KENYA STANDARD      DKS 1517:2018 
ICS 67.100.40  
  
 
 
  
 
  
 
 
  
 
  
Dairy based Desserts and ice mixes— 
Specification 
 
 
 
 
    
 
  
 
  
 
  
 
  
 
  
 
  
 
 
 
  
Third Edition 2018 
 
 DKS 1517:2018 
 
ii   KEBS 2018 — All rights reserved TECHNICAL COMMITTEE REPRESENTATION 
 
The following organizations were represented on the Technical C ommittee: 
 
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 Techn ology 
Government Chemist’s Department 
National Public Health Laboratory Services 
Kenya Industrial Research and Development Institute (KIRDI)  
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 of progress in industry, Kenya Standar ds shall be regularly reviewed.  Suggestions 
for improvements to published standards, addressed to the Manag ing Director, Kenya Bureau of Standards, 
are welcome. 
 
  
 
  
 
  
 
 
 
© Kenya Bureau of Standards, 2018  
  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyrig ht 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau  of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in w riting 
from the Managing Director. 
 KENYA STANDARD           DKS 
1518:2014 
ICS 67.100.40  
KEBS 2018 — All rights reserved    iii  
 
  
 
  
 
 
  
 
  
Dairy based Desserts and ice mixes — 
Specification 
 
 
 
  
 
  
 
 
  
 
  
 
  
 
  
 
  
 
  
KENYA BUREAU OF S TANDARDS (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, 223 96       Tel.: (+254 051) 210553, 210555  
Fax: (+254  041) 229448   Fax: (+254 057) 21814 
 DKS 1517:2018 
 
iv   KEBS 2018 — All rights reserved Foreword 
 
This Kenya Standard was developed by the Technical Committee on  Milk and Milk Products under the 
guidance of the Standards Projects Committee, and it is in acco rdance with the procedures of the Kenya 
Bureau of Standards.  
Dairy based desserts/confections are products obtained by freez ing a pasteurized mix prepared from milk 
and /or other products derived from milk with or without the ad dition of nutritive sweetening agents, fruit and 
fruit products, eggs and egg products, coffee, cocoa, chocolate , condiments, spices, ginger and nuts and it 
may also contain bakery products such as cake or cookies as a s eparate layer and/or coating. The said 
product may be frozen hard or frozen to a soft consistency. The  product may contain permitted food 
additives   
The standard covers the compositional, microbiological, contami nants and labelling requirements 
 During the preparation of this s tandard, reference was made to the following documents: 
 
CODEX STAN 137-1981, Edible ices and ice mixes.  
Acknowledgement is hereby made for assistance derived from thes e sources. 
  
 
  
 
  
KENYA STANDARD              DKS 
1517:2018 
 
 
  
 
Dairy based Desserts and  ice mixes — Specification 
 
 
 
1 Scope 
 
This Kenya Standard prescribes th e requirements and methods of sampling and test for dairy based 
Desserts and ices for direct consumption or further processing as defined in Section 3 of this Standard. 
 
This standard does not cover ice cream which is covered in KS E AS 70. 
  
 
2 Normative references 
 
The following referenced documents are indispensable in the app lication of this document. For dated 
references, only the edition applies. For undated references, t he latest edition of the referenced document 
including any amendments applies. 
 
 
KS CODEX STAN 192,  Codex general standard for food additives 
KS CODEX STAN 193,  Codex general standard for contaminants and toxins in foods  
 KS EAS 38, Labeling of prepackaged foods — Specification 
KS CAC/GL 23 , Guidelines for use of nutrition claims 
KS 1552; code of practice for milk and milk products  
KS ISO 3594, Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols (Reference 
method) 
 
KS ISO 3595, Milk fat — Detection of vegetable fat by the phytosteryl acetate test  
 
KS ISO 3728, Ice-cream and milk ice — Determination of total solids content (Reference method) 
 
KS ISO 6611, Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — 
Colony-count technique at 25 C 
 
KS ISO 6785, Milk and milk products — Detection of Salmonella spp.  
 
KS ISO 7328, Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method 
(Reference method)  
 
KS ISO 8262, Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop 
gravimetric method (Reference method)  
KS ISO 10560, Milk and milk products — Detection of Listeria Monocytogenes  
 
KS ISO/TS 11869, Fermented milks — Determination of titratable acidity — Potentiometric 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 14501:2007 Milk and milk powder - Determination of aflatoxin M content - Clean-up by 
immunoaffinity chromatography and determination by high-performance liquid chromatography 
 AOAC 942.17, Arsenic in foods Molybdenum blue method  
2   KEBS 2018 — All rights reserved  
AOAC 999.10, Lead, Cadmium, Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry after 
dry ashing  AOAC 962.16 Beta-lactam Antibiotics in milk  AOAC 980.21, Aflatoxin M1 in milk  and cheese-thin layer chromat ographic method 
 AOAC 980.21, organochlorine and organophosphorous pesticide residues in milk and milk products 
 
3 Description 
 
3.1 edible ices  are frozen sweetened food products that have been treated by f reezing and are intended 
for storage, sale, and consumption in a frozen or partially fro zen state. They may be obtained from the 
following: 
 a) An emulsion of edible fat and protein with the addition of o ther permitted ingredients and substances. 
 
b) A mixture of water, sugars and other permitted ingredients a nd substances. 
 
 
3.2 Sherbet also known as sorbet Shall be a pasteurized mix consisting of o ne or more of the optional 
dairy ingredients specified in sub clause (5.1), one or more of  the optional caseinates specified in sub- 
clause (5.3), and non-milk derived ingredients, one or more of the characterizing fruit ingredients specified in 
sub cause (6.3) or one or more of the non-fruit characterizing ingredients specified in sub clause (5.4). 
 
Nonfruit sherbet- shall have a characteristic fruit flavor, but  shall not contain any fruit or fruit juice and shall 
comply with all requirements of sherbet in table 1  3.3 frozen yogurts  a product resulting from the fermentation by specific lactic a cid producing bacteria of 
a pasteurized or ultra-pasteurized mixture of milk and other op tional ingredients specified in clause 5 
 
 
3.4 milk shakes is a pure, clean, wholesome semi-viscous drink prepared by stirrin g while freezing a 
pasteurized mix consisting of sweetener and the ingredients pre scribed in 5.1  
  3.5 frozen dietary dairy desserts is a food for any special dietary use, prepared by freezing, wi th or 
without agitation, composed of a pasteurized mix which may cont ain milk fat and/or edible vegetable fats or 
oils, protein, carbohydrates, fl avoring, stabilizers, emulsifie rs, vitamins and minerals  
 
3.6 (water ices, lolly, popsicle) is an edible ice obtained from sugar, water, fruit acid and fru it or fruit 
flavouring with or without other permitted ingredients and food  additives  
 
3.7 Frozen Custard  Also known as French ice cream or French custard ice cream, sh all be a 
pasteurized mix consisting of one or more of the optional dairy  ingredients specified in clause (5.1), one or 
more of the optional caseinates specified in sub-clause 56.3), non-milk-derived ingredients, nutritive 
sweetener and additional egg yolk solids  3.8 Milk lollies or Milk Ice  Shall be a frozen pasteutriz ed mix obtained from the ingredien ts prescribed 
in clause (5.1), (5.2) and (5.4, with or without addition of sw eeteners,, edible flavours and permitted colours 
 
3.9 Dairy Water ices shall be a food prepared in the same manner prescribed in sub-c lause (3.2) for 
sherbets, except that the mix need not be pasteurized and that no milk or milk derived and egg ingredient, 
other than egg white, is used.  
 
3.10 Novelties  Shall be a milk product made either alone or in combination wi th other foods such as 
cookies, wafers, cones, coating, confections, etc 
 DKS 1517:2018 
 
KEBS 2018 — All rights reserved    3 3.11 Frozen Dairy Confection  Shall be a clean and wholesome frozen product made from water, milk 
products and sugar, with added harmless natural or artificial f lavoring, with or without added coloring, with or 
without added stabilizer and wit h or without added emulsifier; and in the manufacture of which freezing has 
not been accompanied by stirring or agitation (generally known as quiescent freezing). 
 
3.12 Frozen pudding shall  be a Product made from a paste urized mix of Milk and milk prod ucts.  
 , intended to be eaten in the frozen state.  
 
3.13 Whipped cream confections shall be a food made with milk products, sweetening agents and 
flavoring agents, with or without harmless coloring or any othe r safe and suitable ingredients 
 
3.14    Ice milk   more commonly called “light” or “reduced-fat” ice cream, is m ade from pasteurized mix 
consisting of one or more of the optional dairy ingredients spe cified in clause (5.1.1), one or more of the 
optional caseinates specified in  sub-clause (5.1.3), fruits in sub clause (5.1.4),nuts or confections, nutritive 
sweetener and additional egg yolk solids  
 
 
 
5. ESSENTIAL COMPOSITIONAL AND QUALITY FACTORS 
 
5.1 Permitted ingredients 
 
All ingredients used shall comply with the relevant standard.  
 
5.1.1 Optional ingredients 
 
The optional ingredients ref erred to in clause 3 are:  
 
Cream  Dried cream 
Plastic cream—sometimes known as concentrated milk-fat 
Sweet cream buttermilk 
Butter Butter oil 
 Whole Milk 
Concentrated milk Evaporated milk 
Sweetened condensed milk 
Dried milk 
Skim milk Concentrated skim milk 
Evaporated skim milk 
 Sweetened Condensed skim milk Nonfat dry milk 
Buttermilk 
Cheese whey Egg yolks 
Egg whites 
 
5.1.2 Optional fruit characterizing ingredients  
 
 The fruit or the juice of any mature fruit shall mature 
The fruit or fruit juice used s hall be clean, fresh, frozen, ca nned, concentrated, or partially or wholly dried. 
The fruit shall be thickened with pectin or other optional ingr edients 
 The fruit shall have no pits, seeds, skins, and cores  
Fruits or fruit juices shall have moisture contents, which is n ot less than 2.0% in the case of citrus sherbets, 
6.0% in the case of berry sherbe ts, and 10% in the case of sher bets prepared with other fruits  
4   KEBS 2018 — All rights reserved  
5.1.3 Optional caseinates.   
 
Casein prepared by precipitation with gums 
Ammonium caseinate 
Calcium caseinate Potassium caseinate 
Sodium caseinate 
 
The optional caseintes shall contain not less than 20% total mi lk solids and they may be added in liquid or 
dry form, but shall be free of excess alkali. 
 
5.1.4 Optional non-fruit c haracterizing ingredients  
 
These include: 
 
— Ground spice or infusion of coffee or tea. — Chocolate or cocoa, including syrup. — Confectionery, honey, sugars, nuts, liqueur, salt 
 
5.1.5  Edible fats and oils   
 
Other than those derived from milk, for which standards have be en specified. 
 
5.1.6 Edible protein   
 
Other than that derived from milk 
 
5.1.7 Water   
 
The water shall be of potable quality; conforming to KS EAS 12.  
 
 
5.2 Compositional requirements 
 
Dairy based desserts/confections and ice mixes shall comply wit h the following requirements in Table 1. 
 
 
  
 DKS 1517:2014 
 
4      KEBS 2018 — All rights reserved 
 Table 1 — Compositional requirements for Dairy based Desserts a nd ice mixes 
 
 
   
 
  
 SL 
No. Characteristics 
 
 Ice milk Frozen 
yoghurt 
  Frozen 
Custar
d Sherbe
rts Water ices 
and lollies 
 Frozen 
Dairy 
Dessert/ Frozen 
Confection Milk 
shake Milk 
lollies/Milk 
ice 
Test method
i) 
 Milk fat, % by mass, (min.) 
 2-7% 3.25 
 10%  1.0- 2.0 1.0-2.0 10.0  3.25-6.0 2.0%, max  KS ISO 7328 
KS ISO 8262 
ii) 
 Fat included if present, milk fat, 
% by mass, (min.) - -  – – 4  - KS ISO 3594 
KS ISO 3595 
 
iii) 
 Milk solids, not fat, % by mass, 
(min.) - 8.25 13.0% 1 –3 1–3 –   3.25-6.0  KS ISO 3728  
iv) Protein, % by mass, (min.) - -  – – 3.5  3.5%  AOAC 991.20-
23 
 
v) 
 Egg yolk solids if declared % by 
mass  1 . 1 2  
(max.) 
 1.4%  – – 1.4%, min - AOAC 991.20-
23 
 
vi) Total Solids, % by mass, (min.) 11% 28 - 2-5 10 36.0  10 20.0 %  KS ISO 3728 
vii) 
 Acidity as %, citric acid, (min.) - – 
– - 0.35 0.35 – - 0.3% KS 05-140 
viii) Acidity, expressed as lactic acid, 
(min). - 0.3 -   – - - KS ISO/TS 
11869 
ix) 
 Weight by volume g/L, (min.) - 475 
475 - 475 475 475 - -   
KEBS 2018 — All rights reserved    5  
 
  
 
  
 
   
 
 DKS 1517:2018 
 
KEBS 2018 — All rights reserved    5 5.2.1 Low fat edible ices shall have a composition complying with the products above, but  with a fat 
content below the minimum in Table 1. 
 
 
5.2.3 Non-fruit sherbet 
 Shall have a characteristic fruit flavor, but shall not contain  any fruit or fruit juice and shall comply with all 
requirements of sherbet in Table 1.  
 
5.2.5 Low-fat milk-shake 
 
Shall comply with all the requirements for milk shakes in table  1, except that it shall contain at least 0.5 % 
and not more than 2 % milk fat 
 
5.2.6 Frozen low fat yogurt or lowfat frozen yogurt   
Shall contain at least 0.5 % but not more than 2 % milk fat and  at least 8.25 % milk solids not fat, and has a 
titratable acidity of at least 0.3 % expressed as lactic acid. 
 
5.2.7 Frozen nonfat yogurt or nonfat frozen yogurt 
 
Shall comply with all the requirements of frozen low fat yogurt  or low fat frozen yogurt, except that, it shall 
contain less than 0.5 % milk fat. 
 
5.2.8 Medium fat frozen dessert/confection  shall contain not more than 2.5% but less than 10% milk fat, 
and not less than 30% total solids 
 
5.2.9 Low fat frozen dessert  shall contain not more than 2.5% milk fat, and not less than 2 6% total solids 
 
  
 
6 Food additives 
 
Food additives usage shall be in compliance with CODEX STAN 192 , established by the Codex Alimentarius 
Commission (CAC).   
 
7 Hygiene 
 
 
7.1   It is recommended that the products covered by the provisions of this standard be prepared and 
handled in accordance with the appropriate sections KS 1552 and  other relevant Kenya standards and 
regulations. The products should comply with any microbiologica l criteria established in accordance with KS 
CAC/GL 21 
 
7.2   The products shall comply with any microbiological criteria es tablished in accordance with Table 4 
below. 
 
 
 
Table 2 — Microbiological requirements/ limits for dairy based dessert/confection and ice 
mixes 
 
SL 
No. Micro-organisms Maximum limits Test method 
i) Total viable  count  20 000 CFU/ g  KS  ISO 4833   
6   KEBS 2018 — All rights reserved ii) E.Coli Nil  CFU / g KS  ISO 4833  
iii) Salmonella spp  Nil CFU / 25 g KS ISO 6785 
iv) L. monocytogenes absent/g  Nil CFU /25 g  KS ISO 10560  
v) Moulds and yeasts  10 CFU/g  KS ISO 6611  
vi) Staphylococcus aureus  Nil CFU /25 g  KS ISO 6611 
vii) Coliforms  10 CFU /g KS  ISO 4832  
viii) shigella Nil per gram KS ISO 4833 KS 
or KS  ISO 21567  
ix) Clostridium botulinum    Nil per gram KS ISO 4833 
 
 
 
7.3 Pasteurization requirements 
 
7.3.1 Milk ingredients used in edible ices shall have undergone paste urization or equivalent heat treatment 
as indicated by the absence of phosphatase. 
 
7.3.2     Regarding mixes, with the exception of water ices, the whol e mix except for acids, colours and/or 
flavours and flavouring substances including ingredients in cla use 5, shall have undergone pasteurization or 
equivalent heat treatment as indicated by the absence of phosph atase. 
 7.3.3 Further pasteurization may not be required for edible ices manu factured from concentrated or dry 
ingredients by the addition of only potable water, pasteurized milk and flavouring matter, which has been 
frozen within one hour after the addition of such substances. 
 
 
 
8.1  Contaminants  
 
The products covered by this Standard shall comply with the Max imum Levels for contaminants that are 
specified for the product in the General Standard for Contaminants and Toxins in Food and Feed (KS 
CODEX STAN 193-1995).  
 The milk used in the manufacture of the products covered by thi s Standard shall comply with the Maximum 
Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins 
in Food and Feed (KS CODEX STAN 193-1995) and with the maximum residue limits fo r veterinary drug 
residues and pesticides established for milk by the CAC.
 
 
 
 
8.2  Heavy metals 
 
The products covered by this standard shall comply with the max imum limits in Table 5 
  
 Table 5 — Limits for heavy metal contaminants for Dairy based desserts and ice mixes 
 
 
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  
KEBS 2018 — All rights reserved    7  
 
 
iv).  Copper (Cu) 
 5.0 mg/kg 
 
         AOAC972.25 / 
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 999.11/ 
KS ISO 6732 
  
 
8.3 Pesticide residues 
 
 In addition to the maximum limits established by the Codex Alim entarius Commission for these products in 
codex Stan 193; the products covered by the provisions of this standard shall comply with the Maximum 
Levels for contaminants specified in table 6 below;   
Table 6- maximum residue limit s for Dairy based desserts and ic e mixes 
 
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  
 
 
 
 8.4      Mycotoxin residues 
 
the products shall not have more than have 0.5 µg/kg aflatoxin M1 content when tested according to KS ISO 
14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese- thin layer chromatographic method 
 
 
8.5      Antibiotics 
The products  shall not have more than 10.0 ppb total antibiotic as (beta la ctam) content when tested 
according to AOAC 962.16, Beta- lactam Antibiotics in milk 
 
  
 
  
 
7 Contaminants  
8   KEBS 2018 — All rights reserved  
7.1  Heavy metals 
 
 
8.3 Pasteurization requirements 
 
8.3.1 Milk ingredients used in edible ices shall have undergone paste urization or equivalent heat treatment 
as indicated by the absence of phosphatase.  
Regarding mixes, with the exception of water ices, the whole mi x except for acids, colours and/or flavours 
and flavouring substances including ingredients in clause 5, sh all have undergone pasteurization or 
equivalent heat treatment as indicated by the absence of phosph atase. 
 
8.3.2 Further pasteurization may not be required for edible ices manu factured from concentrated or dry 
ingredients by the addition of only potable water, pasteurized milk and flavouring matter, which has been 
frozen within one hour after the addition of such substances.  
9 Packaging 
 
9.1 Dairy based desserts and ice mixes shall be packaged in containers which will safeguard the 
hygienic and other qualities of the food. 
 
9.2 The containers, including packaging material, shall be food gra de made only of substances which 
are safe and suitable for their intended use. 
 
10 Labelling 
 
In addition to the general provisions of KS EAS 38, Dairy based  desserts and ice mixes shall be labelled with 
the following information: 
 
a)  The name of the product shall be as defined in Clause 3, 5. 2.1 to 5.2.9  
 b)  The net volume or net weight in grams or kilograms; 
 
c)  Name and address of the manufacturer, packer or distributor ; 
 
e)  In the case of mixes, the word "pasteurized" and the date o f pasteurization of the mix; 
 f)  If artificially flavored or colored, a statement that such flavoring and coloring has been added, need to 
be declared after the name e.g. water ice pineapple flavor, ora nge flavour, etc.; 
 g)  List of ingredients used in the descending order 
 
h)  When any edible ices and ice mixes or frozen desserts are r epresented for special dietary use by 
man, it shall be sold only in a container, the label on which s hall contain the name of the food and the 
list of ingredients; 
 I)  When any edible ices and ice mixes  or  frozen desserts are  provided to consumers from soft-serve 
machines, the name of the type of  frozen dessert in conjunctio n with the serving selections offered 
shall be conspicuously provided to the consumer; 
 j)  Bulk containers of edible ices and ice mixes  or frozen des serts shall show the manufacturer’s name 
and address or assigned code, type of product and flavor statem ent; 
  
 k)  Country of origin where applicable; and 
 
l)  Expiry date.   
KEBS 2018 — All rights reserved    9 m)      Nutrient Declaration:  Nutritional claim shall be made in accordance with the Guideli nes for the Use of 
Nutritional Claims (KS CAC/GL 23-1997) 
 
 
 
9 Methods of Analysis and Sampling 
 
The products covered by the provisions of this standard shall b e tested using appropriate standard methods 
declared in this standard. Other test may be performed as per t he methods given in the latest AOAC/ Codex/ 
ISO and other internationa lly recognized methods