KENYA STANDARD      DKS 2853:2019  
ICS 67.100.30  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Danbo Cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
      © KEBS 201 9 Third  Edition , 2019 
 
 
  DKS 2853: 2019 
 
ii  © KEBS 2019 — All rights reserved  TECHNICAL COMMITTEE REPRES ENTATION  
 
The following organizations were represented on the Technical Committee:  
Kenya Dairy Board  
Ministry of Health — Food safety Unit  
State Department of Livestock  
Government Chemist’s Department  
Egerton University — Department of Dairy and Food Science Technology  
Kenya Industrial Research and  Development Institute (KIRDI)  
Sameer Agriculture and Livestock (K) Limited  
New Kenya Cooperative Creameries (NKCC)  
National Public Health Labs  
Department of veterinary services  
Brookside Dairy Ltd.  
Eldoville Dairies Ltd.  
Githunguri Dairy  
Bio Food Produc ts Ltd.  
Happy Cow Ltd.  
Kibidav Ltd  
Accelerating Agriculture and Livestock Enterprises Ltd  
Kenya Bureau of Standards — Secretariat  
  
REVISION OF KENYA STANDARDS  
 
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for improvements to published standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 201 9 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2001 of  the Laws of Kenya, copyright subsists 
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Burea u of Standards 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director.  
  KENYA STANDARD                                           DKS 2853: 2019 
ICS 67.100.30   
© KEBS 2019 — All rights reserved    iii  
 
 
 
 
 
 
 
 
 
 
 
 
Danbo Cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 54974, Nairobi -00200, Tel.: (+254  020) 6 05490, 602350, Fax: (+254 020) 604031  
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Coast Region     Lake Region       Rift Valley Region  
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Fax: (+254  041) 229448    Fax: (+254 057) 21814  
 
  DKS 2853: 2019 
 
iv  © KEBS 2019 — All rights reserved   
Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products T echnical Committee  under the guidance of the 
Standards Projects Commit tee, and  it is in accordance with the procedures of the Kenya Bureau  of Standards. 
 
Cheese  is the ripened or unripened  soft, semi -hard, hard, or extra -hard milk product , which consists of high 
concentration of the constitu ents of milk, principally fat,  casein and soluble salts, together  with water in 
which small amounts of  soluble  salts, lactose, and al bumin from milk is coagulated. The milk is coagulated by 
means of rennet and/or other protease  enzymes.  it is therefore important to use milk of good quality to obtain 
high quality cheese.  
. 
 
There  are various  types of cheese that are produced and mark eted worldwide. This standard specifies the 
requirements for danbo cheese produced and marketed in Kenya as a ripened firm/semi-hard cheese. 
 
During the preparation of this standard, reference was  made to the following document : 
 
Codex standard for danbo cheese, CXS 264 -1966  
 
Acknowledgement is hereby made for the assistance derived from these sources . 
  DKS 2853:2019  
3  
© KEBS 2019 — All rights reserved    3 Cheese  — Specification  
 
Part 1: 
 
Gene ral requirements  
 
1        Scope 
 
This Ke nya Standard specifi es the requirements and methods of sampling and test  for danbo cheese  intended for direct 
consumption and/ or for  further proces sing in conformity with the  description in Section 3 of this Standard. 
 
2        Normative references  
 
The following documents are referred to in the text in such a way that some or all of their content constitutes 
requirements of this document. For dated references, only the edition cited applies. For undated references, the latest 
edition of the referenced document (including any amendments) ap plies.  
 
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic Absorption Spectrophotometry 
after microwave Digestion  
KS CODEX STAN 192, Codex general standard for food additives  
KS CODEX STAN 193, Codex general Standard fo r Contaminants and Toxins in Food and Feed  
KS CXS 206 -1999, General Standard for the Use of Dairy Terms  
KS EAS 153 –Drinking (portable) water specification  
KS EAS 38, Labelling of prepackaged foods  
KS EAS 805, Use of Nutrition and health claims  
KS 28 -1, Ge neral standard for cheese  
KS 229, Standard for edible salt  
KS 2850, cheese in brine specification  
KS 1552, Code of hygienic practice for milk and milk products  
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 1735, Cheese and processed cheese products - Determination of fat content  - Grav imetric method 
(Reference method) 
KS 229, Standard for edible salt 
KS EAS 12 – Portable drinki ng water  
KS ISO 4833, Microbio logy of food and animal feed Stuffs -Horizontal  method for the enumerati on of 
microorganisms -colony count Technique at 30 
KS ISO 4832, Microbio logy of food and animal feeding stuffs- Horizontal  method  for the enumeration of coliforms -
colony-count technique  
KS ISO 5534, Cheese and processed cheese _ Determination of the total solids content (Reference method)   
KS ISO 5943, Cheese and processed cheese products  Determination of Sodium chloride content  Potentiometric 
titration method  
KS ISO 6785:2001, Milk and milk products – Detection of Salmonella  spp 
KS ISO 6888 –1:1999 Microbiology of food and animal feeding stuffs – Horizontal method for the enumeration of 
coagulase -positive staphylococci ( Staphylococcus aureus and other species) – Part 1: Technique using Baird -Parker 
agar medium  
KS ISO 6611, Milk and milk products — Enumeration of colony -forming units of yeasts and/or moulds — Colony -count 
technique at 25 degrees C  
KS ISO/TS 6733, Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption 
spectromet ric method  
KS ISO 11290 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria 
monocytogenes and of Listeria spp. — Part 2: Enumeration method  
KS ISO 14501, Milk and milk powder - Determination of aflatoxin M co ntent - Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
KS ISO 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the  detection and enumeration 
of presumptive Escherichia coli — Most probable number technique  
KS ISO 55381: Milk and milk products - Sampling - Inspection by attributes .  
KS ISO 16649 –2:2001, Microbiology of food and animal feeding stuffs – Horizontal method for the  enumeration of 
beta-glucuronidase -positive Escheri chia coli – Part 1: Colony -count technique at  
44°C using 5 -bromo -4-chloro -3-indolyl Beta -D-glucuronide  
 
3 Description  
 
Danbo is a ripened firm/semi -hard cheese in conformity with the general Standard for Cheese ( KS 28 -1). The body has 
a near white or ivory through to light yellow or yellow colour and a firm -textured (when pressed by thumb) texture, 
suitable for cutting, with few to plentiful, evenly distributed, smooth and round pea sized (or mostly up to 10 mm in  
4  © KEBS 2019 — All rights reserved  diamet er) gas holes, but a few openings and splits are acceptable. The shape is flat squared or parallelepiped. The 
cheese is manufactured and sold with or without1 hard or slightly moist smear ripened rind, which may be coated.  
 
For Danbo ready for consumption,  the ripening procedure to develop flavour and body characteristics is normally from 
3 weeks at 12 –20°C depending on the extent of maturity required. Alternative ripening conditions (including the addition 
of ripening enhancing enzymes) may be used, provid ed the cheese exhibits similar physical, biochemical and sensory 
properties as those achieved by the previously stated ripening procedure. Danbo intended for further processing need 
not exhibit the same extent of ripening when justified through technical a nd/or trade needs.  
. 
 
4 Essential composition and quality factors  
 
4.1  Raw materials  
 
Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks complying with the relevant Kenya 
Standards.  
 
4.3  Permitted ingredients  
 
The following ingredients shall be permitted in cheese:  
 
– Starter  cultures  of harmless lactic acid and/ or flavour producing bacteria and cultures of other 
harmless micro-organ isms; 
 
–     Rennet or other safe and suitable coagulating enzymes; 
 
–     Sodium chloride; and potassium chloride as a salt substitute complying with KS 229  
 
–     Potable water complying with KS EAS 12;  
 
–     Safe and suitable enzymes to enhance the ripening process; 
 
–     Safe and suitable processing aids; 
 
– Rice, corn and potato flours and starches: Notwithstanding the provisions in the general Standard 
for Cheese (KS 28 -1), these substances can be used in the same function as anti-caking agents for 
treatment of the surface of cut, sliced, and shredded products only, provided they are a dded only in 
amounts functionally necessary as governed  by Good Manufacturing Practice, taking into account 
any use of the anti-caking agents listed in Section 5. 
 
4.4       Compositional  requirements  
 
The following compositional requirements in table 1 shall be applicable for Danbo  cheese. 
 
Table  1 — Compositional  requirements  for Danbo  cheese  
 
Milk 
constituent   
Minimum 
content 
(m/m)  
Maximum content 
(m/m)  
Refe rence level 
(m/m) Method of test  
Milkfat in dry 
matter:  
20%  
Not restricted  
45% to 55%  KS 1735  
Dry matter:  
 
Fat in dry matter content (m/m): Corresponding minimum 
dry ma tter content 
(m/m):  
 
Equal to or above 20% but less than 
30%:  
41%  KS ISO 5534 
Equal to or above 30% but less than 
40%:  
44% 
Equal to or above 40% but less than 
45%:  
50% 
Equal to or above 45 but less than 
55%:  
52% 
 Equal to or above 55%: 57%  DKS 2853:2019  
5  
© KEBS 2019 — All rights reserved    5 Compositional modifications beyond the minima and maxima specified above for milk fat and dry matter are not 
considered to  be in compliance with section 4.3.3 of the general Standard for the Use of Dairy Terms (KS CXS 206-
1999). 
 
 
5      FOOD ADDITIVES 
 
Only those additives classes indicated as justified in the table below may be used for the product categories specified. 
Within each additive class, and where permitted according to the table, only those food additives listed below may 
be used and only within the functions and limits specified. 
 
Table 2 - food additives classes for danbo cheese  
 
 
 
Additive functional 
class: Justified use 
Cheese mass  Surface/rind treatment 
Colours: X(a)  – 
Bleaching agents: –  – 
Acidity regulators: X  – 
Stabilizers: –  – 
Thickeners: –  – 
Emulsifiers: –  – 
Antioxidants: –  – 
Preservatives: X  X 
Foaming agents: –  – 
Anti-caking agents: –  X(b) 
 
(a) Only to obtain the colour characteristics, as described in Section 3. 
(b) For the surface of sliced, cut, shredded or grated cheese, only. 
X T h e  use of additives belonging to the class is technologically justified. 
–   The use of additives belonging to the class is not technologically justified. 
 
 
Table 3 -    List of food additiveSalt 3% KS 
ISO5943    
KENYA STANDARD         DKS 2853 : 201 9 
 
 
© KEBS 2018 — All rights reserved    1  
 
INS no.  
Name  of additive  
Maximum level 
Colours 
101(i) Riboflavin, synthetic 300 mg/kg 
140 Chlorophylls Limited by GMP 
160a(i) Carote ne, beta-,synthetic  
 
 
35 mg/kg 
singly or in combination 160a(iii) Carote ne, beta-,Blakeslea triaspora 
160e  Carot enal, beta-apo-8’- 
 
160f Carot enoic acid, ethyl ester,beta- 
apo-8’- 
160a(ii) Carot enes, beta-,vegetable 600 mg/kg 
160b(ii) Annatto extracts – norbixin based 25 mg/kg 
 
Preservatives 
1105  Lysozyme Limited by GMP 
200 Sorbic acid  
1 000 mg/kg based on sorbic acid. 
Surface treatment only * 202 Potassium sorbate  
203 Calcium sorbate  
234 Nisin 12.5 mg/kg 
 
235  
Natamycin (pimaricin) 2 mg/dm2 Not present at a depth of 
5 mm. 
Surface treatment only * 
251 Sodium nitrate 35 mg/kg 
singly or in combination 
(expressed as nitrate ion)  
252  
Potassium nitrate 
280 Propionic acid  
3 000 mg/kg 
Surface treatment only * 281 Sodium propionate 
282 Potassium propionate 
 
Acidity regulators 
170(i) Calcium carbon ate Limited by GMP 
504 (i) Magnesium carbon ate Limited by GMP 
575 Glucono delta-lactone Limited by GMP 
 
Anticaking agen ts 
 
460(i) Microcrystalline cellulose (Cellulose 
gel)  
Limited by GMP 
460(ii) Powdered cellulose Limited by GMP 
551 Silicon dioxide, amorpho us  
 
10 000 mg/kg 552 Calcium silicate  
2  © KEBS 2019 — All rights reserved  553(i) Magnesium silicate, synthetic singly or in combination 
Silicates calculated as silicon dioxide 
553(iii) Talc 
 
* For the definition of cheese surface and rind see Appendix to the general Standard for Cheese 
(KS 28 -1). 
 
 
6         Hygiene  
 
6.1  It is recommended that the products  covered by the provisions of this standard be prepared and 
handled in accordance  with the Code of  Hygienic Practice for Milk and Milk Products (KS 1552)  and other 
relevant texts such as Codes of  Hygienic Practice and Codes of Practice. The products should comply with 
any microbiological criteria established in accordance with the Principles and Guidelines for the 
Establishment and Application of Microbiological Criteria Related to Foods (KS CXG 21-1997). 
 
6.2       The products  shall comply with microbiological criteria  established in accordance  with Table 4 when tested 
in accordance with  the test methods prescribed therein . 
 
 
Table  4 — Microbiol ogical  requirements  for Danbo  cheese  
 
 
S/N Quality  Requirement Test method  
i) Total coliforms , CFU/ g, max  100 KS ISO 4832  
 
ii) Listeria monocytogenes, CFU/25g Absent  KS ISO 11290 -2 
iii) Salmonella spp.CFU /25g 
 Absent  KS ISO 6785  
iv) Staphylococcus aureus, CFU/g Absent  KS ISO 6888 -1 
v) Escherichia c oli, cfu/g  Absent  KS ISO 7251  
  Yeast and moulds, CFU/g, max  100 KS ISO 6611  
 
 
7        Contaminan ts 
 
The products covered by this standard shall comply with the maximum levels for contaminants that are specified 
for the product in the General Standard for Contaminants and To xins in Food and Feed (CXS 193 -1995).  
 
7.1        Heavy metals  
 
When tested in accordance with AOAC 999.10  or KS ISO/TS 6733 , the level of lead (Pb) shall not exceed 
0.02 mg/kg.  
 
7.2  Pesticide  residues  
 
Danbo cheese  shall conform to maximum limits residues set by Codex Alimentarius Commission.  
 
7.3  Mycotoxin  residues  
 
When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.  
 
7.4  Veterinary drugs residues  
 DKS 28 -1:2018  
 
© KEBS 2019 — All rights reserved    3 Danbo Cheese shall conform to maximum tolerable residue limits for antibiotics and other veterinary drugs 
set by Codex Alimentarius Commission.  
 
8        Packag ing  
Danbo cheese shall be packed in food grade material that ensures product safety and integrity.  
 
9     Labelling  
 
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38  and the 
General Standard for the Use of Dairy Terms (KS CXS 206 -1999), the following specific provisions apply : 
 
9.1      Name  of the food  
 
The name Danbo may be applied in accordance  with the General Standard for the Labelling of Prepackaged 
Foods (KS EAS 38 ), provided that the product is in conformity with this Standard. Where customary in the 
country of retail sale, alternative spelling may be used. 
 
The use of the name is an option that may be chosen only if the cheese complies with this standard. Where 
the name is not used for a cheese that complies with this standard, the naming provisions of the general 
Standard for Cheese (KS 28 -1) apply.  
The designation of  produc ts in which the fat content is below or above the reference range but above the 
absolute minimum specified  in section  4.3 of this Standard  shall be accompanied  by an appropriate 
qualification describing the modification made or the fat content (expressed as fat in dry matter or as 
percentage by mass whichever is acceptable in the country of retail sale), either as part of the name or in a 
prominent position in the same field of vision. Suitable qualifiers are the appropriate characterizing ter ms 
specified in the general Standard for Cheese (KS 28 -1) or a nutritional claim in accordance  with the 
Guidelines for Use of Nutr ition and Health Claims (KS EAS 805 ).  
The designation may also be used for cut, sliced, shredded or grated products made from cheese which 
cheese is in conformity with this Standard. 
 
9.2    Declaration of milk fat content 
 
The milk fat content shall be declared in a manner found acceptable in the country of retail sale, either (i) 
as a percentage by mass, (ii) as a percentage of fat in dry matter, or (iii) in grams per serving as 
quantified in the label, provided that the number of servings is stated.  
 
 
9.3    Name  of manufa cturer  
 
In the case of cheese for export, the original cheese, or where not possible, the original pack or prepared 
consumer  pack  shall be marked with the name  of the manufacturer or exporter  in clear lettering. 
 
9.4    Country  of manufacture (origin)  
 
The country of origin (which means the country of manufacture, not the country in which the name originated) 
shall be declared. When the product undergoes substantial transformation3 in a second country, the country 
in which the transformation is performed  shall be considered to be the country of origin for the purpose of 
labelling.  
 
9.5     The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the food 
shall be declared.  
 
9.6 Net contents  
 
The net contents shall be  declared by weight in either the metric ("Système International" units) or as required 
by the country in which the product is sold.  
 
9.7 List of Ingredients   
4  © KEBS 2019 — All rights reserved   
A complete list of ingredients shall be declared on the label in descending order of proportion.  
 
9.8      storage instructions or conditions for use  
 
9. 9     date of manufacture  
 
9.10    Expiry date  
 
9.11    batch code/number  
 
9.12    lot identification  
 
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an 
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.  
 
 
11     METHODS OF SAMPLING AND ANALYSIS  
 
11.1 Sampling shall be carried out in accordance with the latest version of KS ISO 707"Milk and Milk 
products - Guidance on sampling" and in KS ISO 55381: Milk and milk products - Sampling - Inspection by 
attributes.  
 
 
11.2 Analysis for cheese shall be carried  out in accordance to appropriate standard methods declared in 
this standard. Other test may be performed as per the methods given in the latest AOAC/ Codex/ ISO and 
other internationally recognized methods  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DKS 28 -1:2018  
 
© KEBS 2019 — All rights reserved    5