KENYA STANDARD                    DKS 2707: 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
Fermented Camel  milk — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 16         Second Edition  2016 DKS 2705 : 2016 
 
                             KEBS 201 6— All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represente d on the Technical Committee.  
Kenya Dairy Board  
Ministry of Health — Food Safety Unit  
Directorate of Livestock Production  
Directorate of Veterinary Services  
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist‘s Division  
National Public Health Labs service  
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 Agr iculture and Livestock (K) Limited  
KIBIDAV Ltd (TOGGS)  
Kenya Camel Association (KCA)  
Regional Pastoral livelihood resilience Project  
Agricultural sector Development Support programme (ASDSP)  
University of Nairobi  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the 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 15 
 
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyr ight subsists in 
all Kenya Standards and except as provided under Section 2 6 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may  
KEBS 201 5— All rights reserved    iii be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from the Managing 
Director . DKS 2705 : 2016 
 
                             KEBS 201 6— All rights reserved  iv KENYA STANDARD                      DKS 2707: 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Fermented Camel  milk — 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@ke bs.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, 2 2396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448    Fax: (+254 057) 21814               
  
KEBS 201 5— All rights reserved    v 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 Standards.  
 
The Camel sub sector has the potential to substantially contribute to Kenya‘s socio -economic development, food 
security and livelihood. This can be achieved by promoting domestic, i ntra-regional and international market 
access for camel dairy products. This will improve the livelihoods of value chain players including agro -
pastoralists and pastoralists. Therefore camel milk products produced and marketed should meet the required 
National and international standards. Among the camel milk products being consumed and are popular with 
consumers is the fermented camel milk traditionally known as Suusa hence the need to develop a national 
standard to address the safety and quality concerns and also promote product diversification.  KENYA STANDARD                          2707:2016 
KEBS 20 16 — All rights reserved     
Fermented Camel  milk — Specification  
 
1 Scope  
 
This Kenyan Standard specifies the requirements and methods of test and sampling for ―Suusa‖ – a 
fermented camel milk product  
 
2 Normative references  
 
The following  publications contain provisions which, through reference in this text, constitute provisions of this 
standard. At the time of publication, the edition indicated was valid. For undated references, the latest edition of 
the normative document referred to ap plies.  
AOAC 942.17, Arsenic in foods Molybdenum blue method  
AOAC 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 Antibiotics in milk  
AOAC 980.21, Aflatoxin M1 in milk and cheese -thin layer chromatographic method  
KS EAS 38, Labelling of pre -packaged foods  
KS EAS 39; Code of practice for hygiene in the food and drin k manufacturing industry  
KS 2062 , Pasteurized  Camel milk- Specification  
KS 1051, Guide on maximum limits of pesticide residues in foods  
KS CAC/GL 23, Guidelines for use of nutrition claims  
KS CODEX STAN 193, Codex general standard for contaminants and toxi ns in foods  
KS ISO 2446 ;); Milk — Determination of fat content (Routine method  
KS ISO 11866 -2:2007; Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -
count technique at 44 °C using membrane  
KS ISO/TS 11869:2012; Fermente d milks -- Determination of titratable acidity -- Potentiometric method  
KS ISO 14501:2007 Milk and milk powder - Determination of aflatoxin M 1 content - Clean -up by immunoaffinity 
chromatography and determination by high -performance l iquid chromatography  
KS ISO 4832: 2006 ;Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of 
coliforms - Colony -count technique.  
KS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorga nisms — 
Part 1: Colony count at 30 degrees C by the pour plate technique  
KS ISO 5764:2009, Milk - Determination of freezing point - Thermistor cryoscope method (Reference method)  
KS ISO 6785:2001 (IDF 93:2001) ; Milk and milk products -- Detection of Salmonella spp  
KS ISO 6611, Milk and milk products  Enumeration of colony forming units of yeasts and/or mou lds  
Colony -count technique at 25 degrees C  
KS ISO 6731:2010; Milk, cream and evaporated milk - Determination of total solids content (reference method)  
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 707, Milk and m ilk products — Guidance on sampling  
KS ISO 8968 -1:2014 (IDF 20 -1:2014) ; Milk and milk products -- Determination of nitrogen content -- Part 1: 
Kjeldahl princ iple and crude protein calculation  
 
 DKS 2707: 201 6 
 
2     KEBS 20 16 — All rights reserved  3 Definition s 
 
For the purposes of this standard, the following definition shall apply.  
 
3.1         Suusa  
Shall  mean fermented camel milk made from pasteurized whole or fat reduced camel milk as per the KS 2062: 
2017.  
 
3.2         Back  sloping  
Refers to using good quality suusa (based on characteristic of quality fermented milk) as liquid starter culture  
4 Product Description  
 
Suusa is a traditional fermented camel milk product. The fermentation is spontaneous based o n inherent and 
environmental microorganisms. It is white, of low -viscosity with a distinct smoky flavor and astringent taste.  
Suusa is prepared using two methods. Firstly, the traditional method (homemade) which requires fresh camel 
milk to be fermented i n a pre -smoked gourd (using flaming acacia twig) and incubated naturally at ambient 
temperature (25 –30 0 C) for 1 –2 days.  
The second method improves on the process by pasteurizing the milk, cooling it to 25 to 30 oc and inoculating at 
2-3% using good qual ity suussa (back sloping). This is left to ferment for 24 -48 hours at room temperatures. 
Thereafter it‘s cooled, packed and distributed  
 
5         Essential ingredients  
 
 
The temperature of milk shall be raised to not less than 72 °C and not more than 80  °C and retained within this 
range for 15 s and immediately and rapidly cooled to 4°C or less.  
 
5.1 Raw materials  
 
Pasteurised whole or fat reduced camel milk  
 
5.2 Culture  
 
Good quality suusa shall be used for inoculation.  
 
5.3 Plain suusa  
None except stabil izers, emulsifiers, thickeners and pH adjusters in Table 1  
Table 1 — Stabilizers, emulsifiers and thickeners for fruit yoghurt  
Name  Maximum level mg/kg  
Alginates  5 
Agar  5 
Edible gums  5 
Celluloses  5 
Pectin  5 
Gelatin  10 DKS 2707: 201 6 
 
KEBS 201 6 — All rights reserved   3 Starches and modified 
starche s 10 
 
5.4 Other types of suusa  
5.4.1  Flavours  
5.4.1.1  Fruit suusa may contain the following flavours:  
a) essences and extracts derived from fruit or parts of fruit, and  
b) synthetic equivalents of essences.  
5.4.1.2  Flavoured suusa may contain the following flav ours 
a) essences and extracts derived from fruit or parts of fruit, and  
b) synthetic equivalents of essences.  
5.4.2  Food colours  
Others types of suusat may have colours exclusively from substances as a result of carry -over or of vegetable 
source complying with T able 2.  
Table 2 ⎯ Residual colour in fruit/flavoured suusa  
Name  Maximum level mg/kg  
Allura red  50 
Annato  50 
Quinoline yellow  18 
Carmines  20 
Caratenoids  100 
Caramel (ammonium sulphate process)  150 
Sunset yellow  12 
Tatrazine  27 
Indigotine  6 
Colour ed ingredients extracted from natural fruit 
and vegetable source  GMP  
 
5.2.3  Stabilizers, emulsifiers and thickeners  
Suusa may contain approved stabilizers, emulsifiers and thickeners which shall be used are listed in Table 1.  
 
5.2.4  Preservatives  
Preserv atives shall not be added to suusa.  
 
 
 
6 Essential composition  and quality  requirements  DKS 2707: 201 6 
 
4     KEBS 20 16 — All rights reserved   
             General Requirements   
 
a) Suusa should not have any foreign matter  
b) Should not have any odour  
c) Should have a characteristic taste and flavor when tested using the methods stipulated in 
KS 05 – 746, Methods of sensory analysis of foods.  
d) Shall be free flowing and shall not whey off.  
 
 
Table 1 — Compositional requirements for Fermented camel milk  
 
 
S/No.  Characteristics  Limits (%)  Test methods  
1. Fat content  
Whol e milk   
Fat reduced milk  
Fat free milk   
- Min 2.0  
- Min 1.0  
- Max 0.5   
KS ISO 2446  
2. Milk solids non fat  - Min 6.0  KS ISO 6731  
3. Acidity(lactic acid)  0.7 – 0.9 KS ISO/TS 11869  
 
 
 
 
7. Food additives  
 
Food additives may be used in preparation of fermented camel  milk as provided for by CAC.  
 
8 Contaminants  
 
Fermented camel milk shall comply with the maximum levels of CODEX STAN 193 and the maximum residue 
limits for pesticides and veterinary drugs established by the Codex Alimentarius Commission (CAC).  
 
8.1       HEAVY METALS  
 
Table 2 — Limits for heavy metal contaminants Fermented Camel milk 
 
 
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  DKS 2707: 201 6 
 
KEBS 201 6 — All rights reserved   5  
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 or 
KS ISO 6732  
 
 
 
8.2       Mycotoxin residues  
 
Fermented  camel milk shall not have more than 0.015 ppb aflatoxin M1 content when tested according to KS 
ISO 14501 or AOAC 980.21.  
 
8.3           Veterinary drug residues  
   
Pasteurized camel  milk shall comply with those maximum limits for veterinary drug residue limits established by 
the Codex Alimentarius Commission in; Codex general standard for contaminants and toxins in foods an d feed 
(Codex Stan 193)  
 
 
8.3.1       Antibiotic residues  
 
Fermented   camel milk shall not have more than 10.0 ppb beta lactam content of antibiotic residues as beta 
lactam content when tested according to AOAC 962.16 and when analyzed by the appropriate a pproved 
methods as given in the Food, Drugs and Chemical Substances Act, Cap. 254 of the Laws of Kenya and the 
CODEX guidance  
 
 
8.5 Pesticide residues  
 
Fermented  camel milk shall conform to the maximum limits for pesticide residues, established by the Cod ex 
Alimentarius Commission for these products in Codex general standard for contaminants and toxins in foods and 
feed (Codex Stan 193)  
 
9 Hygiene  
 DKS 2707: 201 6 
 
6     KEBS 20 16 — All rights reserved  9.1   Fermented camel milk shall be handled in accordance with KS 1552:2016 and other relevant Kenya  
standard s and regulations.  
Table 3 — Microbiological Limits  requirements  for Fermented camel  milk 
 
 
S/No.  Micro -organism  Limits (CFU/ml)  Test methods  
1 Total coliform count  Nil KS ISO 4833 / KS 
ISO 4832  
2 E. Coli  Nil 11866 -2 
3 Salmonella spp  Nil  KS ISO 6785  
4 Staphylococcus aureus  Nil  KS ISO 6888 -1 
5 Listeria monocytogenes  Nil  KS ISO 4833  
6 Yeast and molds  Max 10  KS ISO 6611  
7 Shigella in 25 g or  (mL)  Nil  KS ISO 4833  
8 Clostridium botulinum     Nil per gram  KS ISO 4833  
 
 
10 Weights and measures  
 
The weig ht and measures of the Fermented camel milk shall be in accordance with the Weight and Measures 
Act Cap 513  
 
Fill of container  
 
The milk shall occupy not less than 90 % v/v of the water capacity of the container. The water capacity of the 
container is the  volume of distilled water at 20 C, which the sealed container will hold when completely filled.  
 
 
11. Packaging  
 
The Fermented camel milk shall be packaged in food grade , sanitized and sealed containers   
 
12 Labelling  
 
In addition to the provisions of th e 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:  
 
a) Name of the product shall be declared in accordance with categorie s defined in clause 5,as ‗fermented whole 
camel milk‘, ‗fat reduced fermented camel milk‘ or‘ fat free fermented camel milk‘.  
b) List of Ingredients in descending order of proportion ; Indicate source of gelatin if used as an ingredient  
c) Net content by vo lume or mass in SI units d) Name and address of the manufacturer, importer, exporter, 
vendor packer or distributor  DKS 2707: 201 6 
 
KEBS 201 6 — All rights reserved   7 e) Country of origin  
f) Date of manufacture  
g) Expiry date  
h) Storage instructions  
i) Lot identification  
 
 
 13 Sampling  
 
Sampling shall be do ne in accordance to with KS ISO 707