KENYA STANDARD       DKS 1517:2018  
ICS 67.100.40  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Dairy based Desserts and ice  mixes— 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
Third Edition 2018  
 
 DKS 1517:2018  
 
ii   KEBS 201 8 — All rights reserved  TECHNICAL COMMITTEE REPRES ENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Kenya Dairy Board  
Ministry o f 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 Industr ial 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 Standard s — Secretariat  
 
 
 
 
 
 
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast of progress in industry, Kenya Standards shall be regularly reviewed.  Suggestions 
for improvements to published standards, addressed to the Managing 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, copyr ight 
subsists in all Kenya Standards and except as provide d 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  writing 
from the Managing Director . 
 KENYA STANDARD            DKS 
1518:2014  
ICS 67.100.40  
KEBS 201 8 — All rights reserved     iii  
 
 
 
 
 
 
 
 
 
 
 
 
 
Dairy based Desserts and ice  mixes  — 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office: P.O. Box 549 74, 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, 21055 5 
Fax: (+254  041) 229448    Fax: (+254 057) 21814  
 DKS 1517:2018  
 
iv   KEBS 201 8 — 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 accordance with the procedures of the Kenya 
Bureau  of Standards . 
 
Dairy based desserts/confections are  product s obtained by freezing a pasteurized mix prepared from milk 
and /or other products derived from milk with or without the addition of nutritive sweetening agents, fruit and 
fruit produc ts, 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 separate 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, contaminants and labelling requirements  
 
During the preparation of this standard, reference was made to the following document s: 
 
CODEX STAN 137 -1981, Edible ices and ice mixes.  
 
Acknowledgement is hereby made for assistance derived from these  source s. 
 
 
 
 
 
 
  
KENYA STANDARD               DKS 
1517:201 8 
 
 
  
 
Dairy based Desserts and ice mixes — Specification  
 
 
 
1 Scope  
 
This Kenya Standard prescribes the requirements and methods of sampling and t est 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 EAS  70. 
 
 
 
2 Normative references  
 
The following referenced document s are indispensable in the application of this document. For dated 
references, only the edition applies. For undated references, the 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 produ cts 
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 to tal 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 10 560, 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 mo ulds  
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 201 8 — 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 chromatographic 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 freezing and are intended 
for stor age, sale, and consumption in a frozen or partially frozen state. They may be obtained from the 
following:  
 
a) An emulsion of edible fat and protein with the addition of other permitted ingredients and substances.  
 
b) A mixture of water, sugars and other p ermitted ingredients and substances.  
 
 
3.2 Sherbet also known as sorbet  Shall be a pasteurized mix consisting of one 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 acid producing bacteria of 
a pasteurized or ultra-pasteurized  mixture of milk and other optional ingredients specified  in clause 5  
 
 
3.4 milk shakes  is a pure, clean, wholesome semi -viscous drink prepared by stirring while freezing a 
pasteurized mix consisting of sweetener and the ingredients prescribed in 5.1 
 
 
3.5 frozen dietary dairy desserts  is a food for any special dietary use, prepared by freezing, with or 
without agitation, composed of a pasteurized mix which may contain milk fat and/or edible vegetable fats or 
oils, protein, carbohydrates, flavoring , stabilizers, emulsifiers, vitamins and minerals  
 
3.6 (water ice s, lolly, popsicle)  is an edible ice obtained from sugar, water, fruit acid and fruit 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, shall 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-deriv ed ingredients, nutritive 
sweetener and additional egg yolk solids  
 
3.8 Milk lollies or Milk Ice  Shall be a frozen pasteutrized mix obtained from the ingredients prescribed 
in clause ( 5.1), (5.2) and (5.4 , with or without addition of sweeteners,, edible fl avours and permitted colours  
 
3.9 Dairy Water ices shall be a food prepared in the same manner prescribed in sub -clause ( 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 whit e, is used.  
 
3.10 Novelties  Shall be a milk product made either alone or in combination with other foods such as 
cookies, wafers, cones, coating, confections, etc  
 DKS 1517:2018  
 
KEBS 201 8 — 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 flavoring, with or without added coloring, with or 
without added stabilizer and with or without added emulsifier; and in the manufacture of which freezing has 
not been accompanied by stirri ng or agitation (generally known as quiescent freezing).  
 
3.12 Frozen pudding shall  be a Product made from a pasteurized mix of Milk and milk products.  
 , 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 other safe and suitable ingredients  
 
3.14    Ice milk   more commonly called ―light‖ or ―reduced -fat‖ ice cream, is made from pasteurized mix 
consisting of one or more of the optional dairy ingredients specified 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, nutrit ive 
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 referred to in cl ause 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 s kim 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 fru it shall mature  
The fruit or fruit juice used shall be clean, fre sh, frozen, canned, concentrated, or partially or wholly dried.  
The fruit shall be thickened with pectin or other optional ingredients  
 The fruit shall have no pits, seeds, skins, and cores  
 
Fruits or fruit juices shall have moisture contents, which is not  less than 2.0% in the case of citrus sherbets, 
6.0% in the case of berry sherbets, and 10% in the case of sherbets prepared with other fruits   
4   KEBS 201 8 — 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 milk solids  and they may be added in liquid or 
dry form, but shall be free of excess alkali.  
 
5.1.4 Optional non -fruit characterizing 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 been specified . 
 
5.1.6 Edible pr otein   
 
Other than that derived from milk  
 
5.1.7 Water   
 
The water shall be of potable qu ality; conforming to KS EAS 12 . 
 
 
5.2 Compositional requirements  
 
Dairy based desserts/confections and ice mixes  shall comply with the following requirements in Table 1. 
 
 
 
 
 DKS 1517:2014  
 
4      KEBS 201 8 — All rights reserved  
 Table 1 — Compositional requirements for Dairy based Desserts and 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   1.12 
(max.) 
 1.4%  – – 1.4%, min   - AOAC 991.20 -
23 
 
vi) Total Solids, % by ma ss, (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 201 8 — All rights reserved     5  
 
 
 
 
 
 
 
 
 
 
 
 DKS 1517:2018  
 
KEBS 201 8 — 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 mor e 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 26% 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 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 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 201 8 — All rights reserved  ii) E.Coli Nil  CFU / g  KS  ISO 4833  
iii) Salm onella 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 pasteurization or equivalent heat treatment 
as indicated b y the absence of phosphatase.  
 
7.3.2     Regarding mixes, with the exception of water ices, the whole mix except for acids, colours and/or 
flavours and flavouring substances including ingredients in clause 5 , shall have undergone pasteurization or 
equivalen t heat treatment as indicated by the absence of phosphatase.  
 
7.3.3  Further pasteurization may not be required for edible ices manufactured 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 Maximum Levels for contaminants that are 
specified for the product in the General Standard for C ontaminants 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 Co ntaminants 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.  
 
 
 
8.2  Heavy metals  
 
The products covered by this standard shall comply with t he maximum 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 201 8 — 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 Alimentarius 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 limits for Dairy based desserts and ice 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 accordi ng 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 lactam) content when tested 
according to AOAC 962.16, B eta-lactam Antibiotics in milk  
 
 
 
 
 
 
 
7 Contaminants   
8   KEBS 201 8 — All rights reserved   
7.1  Heavy metals  
 
 
8.3 Pasteurization requirements  
 
8.3.1 Milk ingredients used in edible ices shall have undergone pasteurization or equivalent heat treatment 
as indicated by the absence of phosphatas e. 
 
Regarding mixes, with the exception of water ices, the whole mix except for acids, colours and/or flavours 
and flavouring substances including ingredients in clause 5 , shall have undergone pasteurization or 
equivalent heat treatment as indicated by the  absence of phosphatase.  
 
8.3.2 Further pasteurization may not be required for edible ices manufactured from concentrated or dry 
ingredients by the addition of only potable water, pasteurized milk and flavouring matter, which has been 
frozen within one hou r after the addition of such substances.  
 
9 Packaging  
 
9.1 Dairy based desserts and ice mixes shall be pack aged in containers which will safeguard the 
hygienic and other qualities of the food.  
 
9.2 The containers, including packaging material, shall be food  grade 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 of pasteuriza tion 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 pi neapple flavor, orange flavour, e tc.; 
 
g)  List of ingredients used in the descendin g order  
 
h)  When any edible ices and ice mixes or frozen desserts are represented for special dietary use by 
man, it shall be sold only in a container, the label on which shall 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 conjunction with the serving selections offered 
shall be conspicuously provided to the consumer;  
 
j)  Bulk containers of  edible ices and ice mixes  or frozen desserts shall show the manufacturer’s name 
and address or assigned code, type of product and flavor statement;  
  
 
k)  Country of origin where applicable;  and 
 
l)  Expiry date . 
  
KEBS 201 8 — All rights reserved     9 m)      Nutrient Declaration:  Nutritiona l claim shall be made in accordance with the Guidelines 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 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