KENYA STANDARD                  DKS 2681 : 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Edam Cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 10          First Edition  2016 CD: 2016 
 
                             KEBS 20 16 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on 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 Services  
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 the pro gress 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. User s are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyright subsists i n 
all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standa rds 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 2681 :2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Edam  Cheese— Specificatio n 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 05 7) 21814               
 CD: 2016 
 
                             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 Standards.  
 
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 v arious types of cheese that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the type of firm/semi -hard cheese being marketed in Kenya as Edam cheese . 
 
This standard includes a list of food additives, terminology 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 the technical co mmittee , 
Codex general standard for Edam cheese ( CODEX STAN 265 -1966 ) and local manufacturers  KENYA STANDARD                        DKS 2681 : 201 6 
   KEBS 201 6 — All rights reserved     1 
  
Edam Cheese— Specification  
 
 
1 Scope  
 
T This Kenya Standard specifies requirements  and methods of sampling and test  for Edam cheese intended  for 
direct consum ption or for further processing, in conformity with the description in Clause  3 of this standard.   
 
This Kenya Standard applies to  Edam  cheese  made from cow’s milk  
 
 2 Normative references  
 
The following referenced documents are indispensable for the appli cation 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 brine  
KS CAC/GL 21, Recom mended 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  
AOAC 999.10, Lead, Cadmiu m,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  
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 practice for milk and m ilk 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 p rocessed 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 an d 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 fur nace 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.   DKS 2681 : 201 6 
 
2     KEBS 20 16 — All rights reserved  KS ISO 6579:2002 Microbiology of food and animal feeding stuffs - Horizontal method for the detection of 
Salmonella spp  
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 -glucu ronidase -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 5546:2 010 (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 -p-staphylococci (Staphylococcus aureus 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 nitrogen content -- Part 1: 
Kjeldahl  principle and crude protein calculation  
 
 
3 Description  
 
 Edam 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 more or less round rice to pea sized (or mostly up to 10 mm in 
diameter) gas holes, distributed in a reasonable regular manner throughout the interior of the cheese, but few 
openings and spli ts are acceptable. The shape is spherical, of a flat block or of a loaf. The cheese is 
manufactured and sold with dry rind, which may be coated. Edam of flat block or loaf shape is also sold without 
rind1 .  
 
Edam intended  for further processing need not ex hibit the same extent of ripening when justified through 
technical and/or trade needs  
. 
 
 
 
 
 
 
 
4 Essential composition and quality factors  
 
4.1 Raw materials  
 
Cow’s milk and products obtained from cow milks complying with relevant Kenya standards  
 
4.2  Permitted ingredients   
        DKS 2681 : 201 6 
   KEBS 20 16 — All rights reserved     3 
 -Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other harmless  
microorganisms  
 
-Rennet or other safe and suitable coagulating enzymes;  
 -Sodium chloride and potassium chloride as a salt subst itute;  complying with KS CODEX STAN 150  
 - 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.  
 
 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 
(CODEX STAN  283-1978), these substances can be used i n the same function as anticaking 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 any  use of the  
anticaking agents listed in Clause 6 . 
 
4.3  compositional requirements   
 
Table 2: compositional requirements  for Edam Cheese  (pick from codex)  
 
Milk 
constituent  Minimum content 
(m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Methods of Analysis  
 
Milkfat  in dry 
matter:  
  
 
30%  
 
Not restricted  
  
 
40 % to 5 0% 
  
 
 
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  
 
Equal to or above 
30% but less than 
40%:  47%  
Equal to or above 
40% but less than 
45%:  51%  
Equal to or above 
45% but less than 
50%:  55%  
Equal to or above 
50% but less than 
60%:  57%   DKS 2681 : 201 6 
 
4     KEBS 20 16 — All rights reserved  Equal to or above 
60%:  62%  
Moisture%, 
Max                                         
                                                             46% 
   KS ISO 5534  or AOAC  977.11 
/AOAC 969. 19 
Salt %  Max  
                                                              3% KS ISO 5943  or 
AOAC 975.20  
 
Compositional modifications beyond the minima and maxima specified above for milkfat and dry matter are not considered to 
be in compliance with se ction 4.3.3 of the General Standard for the Use of Dairy Terms (CODEX STAN 206 -1999).  
 
 
 
6 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 3  
 
  Justified use:  
Additive functional class:  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 cha racteristics, as described in Section 2.  
(b) For the surface 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 technologicall y justified.  
 
 
 
Table 2 
  
INS no.   
Name of additive   
Maximum level  
 
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, ethy l ester, 
beta-apo-8’- 160a(ii)  Carotenes, beta -, vegetable  600 mg/kg  
160b(ii)  Annatto extracts – norbixin 
based  25 mg/kg         DKS 2681 : 201 6 
   KEBS 20 16 — All rights reserved     5 
  
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  
280 Propionic acid   
3 000 mg/kg  Surface treatment only*  281 Sodium propionate  
282 Potassium propionate  
 
Acidity regulators  
170(i)  Calcium carbonate  Limited by GMP  
504(i)  Magnesium carbonate  Limited by GMP  
575 Glucono delta -lactone Limited by GMP  
 
Anticaking agents  
460(i)  Microcrystalline cellulose  Limited by GMP  
460(ii)  Powdered cellulose  Limited by GMP  
551 Silicon dioxide, amorphous   
 
10 000 mg/kg singly or in combination  
Silicates calculated as silicon dioxide  552 Calciu m silicate  
553(i)  Magnesium silicate, synthetic  
553(iii)  Talc  
* For the definition of cheese surface and rind see A nnex  to the General Standard for Cheese ( KS 
28-1). 
 
 
 
7.          Hygiene Requirements  
 
 It is recommended that the products covered b y the provisions of this standard be prepared and handled in 
accordance with the appropriate sections of KS 1552:2016  and other relevant Kenya standards and regulations.  
The products should comply with any microbiological criteria established in accordance  with KS CAC/GL 21  
 
7.2   The products shall comply with any microbiological criteria established in accordance with Table 2 below.  
 
 
 
 Table 3 ▬ Microbiological requirements fo r Edam cheese  
S/N Quality  Requirements  Test method  
 Total plate count /g , Max  20,000 cfu/g  KS  ISO 4833  
 Listeria monocytogenes  
 max,  Nil per gram  KS  ISO 4833  
 Salmonella spp  in 
25g or  (ml)  Nil  KS ISO 4833  
 Shigella  in25g or  (ml)  Nil  KS ISO 21567   DKS 2681 : 201 6 
 
6     KEBS 20 16 — All rights reserved  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  
 
 
 
 
8 Contaminants  
 
The products covered by this Standard shall comply with the maximum levels of CODEX STAN 193 and the 
maximum residu e limits for pesticides  and veterinary drugs established by the Codex Alimentarius Commission 
(CAC  
 
 
 
8.1  Heavy metals  
 
The products covered by this standard shall comply with the maximum limits in Table 5  
  
 Table 4 — Limits for heavy metal contaminants for Edam  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).                     250   mg/kg  AOAC 999.10         DKS 2681 : 201 6 
   KEBS 20 16 — All rights reserved     7 
 Tin (Sn)  
 
vii).  Cadmium as Cd,  
 
                   1.5 mg/kg  
 
       
 AOAC 999.10  
 
viii).  Iron (fe),  
                    0.5 mg/kg  AOA C 999.1 1/ 
KS ISO 6732  
  
 
 
 
 
 
 
8.2 Pesticide residues  
In addition to the maximum limits in table 5 below; the products covered by the provisions of this standard shall 
conform to those maximum limits for pesticides established by the Codex Alimentarius Com mission for these 
products in codex Stan 193;  
 
Table 6 — Limits for pesticide residues  for Brie 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  
 
 
 
8.3        Mycotoxin residues  
 
Edam cheese  shall not have more than 0.5ppb 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 
 
8.4        Total Antibiotic residues  
 
Edam 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  
 
 
8.5            Veterinar y Drug  Residues      
In addition to the maximum limits in table 6 below; the products covered by the provisions of this standard shall 
conform to those maximum limits for veterinary drug residue limits established by the Codex Alimentarius 
Commission for t hese products in codex Stan 193;  
 
 Table 6 - maximum veterinary drug residue Limits for Edam  cheese  
 
 
S/N Parameter  Requirements/ Test method   DKS 2681 : 201 6 
 
8     KEBS 20 16 — All rights reserved  MRL  
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   AOAC 
991.17  
 
 
 
 
9       PACKAGING AND LABELLING  
 
 
9.1           Packaging  
 
The product shall be packed in food grade material that ensure s product safety and integrity.  
 
 
9.2 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 prov isions 
apply:  
 
 
 
9.2.1 Name of the food  
 
 
The designation of Edam  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) . 
 
 
The designation may also be used for cut, sliced, shredded or grated products made from c heese which cheese 
is in conformity with this Standard.  
 
9.2.2 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 substantial transfo rmation 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 labe lling. 
 
9.2.3 Declaration of milkfat content  
 
The milk fat content shall be declared in a manner found acceptable in the  country of retail sale, either;  
        DKS 2681 : 201 6 
   KEBS 20 16 — All rights reserved     9 
 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.  
 
 
 
9.2.3 Nutrient  Declarat ion  
 
Nutritional  claim  shall be made  in accordance with the Guidelines for the Use of Nutritional Claims  
(CAC/GL 23 -1997)  
 
9.2.4 Date marking:  
        
       i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instructions and / or condi tions  
 
9.2.5     Name and address of manufacturer  
 
9.2.6     Net weight content  
 
9.2.7     Brand name of the product  
 
9.2.8     Batch or code number  
 
9.2.9 Labelling of non-retail  containers  
 
If necessary, storage instructions, shall be given 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. However, lot identifi cation and the name 
and address may be replaced by an identification mark, provided that such mark is clearly identifiable with the 
accompanying documents.  
 
10 Methods of Analysis and Sampling  
 
The methods of sampling and analysis shall be those provided i n the normative references listed in Clause 2 of 
this standard.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  DKS 2681 : 201 6 
 
10     KEBS 20 16 — All rights reserved   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ANNEX  AADDITIONAL INFORMATION  
The additional information below does not affect the provisions in the preceding sections which are those that are esse ntial to the 
product identity, the use of the name of the food and the safety of the food.  
1. Appearance characteristics  
Edam, in the spherical form, is normally manufactured with a weights ranging from 1.5 to 2.5 kg.  
2. Method of manufacture  
Salting m ethod: Salted in brine.