KENYA STANDARD      
DKS 2787 : 201 8 
ICS 67.100.30  
 
 
 
 
 
 
 
 
 
 
 
 
 
 Group Standard for Unripened Cheese 
Including Fresh Cheese  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 20 18         First Edition 201 8 
 
 
 
 
 
 
 
 DKS 2787 : 2018 
 
ii                     © KEBS 20 18 — All rights reserved  TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were  represented 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 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 Standards shall be regularly reviewed. Suggestions 
for improvements to publis hed standards, addressed to the Managing Director, Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
© Kenya Bureau of Standards, 20 18 
  
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copy right 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bure au of 
Standards may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permiss ion in writing 
from the Managing Director . 
 
 
 
 
 
 
  
 
 
 
 
 
 
 
 KENYA STANDARD     DKS 2787 : 2018 
                                                                                                                    ICS 67.100.30  
 © KEBS 2018— All rights reserved            iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Group  Standard  for Unripened  Cheese 
Including  Fresh  Cheese   
 
 
 
 
 
 
 
 
 
 
 
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         
 
 
 
Foreword  DKS 2787 : 2018 
 
iv                     © KEBS 20 18 — All rights reserved   
This Standard  was prepared by the Milk and Milk P roducts Technical Committee under the guidance of the 
Standa rds Projects Committee, 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 product, which may be coated, and in 
which the whey protein/casein ratio does not  exceed that of milk, obtained by:  
(a) coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or 
buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulating 
agents, and by partially draining the whey resulting from the coagulation, while respecting the principle that 
cheese -making results in a concentration of milk protein (in particular, the casein portion), and that 
consequently, the protein content of the c heese will be distinctly higher than the protein level of the blend of 
the above milk materials from which the cheese was made; and/or  
(b) processing techniques involving coagulation of the protein of milk and/or products obtained from milk 
which give an end-product with similar physical, chemical and organoleptic characteristics as the product 
defined under (a).  
 
This standard specifies the general requirements for all types of uripened cheese including the fresh cheeses 
produced and marketed in Kenya.  
 
In the preparation of this standard useful information was derived from members of the technical committee , 
Codex standard for Group Standard for Unripened Cheese Including Fresh Cheese  (KS Codex Standard 
221-2001 ) and local manufacturers  
 
 KENYA STANDARD     DKS 2787 : 2018 
                                                                                                                    ICS 67.100.30  
 © KEBS 2018— All rights reserved         
   5  
Group  Stand ard for Unripened  Cheese Including  Fresh  Cheese   
 
1 Scope  
 
 This Standard Specifies  the general requirements for  unripened cheese including fresh cheese, intended 
for direct consumption or further processing, in conformity with the description in Section 3  of this 
Standard. Subject to the provisions of this Standard, Kenya  Standards for individual varieties of 
unripened cheese may contain provisions, which are more specific than those in this Standard and in 
these cases; those specific provisions shall appl y. 
 
2 Normative references  
 
The following referenced documents are indispensable 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 an y amendments) applies.  
 
KS 1552; Code of hygienic practice for milk and milk products  
 
KS EAS 69, Pasteurized milk - Specification  
 
KS CAC/GL 23 , Guidelines for use of nutrition claims  
 
KS EAS 38 , Labelling of prepackaged foods  
 
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  
 
AOAC 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophotometry 
after dry ashing  
 
AOAC 962.16 Beta -lactam An tibiotics 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  
 
3 Description  
 
Unripened cheeses including fresh cheeses are products in conformity with the General Standard for 
Cheese ( KS 28 -1), which are ready for consumption shortly after manufacture.  
 
4 Essential composition and quality factors  
 
 4.1     Compositional requirements   
 
 
4.2 Raw materials  
 
Milk and/or products obtained from milk  complying with relevant Kenya standard  
   
4.3 Permitted ingredients  
 
 – Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other 
harmless micro -organisms;  
– Rennet or other safe and suitable coag ulating enzymes;  
– Sodium chloride and potassium chloride as a salt substitute; complying with KS CODEX STAN 150  DKS 2787 : 2018 
 
6                     © KEBS 20 18 — All rights 
reserved  - 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; KS EAS 12  
– Gelatine and starches: Notwithstanding the provisions in the General Standard for Cheese (CODEX 
STAN 283 -1978), these substances can be used in the same function as stabilizers, provided they are 
added  only in amounts functionally necessary as governed by Good Manufacturing Practice taking into 
account any use of the stabilisers/thickeners listed in section 4;  
– Vinegar;  
– Rice, corn and potato flours and starches: Notwithstanding the provisions in th e General Standard for 
Cheese (KS28 -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 added only in amounts 
functionally necessary as gover ned by Good Manufacturing Practice taking into account any use of the 
anti-caking agents listed in section 5.  
 
4.4  
For unripened cheese  including fresh cheese  for which there is an individual standard, only those 
additions permitted in the individual or g roup standard may be used.  
 
 
 
 
5 Food additives  
 
 
 Only those food additives listed below may be used and only within the limits specified. Additives not listed below but 
provided for in individual Codex standards for varieties of Unripened Cheeses may als o be used in similar types of cheese 
within the limits specified within those standards.  
 
   Table 1  Food additives  
 
 
INS 
No. 
No.  Name  
 Maximum Level  
501 Potass ium carbonates  Limited by GMP  
507 Hydro chloric acid Limited by GMP  
575 Glucono delta-lactone (GDL) Limited by GMP  
 
Stabilizers/thic keners  
Stabilizers and thickeners including modified starches may be  used in comp liance with the definition for milk products and only to the e xtent they are functionally necessary  taking into account any use of gelatine and starch as provided for in section 3.2. 
331 Sodium citrates   
 
Limited by GMP  332 Potass ium citrates  
333 Calcium citrates  
339 Sodium phosphates   
 
 1 540 mg/kg,  singly or in comb ination, expressed as  phosphorous 340 Potass ium phosphates 
341 Calcium phosphates  
450(i) Disodium diphosphate 
450(i i) Trisodium diphosphate 
400 Alginic acid  
 
 
Limited by GMP  401 Sodium alginate 
402 Potass ium alginate 
403 Amm onium alginate 
404 Calcium alginate 
405 Propy lene glycol alginate 5 g/kg 
406 Agar   
 
 
 
Limited by GMP  407 Carrage enan 
410 Carob  bean gum 
412 Guar gum 
413 Tragac anth gum KENYA STANDARD     DKS 2787 : 2018 
                                                                                                                    ICS 67.100.30  
 © KEBS 2018— All rights reserved         
   7 415 Xanthan gum 
416 Karaya  gum  
417  
Tara gum  
 
 
Limited by GMP  440 Pectins 
460 Cellulose 
466 Sodium carboxymethyl cellulose (Cellulose 
gum)  576 Sodium gluconate 
 
Modified starch es as follows:  
1400  Dextrins, roasted  starch white and yellow  
 
 
 
 
 
 
 
Limited by GMP  1401  Acid-treated  starch 
1402  Alkaline treated  starch 
1403  Bleached starched 
1404  Oxidized starch 
1405  Starches, enzyme-treated  
1410  Monostar ch phosphate 
1412  Distarch  phosphate ester ified with sodium 
trimetasp hosphate; 
ester ified with phos phorus oxychloride 1413  Phosphated distarch phosphate 
1414  Acety lated distarch  phosphate 
1420  Starch acetate  
1422  Acety lated distarch  adipate DKS 2787 : 2018 
 
8                     © KEBS 20 18 — All rights 
reserved   
 
 
 
 
 
 
1440  Hydr oxypropyl  starch  
1442  Hydr oxypropyl  distarch  phosphate 
 
Colours  
100 Curcumins (for edible chee se rind) Limited by GMP  
101 Riboflavins Limited by GMP  
140 Chlorophyll Limited by GMP  
141 Copper  chlorophylls 15 mg/kg,  singly or comb ined 
160a( i) Carot ene, beta-, synthetic 25 mg/kg  
160a( ii) Carot enes, beta-, vegetab le 600 mg/kg  
160b( ii) Annatto  extracts  – norbixin based  25 mg/kg  
160c  Papr ika oleoresins Limited by GMP  
160e  Carot enal, beta-apo-8’- 35 mg/kg  
160f Carot enoic acid, ethyl ester, beta-apo-8’- 35 mg/kg  
162 Beet red Limited by GMP  
171 Titanium dioxide Limited by GMP  
 
Prese rvatives 
200 Sorb ic acid  
1 000 mg/kg  of cheese,  singly or in comb ination, expressed  as sorbic acid 202 Potass ium sorbate 
203 Calcium sorbate  
234 Nisin 12.5 mg/kg   
280  
Prop ionic acid  
 
 
Limited by GMP  281 Sodium propionate  
282 Calcium propionate  
283 Potass ium propionate 
 
For surface/ rind treatment only: 
235 Natamyc in (pimaricin) 2 mg/d m2 of surface.  Not present in a depth of 5 mm.  
 
Foaming  agents  (for whipped  products  only) 
290 Carb on dioxide Limited by GMP  
941 Nitrogen  Limited by GMP  
Anticaking  agen ts (Sliced,  cut, shredd ed and grated  products only (surface  
treatment)) 460 Cellulose Limited by GMP  
551 Silicon dioxide, amor phous  
 
10 000 mg/kg  singly or in 
comb ination. Silicates  
calculated as silicon 
dioxide 552 Calcium silicate 
553 Magnesium silicates  
560 Potass ium silicate 
 
Prese rvatives (Sliced,  cut, shredded  and grated  products  only (surf ace treatment)) 
200 Sorb ic acid  
1 000 mg/kg  of cheese,  singly or in comb ination, expressed  as sorbic acid 202 Potass ium sorbate 
203 Calcium sorbate  
280 Prop ionic acid  
 
Limited by GMP  281 Sodium propionate  
282 Calcium propionate  
283 Potass ium propionate KENYA STANDARD                
DKS 2787 : 2018 
 
© KEBS 20 18— All rights reserved                      1  
 
 
 
 
 
 
235 (Natamyc in (pimaricin) 20 mg/kg  applied to the 
surface added during 
kneading and stretching 
process   
 
 
 
6.          Hygiene  
 
6.1   It is recommended that the products covered by the provisions of this standard be prepared and 
handled in accordance wit h the appropriate sections KS 1552 and other relevant Kenya standards 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 criter ia established in accordance with Table 2 
below   
 
Table 2 ▬ Microbiological requirements for Unripened cheeses  
S/N Quality  Requirements  
     cfu/g  Test method  
i.  Total plate count /g  2 x 104 cfu/g  KS  ISO 4833  
ii.  Listeria monocytogenes  
 max,  Nil per gram  KS  ISO 4833  
iii.  Salmonella spp  
 Nil per gram  KS ISO 4833  
iv.  Shigella  
 Nil per gram  KS ISO 4833 
KS ISO 21567  
v.  Clostridium botulinum     Nil per gram  KS ISO 4833  
vi.  Staphylococcus aureus  
 Nil per gram  KS ISO 4833  
vii.  E.coli  
 Nil per gram  KS ISO 4833  
viii.  Faecal coliforms:, max  Nil per gram  KS  ISO 4832  
ix.  Non-faecal coliforms,  max 100 cfu/g  KS  ISO 4832  
x.  Mould, max  100 cfu/g  KS ISO 6611  
xi.  Yeast, max  100 cfu/g  KS ISO 6611  
 
5.3 Fresh cheeses shall also comply with the following microbiological requirements  
Table 3  ▬ Additional microbiological requirements for all fresh cheeses  
S/N Quality  Requirements  Test method  
i Mould, max  100 cfu/g  KS ISO 6611  
ii Yeast, max  100 cfu/g  KS ISO 6611  
 
 DKS 2787 : 2018 
  
                              © KEBS 20 18 — All rights reserved  2  
 
7.1  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 (KS 
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 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 for veterinary drug 
residues and pesticides established  for milk by the CAC.  
 
 
7.1  Heavy metals  
 
The products covered by this standard shall comply with the maximum limits  in Table 3 
  
Table 3 — Limits for heav y metal contaminants for  Unripened cheeses  
 
 
 
SL No   
Heavy metal   
MRL  
              (Max.)   
Test met hod  
i).  Arsenic (AS)  
 0.1 ppm 
 
  AOAC 942.17  
ii).  Lead (PH)  
 0.02 ppm 
 
 AOAC 999.10  
iii).  Mercury (Hg)                 1.0 ppm  
 
 
 AOAC 999.10  
iv).  Copper (Cu)  
 5.0 ppm 
 
         AOAC 999.10  
v).  Zinc (Zn)  
 
  
50 ppm AOAC 999.10  
vi).   
Tin (Sn)  
                   250   ppm 
 AOAC 999.10  
vii).  Cadmium as Cd,  
 
                   1.5 ppm 
 
       
 AOAC 999.10  
 
viii).  Iron (fe),  
                    0.5 ppm AOAC 999.10  
 
 
 
 
7.2 Pesticide residues  
 
In addition to the maximum limits established by the Codex Alimentarius Commission for thes e 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 4 below;  
 
Table 4 - maximum pesticide residue Limits for Unripened cheeses   
 
S/N Parameter  Requi rements  Test method                       
DKS 2 787: 2018 
 
 
© KEBS 20 18— All rights reserved  3 i ORGANOCHLORINE Group  0.01 ppm  KS ISO 3890 -
1:2009  
ii ORGANOPHOSPHOROUS Group  0.01 ppm  AOAC 960.40  
 
 
 7.3      Mycotoxin residues  
 
Unripened  cheese 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  
 
 
7.4      Antibiotics  
 
Unripened cheese shall not have more than 10.0 ppb total antibiotic as (beta lactam) content when tested 
according to AOAC 962.16, B eta-lactam Antibiotics in milk  
 
 
 
 
 
 
8        PACKAGING AND LABELLING  
 
8.1           Packaging  
 
All cheese  shall be packed in food grade material that ensures product safety and integrity.  
 
8.2             Labelling  
 
In addition to the provisions of KS  EAS 38 and the General Standard for the Use of Dairy Terms (KS CODEX 
STAN 206 -1999) , the following specific provisions apply:  
 
8.2.1 Name of the food  
 
The name of the food shall be unripened cheese. However, the words ―unripened cheese‖ may be omitted in 
the designation of an individual unripened cheese variety reserved by a Kenya  standard for individual 
cheeses, and, in the absence thereof, a variety name specified in the national legislation of the country in 
which the product is sold, provided that the omi ssion does not create an erroneous impression regarding the 
character of the food.  
In case the product is not designated by an alternative or a variety name, but with the designation ―unripened 
cheese‖, the designation may be accompanied by a descriptive term such as provided for in the General 
Standard for Cheese (KS 28 -1).  
Unripened cheese may alternatively be designated ―fresh cheese‖ provided it is not misleading to the 
consumer in the country in which the product is sold.  
 
 
8.2.2 Declaration of milk  fat content  
 
The milk fat content shall be declared in a manner found acceptable in the country of sale to the final 
consumer, 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.  
 
Additionally, the following terms may be used:  
 
 
  
 DKS 2787 : 2018 
  
                              © KEBS 20 18 — All rights reserved  4  
High fat   
(if the content of FDM is above or 
equal to 60%)  
 
Full fat  (if the content of FDM is above or 
equal to 45% and less than 60%)  
 
Medium fat  (if the content of FDM is above or 
equal to 25% and less than 45%)  
 
Partially skimmed  (if the content of FDM is above or 
equal to 10% and less than 25%)  
 
Skim  (if the content of FDM is less than 
10%)  
  
 
 
 
 
 
 
8.2.3 Country of Origin  
 
The c ountry of origin (which means the country of manufacture, not the country in which the name 
originated) shall be declared. When the product undergoes substantial transformation 3) in a second country, 
the country in which the transformation is performed sha ll be considered to be the country of origin for the 
purpose of labelling.  
 
 
8.2.4 Labelling of non -retail containers  
 
Information required in Clause 8.2 of standard and KS EAS 38 and, if necessary, storage instructions, shall 
be given either on the contai ner or in accompanying documents, except that the name of the product, lot 
identification, and the name and address of the manufacturer or packer shall appear on the container, and in 
the absence of such a container on the cheese itself. However, lot ident ification, 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.  
 
8.2.5 Date marking:  
 
      i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instructions and / or conditions  
  
 
8.2.6      Name and address of manufacturer  
 
8.2.7     Net contents  
 
8.2.8  Lot identification  
 
 
 
9 Methods of Analysis and Sampling  
                                                      
3) For instance, repac kaging, cutting, slicing, shredding and grating are not regarded as substantial transformation.  
                      
DKS 2 787: 2018 
 
 
© KEBS 20 18— All rights reserved  5  
The products covered by the provisions of this standard sh all be tested using 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