KENYA STANDARD                   DKS 2680 : 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Emmental Cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 16          First Edition  2016 DKS 2680 : 201 6 
                             KEBS 20 16 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented o n the Technical Committee:  
 
Kenya Dairy Board  
Ministry of Health — Public Health Department  
Ministry of Agriculture, Livestock and Fisheries — State Department of Livestock  
Ministry of Agriculture, Livestock and Fisheries — Department of Veterinary Servic es 
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s Department  
National Public Health Labs  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
New Kenya Creameries Cooperative (NKCC)  
Brookside Dairy Ltd.  
Eldoville Dairies Limited  
Githunguri Dairy  
Happy Cow Ltd  
Sameer Agriculture and Livestock (K) Limited KIBIDAV  Ltd (TOGGS)  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with th e progress in the industry, Kenya Standards shall be regularly reviewed. 
Suggestions for improvement s to published sta ndards , addressed  to the Managing Director, Kenya Bureau of 
Standards , are welcome . 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 20 10 
 
Copyright.  Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyright subsis ts in 
all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Stand ards may 
be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from the Managing 
Director . 
  
KEBS 2015 — All rights reserved    iii KENYA STANDARD                      DKS 2680 : 201 6 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Emmental  Cheese— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 602350, Fax: (+254 020) 604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
Coast Region     Lake Region          Rift Valley Region  
P.O. Box 99376, Mombasa -80100   P.O. Box 2949, Kisumu -40100        P.O. Box 2138, Nakuru -20100  
Tel.: (+254 041) 229563, 230939/40                Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814               
 DKS 2680 : 201 6 
                             KEBS 20 16 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of 
the Standards Project Committee and it is in accordance with the procedures of the Kenya Bureau of Standar ds. 
 
Cheese is a very nutritious food which consists of a concentration of the constituents of milk, principally fat, 
casein and insoluble salts, together with water, in which small amounts of soluble salts, lactose, and albumin 
from milk are coagulated.  
 
There are various types of cheese that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the type of hard ripened  cheese  being marketed in Kenya as emmentale  cheese.  
 
This standard includes a list of food additives, te rminology and classification of cheeses, amongst other technical 
requirements which are important in checking cheese under the regulatory system to prevent adulteration.  
 
In the preparation of this standard useful information was derived from members of th e technical committee , 
Codex general standard for  emmental (CODEX STAN 269 -1967 ) and local manufacturers   
                             KEBS 20 16 — All rights reserved  2  
Emm ental Cheese— Specification  
 
 
1 Scope  
 
 
This Kenya Standard specifies requirements and methods of sampling and test for emm ental cheese 
intended  for direct consumption or for further processing, in conformity with the description in Clause 3 of 
this standard.  
 
This Kenya Standard applies to emmental cheese  made from cow’s milk  
 
 2 Normative references  
 
The following referenced documents are indis pensable for the application of this standard. For dated 
references, only the edition cited applies. For undated references, the latest edition of the referenced 
document (including any amendments) applies.  
 
CODEX STAN 208, Codex Standard for cheese in bri ne 
KS CAC/GL 21, Recommended international code of hygienic practice for foods for infants and children  
KS CAC/GL 23 , Guidelines for use of nutrition claims  
KS EAS 38, Labelling of prepackaged foods  
AOAC 942.17, Arsenic in foods Molybdenum blue method  
AOA C 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry 
after dry  ashing  
CAC/MRL 2  Maximum Residue Limits for Veterinary Drugs in Food   
AOAC 962.16 Beta -lactam Antibiotic s in milk  
AOAC 980.21, Aflatoxin M1 in milk and cheese -thin layer chromatographic method  
AOAC 980.21, organochlorine and organophosphorous pesticide residues in milk and milk products  
KS 2455, General Standard - Food Safety  
KS 1552: 2016; Code of hygienic p ractice for milk and milk products  
KS 2455, General Standard - Food Safety  
KS 2194:2009 – Good Manufacturing practice guide lines and the Dairy industry  
KS EAS 69, Pasteurized milk - Specification  
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 1735, Cheese and processed cheese products  Determination of fat content  Gravimetric 
method (Reference method)  
KS ISO 2962, Cheese and processed cheese products  Determination of total phosphorus content  
Molecular absorption spectrometric method  
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 6731, Milk, cream and evaporated milk - Determination of total solids content (reference method)  
 
KS ISO 6732 ; Milk and milk products -- Determination of iron content -- Spectrometric method (Reference 
method ) 
KS ISO/TS 6733 ; Milk and milk products -- Determination of lead content -- Graphite furnace atomic 
absorption spectrometric method  
 
KS ISO 11866 -2:2007; Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: 
Colony -co  
KS ISO 11866 -1:2005 (IDF 170 -1:2005) ; Milk and milk products -- Enumeration of presumptive 
Escherichia coli -- Part 1: Most probable number technique using 4 -methylumbelliferyl -beta -D-
glucuronide (MUG.  
KS ISO 6579:2002 Microbiology of food and animal feeding stuffs - Horizontal method for the detection 
of Salmonella spp                                                                                                                         
KEBS 2015 — All rights reserved    3  
KS ISO 11866 -2, Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -
count technique at 44 °C using membrane  
unt technique at 44 °C using  membrane  
 
KS ISO/TS 11869:2012; Fermented milks -- Determination of titratable acidity -- Potentiometric method  
KS ISO 14501:2007 Milk and milk powder - Determination of aflatoxin M content - Clean -up by 
immunoaffinity chromatography and determination by high -performance liquid chromatography  
KS ISO 16649 -1:2001 ; Microbiology of food and animal feeding stuffs -- Horizontal method for the  
enumeration of beta -glucuronidase -positive Escherichia coli -- Part 1: Colony -count technique at 44 
degrees C using membranes and 5 -bromo -4-chloro -3-indolyl beta -D-glucuronide  
KS ISO 4833 -1:2013 ; Microbiology of the food chain -- Horizontal method for the enumeration of 
microorganisms -- Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 5738:2004 (IDF 76:2004) ; Milk and milk products -- Determination of copper content -- 
Photometric method (Reference method ) 
KS ISO 5546:2010 (IDF 115:2010) ; Caseins and caseinates -- Determination of pH (Reference method  
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 6888 -1:1999 ; Microbiology of food and animal feeding stuffs -- Horizontal method for the 
enumeration of coagulase -positive staphylococci (Staphylococcus au reus and other species) -- Part 1: 
Technique using Baird -Parker agar medium  
KS ISO 8968 -1:2014 (IDF 20 -1:2014) ; Milk and milk products -- Determination of ni trogen content -- Part 
1: Kjeldahl principle and crude protein calculation  
 
 
3 Description  
 
 Emmental is a ripened hard cheese in conformity with the General Standard for Cheese (CODEX STAN 
283-1978). The body has  ivory through to light yellow or yellow c olour and an elastic, sliceable but not 
sticky texture, with regular, scarce to plentiful distributed, mat to brilliant, cherry to walnut sized (or mostly 
from 1 to 5 cm in diameter) gas holes, but few openings and splits are acceptable. Emmental is typica lly 
manufactured as wheels and blocks of weights from 40 kg or more but individual countries may on their 
territory permit other weights provided that the cheese exhibit similar physical, biochemical and sensory 
properties. The cheese is manufactured and s old with or without 1 a hard, dry rind. The typical flavour is 
mild, nut -like and sweet, more or less pronounced.  
 Emmental intended for further processing need not exhibit the same degree of ripening, when justified 
through technical and/or trade needs  
 
 
4 Essential composition and quality factors  
 
4.1 Raw materials  
 
Cow milk and products obtained from cow milks complying with relevant Kenya standards  
 
4.2  Permitted ingredients  
 
 – Starter cultures of harmless lactic acid and/ or flavour producing bacteri a and cultures of other 
harmless micro -organisms;  
– Rennet or other safe and suitable coagulating enzymes;  
– Sodium chloride and potassium chloride as a salt substitute;  
- Calcium chloride in an amount not more than 0.02 percent (calculated as anhydrous  calcium chloride) of 
the weight of the dairy ingredients, used as a coagulation aid.  
– Safe and suitable processing aids;  
– Potable water;  
– Safe and suitable enzymes to enhance the ripening process;  
– Rice, corn and potato flours and starches: Notwith standing the provisions in the General Standard for 
Cheese (CODEX STAN 283 -1978), 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 added 
only in amounts functionally necessary as governed by Good Manufacturing Practice, taking into account  
                             KEBS 20 16 — All rights reserved  4 any use of the anti -caking agents listed in  Clause 5. 
 
4.3  compositional requirements  
 
Table 1: compositional requirements  for Emmental  
 
Milk 
constituent  Minimum content 
(m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Methods of Analysis  
 
Milkfat in dry 
matter:  
 45%  Not restricted  45% to 55%   
 
 
KS ISO 1735  
Dry matter  
(Total Solids ): content (m/m) Maximum content (m/m) Reference 
level (m/m)  
Depending on the  fat in dry matter content  
according to the table below  
  
KS ISO 5534  
                                                
Fat in dry matter 
content (m/m ) :) Corresponding minimum 
dry matter content  
(m/m  
 
or above 45% but 
less than 50%:  60%  
Equal to or above 
50% but less than 
60%  62%  
Equal to or above 
60%:  67%  
Moisture%, 
Max                                           
                                         40% 
   KS ISO 5534  or AOAC  
977.11 /AOAC 969.19  
Salt %  Max 3% KS ISO 5943  or 
AOAC 975. 20 
Propionic acid 
in cheese 
ready for 
sale(a):  minimum150 mg/100g  ISO 19046 -2 
Calcium 
content(a):  minimum 800 mg/100g  Test method  
 
(a) The purpose of these criteria is to provide targets for the validation (initial assessment prior to the 
design of the manufacturing process), respectively, of (i) whether the intended fermentation and ripening 
conditions are capable of achieving the activity of propionic acid producing bacteria, and of (ii) whether 
the curd management and pH development are capable of  obtaining the characteristic texture.  
 
  (b) Compositional modifications beyond the minima and maxima specified above for milkfat 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 (CODEX STAN 206 -1999).  
  
 
 
 
 
 
 
 
 
                                                                                                                        
KEBS 2015 — All rights reserved    5 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.  
 
 
 
Additive functional class    
Justified 
use  
Cheese mass    
Surface/rind 
treatment  
Colours:    
X(
a)   
– 
Bleaching agents:    
–   
– 
Acidity regulators:    
X   
– 
Stabilizers:    
–   
– 
Thickeners:    
–   
– 
Emulsifiers:    
–   
– 
 
 
2    The temperature required to obtain the compositional and sensory characteristics 
specified by this Standard depends on a number of other technology factors, including the 
suitability of the milk for Emmental manufacture, the choice and activity of coagulating 
enzymes and of primary and secondary starter cultures, the pH at whey drainage and at the 
point of whey removal, and the ripening/storage conditions. These other factors differ 
according to  local  circumstances: In many cases, in particular where traditional technology 
is  applied, a  cooking temperatures of approx. 50 ºC is typically applied; In other cases, 
temperatures  above and below are applied. 
                             KEBS 20 16 — All rights reserved  6  
 
 
 
 
 
 
Additive functional cla ss   
Justified 
use  
Cheese mass    
Surface/rind 
treatment  Antioxidants:    
–   
– 
Preservatives:    
X   
X 
Foaming agents:    
–   
– 
Anti-caking agents:    
–   
X(
b)  
(a)  Only to obtain the colour characteristics, as 
described in Section 2. (b)  For the su rface of 
sliced, cut, shredded or grated cheese, only.  
X   The use of additives belonging to the class is technologically justified.  
–    The use of additives belonging to the class is not technologically justified.  
  
INS no.   
Name of additive   
Maximum lev el 
Colours  
160a(i)  Carotene, beta -, synthetic   
 
35 mg/kg  
singly or in combination  160a(iii)  Carotene, beta -, Blakeslea trispora  
160e  Carotenal, beta -apo-8’- 
160f Carotenoic acid, ethyl esters, beta -apo-
8’- 160a(ii)  Carotenes,beta -, vegetable  600 m g/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*  201 Sodium sorbate  
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  
 
Acidity regulators  
170(i)  Calcium carbonat e Limited by GMP  
504(i)  Magnesium carbonate  Limited by GMP  
575 Glucono delta -lactone  Limited by GMP  
 
Anticaking agents  
460(i)  Microcrystalline cellulose (Cellulose gel)  Limited by GMP  
460(ii)  Powdered cellulose  Limited by GMP  
551 Silicon dioxide, amo rphous   
 
10 000 mg/kg singly or in 
combination  Silicates calculated as silicon dioxide  552 Calcium silicate  
553(i)  Magnesium silicate, synthetic  
553(iii)  Talc  
* For the definition of cheese surface and rind see Appendix to the General Standard for 
Cheese ( KS 28 -1).KENYA STANDARD                          DKS 2680 : 201 6 
   KEBS 201 6 — All rights reserved     1 
  
6.          Hygiene Requirements  
 
6.       It is recommended that the products covered by the provisions of this standard be prepared and handled 
in accordance with the appropriate sections of KS 2194:2009 and other relevant Kenya standa rds and 
regulations.  The products should comply with any microbiological criteria established in accordance with KS 
CAC/GL 21  
 
6.2   The products shall comply with any microbiological criteria established in accordance with Table 2 below.  
 
 
 
 Table 3 ▬ Microbiological requirements fo r emmentale  cheese  
S/N Quality  Requirements  Test method  
 Total plate count /g , Max  20000 cfu/g  KS  ISO 4833  
 Listeria monocytogenes  
 max,  Nil per gram  KS  ISO 4833  
 Salmonella spp  in 
25g or  (ml)  Nil  KS ISO 4833  
 Shige lla in25g or  (ml)  Nil  KS ISO 21567  
or 
KS ISO 4833  
 Clostridium botulinum     Nil per gram  KS ISO 4833  
 Staphylococcus aureus  in 25g 
or  (ml)  
 Nil  KS ISO 4833  
 E.coli in25g or  (ml)  
 Nil  KS ISO 4833  
 Faecal coliforms:, max  Nil per gram  KS  ISO 4832  
 Non-faecal coliforms, max  10 cfu/g  KS  ISO 4832  
 Mould, max  100 cfu/g  gram  KS ISO 6611  
 Yeast, max  100 cfu/g  KS ISO 6611  
 
 
 
 
7 Contaminants  
 
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 Toxins in Food and Feed (CODEX STAN 
193-1995).  
The milk used in the manufacture of the products covered by this Standard shall comply with the Maximum 
Levels for contaminants and toxins specifie d for milk by the General Standard for Contaminants and Toxins in 
Food and Feed (CODEX STAN 193 -1995) and with the maximum residue limits for veterinary drug residues and 
pesticides established for milk by the CA C.  
 
 
7.1  Heavy metals  
 DKS 2680 : 201 6: 2016 
 
2     KEBS 20 16 — All rights reserved  The products covere d by this standard shall comply with the maximum limits in Table 5  
  
 Table 4 — Limits for heavy metal contaminants for  Emmentale  cheese  
 
 
SL No   
Heavy metal   
MRL  
              (Max.)   
Test method  
i).  Arsenic (AS)  
                0.1 mg/kg  
  AOAC 942.17  
ii).  Lead (PH)  
 0.02 mg/kg  
 
 AOAC 972.25 / 
KS ISO 6733  
iii).  Mercury (Hg)                 1.0 mg/kg  
 
 
 AOAC 999.10  
iv).  Copper (Cu)  
 5.0 mg/kg  
 
         AOAC 972.25 / 
KS ISO 5738  
v).  Zinc (Zn)  
 
  
50 mg/kg  AOAC 999.10  
vi).   
Tin (Sn)  
                   250   mg/kg  AOAC 999 .10 
vii).  Cadmium as Cd,  
 
                   1.5 mg/kg  
 
       
 AOAC 999.10  
 
viii).  Iron (fe),  
                    0.5 mg/kg  AOAC 999.1 1/ 
KS ISO 6732  
  
 
 
7.2 Pesticide residues  
In addition to the maximum limits in table 5 below; the products covered by the provi sions of this standard shall 
conform to those maximum limits for pesticides established by the Codex Alimentarius Commission for these 
products in codex Stan 193;  
 
Table 7 - maximum pesticide  residue Limits for Emmental  cheese   
 
S/N Parameter  Requirements  Test method  
i ORGANOCHLORINE Group  0.01 ppm  KS ISO 3890 -
1:2009  OR 
AOAC 970.52  
ii ORGANOPHOSPHOROUS 
Group  0.01 ppm  AOAC 970.52  
 
7.3        Mycotoxin residues  
        DKS 2680 : 201 6 
 
   KEBS 20 16 — All rights reserved     3 
 Emmental  cheese shall not have more than 0. 05ppb aflatoxin m1 content when tested according to  KS ISO 
14501:2007/ AOAC 974.17 and AOAC 980.21  , Aflatoxin M1 in milk and cheese -thin layer chromatographic 
method s 
 
7.4        Total Antibiotic residues  
 
Emmantal cheese shall not have more than 10.0 ppb total antibiotic residues as (beta lactam) content  when 
tested according to AOAC 982.14, 15, 16, 17  and18  and AOAC 962.14, Beta-lactam Antibiotics in milk  
 
 
7.5            Veterinary Drug  Residues      
In addition to the maximum limits in table 6 below; the products covered by the provisions of this stand ard shall 
conform to those maximum limits for veterinary drug residue limits established by the Codex Alimentarius 
Commission for these products in codex Stan 193;  
 
 Table 6 - maximum veterinary drug residue Limits for Emmantal  cheese  
 
 
S/N Parameter  Requi rements/ 
MRL  Test method  
i ChloramPhenical  ND AOAC 972.17  
ii Nitrofunas(including 
metabolites)  ND AOAC  
 Ronidazole  ND AOAC  
 Metronidazole  ND AOAC 991.17  
 Fenbendazole  100ppb  AOAC 991.17  
 Albendazole  100ppb  AOAC 991.17  
 Phenylbutazone  ND   AOA C 
991.17  
 
 
 
8        PACKAGING AND LABELLING  
 
 
8.1           Packaging  
 
The product shall be packed in food grade material that ensures product safety and integrity.  
 
 
8.2 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 (CODEX STAN 206 -1999), the following specific provisions 
apply:  
 
8.2.1 Name of the food  
 
The name Emmental or Emmentaler may be applied in accordance with KS  EAS 38 , provi ded that the product is 
in conformity with this standard.  DKS 2680 : 201 6: 2016 
 
4     KEBS 20 16 — All rights reserved   
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 KS 28 , General 
standard for cheese shall apply.  
 
The designation of  Emm ental in which the fat content is below or above the reference range but above the 
absolute  minimum specified in section 3.3 of this Standard shall be accompanied by an appropria te 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) . 
 
The designation may also be used for cut, sliced, shredded or grated prod ucts made from cheese which cheese 
is in conformity with this Standard.  
 
8.2.2 Country of 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 sub stantial transformation 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  labeling . 
 
8.2.3 Declaration of milkfat 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.  
 
 
 
8.2.3  Nutrient  Declaration  
 
Nutritional  claim  shall be made  in accordance with the Guidelines for the Use of Nutritional Claims  
(CAC/GL 23 -1997)  
 
8.2.4  Date marking:  
        
       i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instruction s and / or conditions  
 
8.2.5     Name and address of manufacturer  
 
8.2.6     Net weight content  
 
8.2.7     Brand name of the product  
 
8.2.8     Batch or code number  
 
8.2.9  Labelling of non-retail  containers  
 
If necessary, storage instructions, shall be giv en either on the container or in accompanying documents, except 
that the name of the product, lot identification, and the name of the manufacturer or packer shall appear on the 
container, and in the absence of such a container, on the product itself. Howev er, lot identification and the name        DKS 2680 : 201 6 
 
   KEBS 20 16 — All rights reserved     5 
 and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
 
9 Methods of Analysis and Sampling  
 
The methods of sampling and analysis shall be t hose provided in the normative references listed in Clause 2 of 
this standard.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ANNEX  A 
 (Normative )  
 
A.1 ripening  procedure   DKS 2680 : 201 6: 2016 
 
6     KEBS 20 16 — All rights reserved   
For Emmental ready for consumption, the ripening procedure to develop flavour and body characteristics is 
normally from 2 months at 10 –25°C depending on the extent of maturity required. Alternative ripening conditions 
(including the addition of ripening enhancing enzymes) may be used, provided a minimum period of 6 weeks is 
observed and  provided the cheese exhibits similar physical, biochemical and sensory properties as those 
achieved by the previously stated ripening procedure.  
 
A.2 Essential manufacturing characteristics   
Emmental is obtained by microbiological fermentation, using ther mophilic lactic acid producing bacteria for the 
primary (lactose) fermentation; the secondary (lactate) fermentation is characterized by the activity of propionic 
acid producing bacteria. The curd is heated after cutting to a temperature significantly abov e2 the coagulation 
temperature.  
 
ANNEX  B- ADDITIONAL INFORMATION  
(Informative )  
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the  food and the safety of the food.  
1. Appearance characteristics  
Usual dimensions:  
Shape: Wheel Block  
Height: 12 –30 cm 12 –30 cm  
Diameter: 70 –100 cm –  
Minimum weight: 60 kg 40 kg  
2. Method of manufacture  
2.1 Fermentation procedure: Microbiologically derived acid develo pment