KENYA STANDARD                       KS 2193: 2018 
ICS 67.100.10  
 
 
 
  
 
  
 
      
 
 
Mozzarella cheese — Specification  
 
 
 
   
 
              
 
 © KEBS 2018         T h i r d  E d i t i o n  2018 KS 2193:2018 
 
                             KEBS 2018 — All rights reserved iiTECHNICAL 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 — Departmen t of Dairy and Food Science Techn ology 
Government Chemist’s Department 
National Public Health Laboratory Services Kenya Industrial Rese arch and Development In stitute (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 with the progress in the industry, Ken ya 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, copyrig ht subsists in 
all Kenya Standards and except as provi ded under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Standard s may 
be reproduced, stored in a retrieval system in any form or trans mitted by any means without prior permission in writing from th e Managing 
Director. 
  
KEBS 2018 — All rights reserved    iiiKENYA STANDARD                           KS 2193:2018  
                                                                                                        ICS 67.100.10  
 
 
  
 
 
 
 
       
Mozzarella cheese — Specification  
 
 
 
  
 
  
 
 
 
  
 
  
 
  
 
 
 
 
KENYA BUREAU OF S TANDARDS (KEBS) 
 
Head Office:  P.O. Box 54974, Nairobi-00200, T el.: (+254 020) 605490, 602350,  Fax: (+254 020) 604031 
E-Mail: info@kebs.org,  Web:http://www.kebs.org  
 
C o a s t  R e g i o n     L ake Region         R i f t  V a l l e y  R e g i o n  
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) 235 49, 22396       Tel.: (+254 0 51) 210553, 210555 
Fax: (+254 041) 229448   Fax : (+254 057) 21814              
 KS 2193:2018 
 
                             KEBS 2018 — All rights reserved iv  
Foreword 
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of 
the Standards Projects Committee, a nd it is in accordance with the procedures of the Kenya Bureau of 
Standards.  
 
Cheese is the ripened or unrip ened soft, semi-hard, hard, or ex tra-hard product, which may be coated, and in 
which the whey protein/casein ratio does not exceed that of mil k, obtained by:  
(a) coagulating wholly or part ly the protein of milk, skimmed m ilk, 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 c oagulation, while respecting the principle that 
cheese-making results in a conce ntration of milk protein (in pa rticular, the casein portion ), and that consequently, 
the protein content o f the cheese will be dist inctly higher tha n the protein level of t he 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 simila r physical, chemical and organol eptic characteristics as  the product defined under 
(a). 
 
There are various types of cheese that are produced and markete d worldwide. This standard specifies the 
requirements for the type of unr ipened semi-so ft cheese being m arketed in Kenya as mozzarella cheese. 
 In the preparation of this standar d useful information was deri ved from members of the technical committee, 
Codex standard for
 Mozzarella  Cheese ( CODEX  STAN 262-2006) and local manufacturers   
KEBS 2018 — All ri ghts reserved  5 
Mozzarella cheese — Specification  
 
 
1 Scope 
 
This Kenya Standard specifies requirements and methods of sampl ing and test for Mozzarella cheese 
intended for direct consumption or for further processing, in c onformity with the description in Clause 3 of 
this standard.  
 
This standard applies to mozzarella cheese made from cow’s milk . 
 
 2 Normative references 
 
The following referenced documents are indispensable for the ap plication of this standard. For dated 
references, only the edition cited applies. For undated referen ces, the latest edition of the referenced 
document (including any amendments) applies. 
 
KS 28-1:2009, Cheese — Specification  Part 1: General requirements 
 
KS 2787, Group Standard for Unri pened Cheeses Including Fresh C heeses 
 KS EAS 69, Pasteurized  milk- Specification 
 
KS 35, creams and prepared creams   
KS EAS 38, Labelling of pre-packaged foods  
 
KS CAC/GL 23 , Guidelines for use of nutrition claims 
 
KS CODEX STAN 193,  Codex general standard for contaminants and toxins in foods  
 
KS ISO 1735, Cheese and processed 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 3433, Cheese  Determination of fat content  Van Gulik method  
 
KS ISO 5534, Cheese and processed cheese  Determination of the total solids content (Reference 
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 co ntent -- Spectrometric method (Reference 
method) 
 
KS ISO/TS 6733; Milk and milk products -- Determination of lead  content -- Graphite furnace atomic 
absorption spectrometric method 
 
KS ISO 11866-2:2007; Milk and milk products-Enumeration of pres umptive escherichia coli - Part 2: 
Colony-count technique at 44 °C using membrane 
 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 pres umptive escherichia coli - Part 2: Colony-
count technique at 44 °C using membrane  
 
KS ISO/TS 11869:2012; Fermented milks -- Determination of titra table acidity -- Potentiometric method 
 KS 2193:2018 
 
                           KEBS 2018 — All ri ghts reserved6KS 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 st uffs -- Horizontal method for the 
enumeration of beta-glucuronidas e-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 -- Horizonta l method for the enumeration of 
microorganisms -- Part 1: Colony count at 30 degrees C by the p our plate technique 
 KS ISO 5738:2004 (IDF 76:2004); Milk and milk products -- Deter mination of copper content -- 
Photometric method (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 stu ffs -- Horizontal method for the 
enumeration of coagulase-positive 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 -- D etermination of nitrogen content -- Part 
1: Kjeldahl principle and crude protein calculation 
 
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 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 
 
KS ISO 3890-1:2009 (IDF 75-1:2009); Milk and milk  products -- Determination of residues of 
organochlorine compounds (pesticides) -- Part 1: General considerations and extraction methods 
 
KS ISO 3890-2:2009 (IDF 75-2:2009); Milk and milk  products -- Determination of residues of 
organochlorine compounds (pesticides) -- Part 2: Test methods for crude extract purification and 
confirmation 
 
3 Description 
 
3.1 
mozzarella 
is an unripened cheese in conformity with the KS 28-1 and the Standard for Unripened Cheese Including 
Fresh Cheese (KS 2787). It is a smooth elastic cheese with a long stranded p arallel-orientated fibrous 
protein structure without evidence of curd granules. The cheese  is rindless and may be formed into 
various shapes. 
 Mozzarella is made by “pasta filata” processing content is a so ft cheese with overlying layers that may 
form pockets containing liquid of milky appearance. It may be p acked, which consists of heating curd of a 
suitable pH value kneading and stretching until the curd is smo oth and free from lumps. Still warm, the 
curd is cut and moulded, then firmed by cooling. Other processi ng techniques, which give end products 
with the same physical, chemical and organoleptic characteristi cs, are allowed. 
3.2 
mozzarella with high moisture content   
is a soft cheese with overlying layers that may form pockets co ntaining liquid of milky appearance. It may 
be packed with or without the liquid. The cheese has a near whi te colour.  
KEBS 2018 — All ri ghts reserved  7 
 
3.3 
mozzarella with low moisture content  
is a firm/semi-hard homogeneous cheese without holes and is sui table for shredding 
 
 
4 Essential composition and quality factors 
 
4.1 Raw materials 
Milk and/or products obtained from milk complying with relevant  Kenya standard 
 
4.2  Permitted ingredients 
 
 Starter cultures of harmless lactic acid and/ or flavour produ cing bacteria and cultures of other 
harmless microorganisms;  
 
 Rennet or other safe and suitable coagulating enzymes; 
 
 Potable water; complying with KS EAS 12; 
 
 V i n e g a r ;  
 
 Sodium chloride; and potassium chloride as a salt substitute; complying with KS CODEX STAN 150. 
 
 Calcium chloride in an amount not more than 0.02 percent (calc ulated as anhydrous calcium 
chloride) of the weight of the da iry ingredients, used as a coa gulation aid. 
 
 Safe and suitable enzymes to enhance the ripening process; and  
 
 Safe and suitable processing aids.  
 
 Rice, corn and potato flours and starches: Notwithstanding the  provisions in KS 28-1, these 
substances can be used in the same function as anti-caking agen ts for treatment of the surface of 
cut, sliced, and shredded products only, provided they are adde d only in amounts functionally 
necessary as governed by Good Manufacturing Practice, taking in to account any use of the anti-
caking agents listed in Clause 6. 
 
 
 
 
4.3  Compositional requirements 
 
Compositional requirements for mozzarella cheese shall be as gi ven in Table 1. 
 
Table 1 — Compositional requirements for mozzarella cheese 
 
Milk 
constituent Minimum 
content 
(m/m) Maximum 
content (m/m) Reference level (m/m) Methods of analysis
 
Milk fat in dry matter:   
 
 
KS ISO 1735 
With high 
moisture 20 % Not restricted 40 % to 50 % 
 KS 2193:2018 
 
                           KEBS 2018 — All ri ghts reserved8with low 
moisture  18 % Not restricted 40 % to 50 % 
 
Dry matter 
(Total solids): content (m/m) Maximum content (m/m) Reference 
level (m/m) 
Depending on the fat in dry matter content. 
  
KS ISO 5534  
Corresponding minimum dry matter content (m/m) 
Fat in dry 
matter content 
(m/m):   
 
With low 
moisture With high moisture 
Equal to or 
above 18 % but 
less than 30 %: 34 % 
 
 Not more than 10.8% 
Equal to or 
above 20 % but 
less than 30 %: – 
 24 % 
Equal to or 
above 30 % but less than 40 % 39 % 
 26 % 
Equal to or 
above 40 % but 
less than 45 %: 42 % 
 29 % 
Equal to or 
above 45 % but less than 50 % 45 % 
 31 % 
Equal to or 
above 50 % but 
less than 60 % 4 7% 34 % 
Equal to or 
above 60 % but less than 85 %: 53 % 
 38 % 
Moisture, %, 
max.                   
                        60.0% 
                    
KS ISO 5534 
Salt % max.  3% 3% KS ISO 5943 
 
 
Compositional modifications bey ond the minima and maxima specif ied above for milkfat and dry matter 
are not considered to be in compliance with section 4.3.3 of th e General Standard for the Use of Dairy 
Terms (KS CODEX STAN 206-1999). 
 
5 Food additives 
 
Only those additives classes indicated as justified in Tables 2  a n d  3  m a y  b e  u s e d  f o r  t h e  p r o d u c t  
categories specified. Within each additive class, and where per mitted according to the table, only those 
food additives listed below may be used and only within the fun ctions and limit s specified.  
 
 
 
Table 2 — List of food additives 
  
 
                                                                  JUSTIFIED USE  
Additive Mozzarella with low moisture content Mozzarella with high moisture content   
KEBS 2018 — All ri ghts reserved  9functional 
class  
 Cheese 
mass   Surface 
treatment  Cheese 
mass   Surface 
treatment   
C o l o u r s :   X ( a )    –    X ( a )     –    
Bleaching 
agents:  –   –   –    –   
Acidity 
regulators:  X   –   X    –   
Stabilizers:  X   –   X    –   
Thickeners:  X   –   X    –   
Emulsifiers:  –   –   –    –   
A n t i o x i d a n t s :   –    –    –     –    
Preservatives:  X   X   X      
Foaming 
agents:  –   –   –    –   
Anti–caking 
agents:  –    X ( b )    –       
(a) Only to obtain the colour characteristics, 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 technologicall y justified.  
– The use of additives belonging to the class is not technologi cally justified. 
 
 
 
Table 3 — List of food additives (align to codex stan 262:2006)  
  
INS no.   
Name of additive  Maximum level  
 
Preservatives  
200 Sorbic acid 
 
1 000 mg/kg 
singly or in combination as sorbic acid 201 Sodium sorbate 
202 Potassium sorbate 
203 Calcium sorbate 
234 Nisin 12.5 mg/kg 
235 Natamycin (pimaricin) Not exceeding 2 mg/dm 2 and not 
present in a depth of 5 mm 
280 Propionic acid  
 
Limited by GMP 281 Sodium propionate 
282 Calcium propionate 
283 Potassium propionate 
 
Acidity regulators  
170(i) Calcium carbonate Limited by GMP 
260 Acetic acid, glacial Limited by GMP 
261(i) Potassium acetate Limited by GMP 
261(ii) Potassium diacetate Limited by GMP 
262(i) Sodium acetate Limited by GMP 
263 Calcium acetate Limited by GMP 
270 Lactic acid, L-, D- and DL- Limited by GMP 
296 Malic acid, DL- Limited by GMP 
325 Sodium lactate Limited by GMP 
326 Potassium lactate Limited by GMP 
327 Calcium lactate Limited by GMP 
330 Citric acid Limited by GMP KS 2193:2018 
 
                           KEBS 2018 — All ri ghts reserved10338 Phosphoric acid 880 mg/kg as phosphorous 
350(i) Sodium hydrogen DL- Limited by GMP 
350(ii) Sodium malate Limited by GMP 
351(ii) Potassium malate Limited by GMP 
 
352(ii)  
Calcium malate, D, L- Limited by GMP  
KEBS 2018 — All ri ghts reserved  11 
  
INS no.   
Name of additive  Maximum level  
500(i) Sodium carbonate Limited by GMP 
500(ii) Sodium hydrogen Limited by GMP 
500(iii) Sodium sesquicarbonate Limited by GMP 
501(i) Potassium carbonate Limited by GMP 
501(ii) Potassium hydrogen Limited by GMP 
504(i) Magnesium carbonate Limited by GMP 
504(ii) Magnesium 
hydrogen Limited by GMP 
507 Hydrochloric acid Limited by GMP 
575 Glucono-delta-lactone Limited by GMP 
577 Potassium gluconate Limited by GMP 
578 Calcium gluconate Limited by GMP 
 
Stabilizers  
331(i) Sodium dihydrogen citrate Limited by GMP 
332(i) Potassium dihydrogen Limited by GMP 
333 Calcium citrates Limited by GMP 
339(i) Sodium dihydrogen  
 
  
 
 
 
 
  
 
 
 
 
  
 
   
4 400 mg/kg, singly or in combination, expressed as 
phosphorus 339(ii) Disodium hydrogen 
339(iii) Trisodium phosphate 
340(i) Potassium 
dihydrogen 
phosphate
340(ii) Dipotassium 
hydrogen 
340(iii) Tripotassium phosphate 
341(i) Calcium dihydrogen 
341(ii) Calcium hydrogen 
341(iii) Tricalcium phosphate 
342(i) Ammonium 
dihydrogen 
342(ii) Diammonium 
hydrogen phosphate 
343(ii) Magnesium 
hydrogen 
phosphate
343(iii) Trimagnesium phosphate 
450(i) Disodium diphosphate 
450(iii) Tetrasodium diphosphate 
450(v) Tetrapotassium 
450(vi) Dicalcium diphosphate 
451(i) Pentasodium triphosphate 
451(ii) Pentapotassium 
452(i) Sodium polyphosphate 
452(ii) Potassium polyphosphate 
452(iv) Calcium polyphosphate 
452(v) Ammonium polyphosphate KENYA STANDARD                          KS 2193:2018  
   KEBS 2016 — All rights reserved    1 
   
INS no.   
Name of additive  Maximum level  
406 Agar Limited by GMP 
 
407  
Carrageenan Limited by GMP 
407a Processed euchema 
seaweed Limited by GMP 
410 Carob bean gum Limited by GMP 
412 Guar gum Limited by GMP 
413 Tragacanth gum Limited by GMP 
415 Xanthan gum Limited by GMP 
416 Karaya gum Limited by GMP 
417 Tara gum Limited by GMP 
440 Pectins Limited by GMP 
466 Sodium carboxymethyl 
cellulose (Cellulose 
gum)Limited by GMP 
 
Colours  
140 Chlorophylls Limited by GMP 
141(i) Chlorophyll copper  
5 mg/kg 
singly or in combination 141(ii) Chlorophyllin copper 
complex, sodium and 
potassiumsalts  
171  
Titanium dioxide Limited by GMP 
 
Anticaking agents  
460(i) Microcrystalline cellulose 
(Cellulose gel) Limited by GMP 
460(ii) Powdered cellulose Limited by GMP 
551 Silicon dioxide, amorphous  
10 000 mg/kg 
singly or in combination as silicon dioxide 552 Calcium silicate 
553(i) Magnesium silicate, 
 
 
 
 6.          Hygiene  
 
6.1   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 rele vant Kenya standards and regulations. The 
products should comply with any  microbiological criteria establ ished in accordance with KS CAC/GL 21 
 
6.2   The products shall comply with any microbiological criteria es tablished in accordance with Table 2 below. 
 
Table 4 ▬ Microbiological requirements for mozzarella cheese 
S/N Quality Requirements
Cfu/g Test method 
 Total plate count /g max  2 x 104  cfu/g KS  ISO 4833  KS 2193:2018 
 
2     KEBS 2018 — All rights reserved  Listeria monocytogenes 
 max,  Nil per gram KS  ISO 4833 
 Salmonella spp  
 Nil per gram KS ISO 4833 
 Shigella 
 Nil per gram KS ISO 4833 KS 
ISO 21567 
 Clostridium botulinum    Nil per gram KS ISO 4833 
 Staphylococcus aureus 
 Nil per gram KS ISO 4833 
 E.coli  
 Nil per gram KS ISO 4833 
 Faecal coliforms:, max Nil per gram KS  ISO 4832 
 Non-faecal coliforms, max 100 cfu/g KS  ISO 4832 
 Mould, max 100 cfu/g KS ISO 6611 
 Yeast, max 10  cfu/g KS ISO 6611 
 
 
7.1  Contaminants  
 
The products covered by this St andard 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 manufactur e 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.
 
 
 
 
7.1  Heavy metals 
 
The products covered by this stan dard shall comply with the max imum limits in Table 5 
  
 Table 5 — Limits for heavy meta l contaminants for Cottage chee se 
 
 
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 
 
         AOAC972.25 / 
KS ISO 5738 
v).  Zinc (Zn)  AOAC 999.10        KS 2193:2018 
 
   KEBS 2018 — All rights reserved    3 
  
 50 mg/kg 
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 
  
7.2 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 5 below;  
 
Table 5- maximum residue limits for Cottage 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  
 
 
 
 7.3      Mycotoxin residues 
 
Mozzarella cheese shall not have more than have 0.5 µg/kg aflat oxin M1 content when tested according to KS 
ISO 14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese- t hin layer chromatographic method 
 
 
7.4      Antibiotics 
 
Mozzarella cheese shall not have more than 10.0 ppb total antib iotic as (beta lactam) content when tested 
according to AOAC 962.16, Beta-lactam Antibiotics in milk 
 
 
8        Packaging and labelling 
 
8.1           Packaging 
 
Mozzarella cheese shall be pac ked in food grade material that e nsures product safety and integrity. 
 
8.2 Labelling KS 2193:2018 
 
4     KEBS 2018 — All rights reserved  
In addition to the provisions of KS EAS 38 and the General Stan dard for the Use of Dairy Terms (KS CODEX 
STAN 206-1999), the following specific provisions shall apply:  
 
8.2.1 Name of the food 
 
The name mozzarella may be applied in accordance with KS EAS 38 , provided that the product is in conformity 
with this standard.  
 
The use of the name is an option that may be chosen only if the  cheese complies with this standard. Where the 
name is not used for a cheese that complies with this standard,  the naming provisions of the KS 28-1 for cheese 
shall apply. 
 
The designation of mozzarella with high moisture content shall be accompanied by a qualifying term describing 
the true nature of the product. 
 The designation of products in which the fat content is below o r above the reference range but above the 
absolute minimum specified in section 4.3 of this Standard shal l 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), either as part of the name or in a prominent position in the 
same field of vision. Suitable qualifiers are the appropriate c haracterizing terms specified in the General 
Standard for Cheese (KS 28-1) or a nutritional claim in accorda nce with the Guidelines for the Use of Nutritional 
Claims (KS CAC/GL 023-1997)2. 
 
The designation may also be used for cut, sliced, shredded or g rated products made from cheese which cheese 
is in conformity with this standard.  
8.2.2 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 pr oduct undergoes substantial trans formation 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 labelling. 
 
8.2.3 Declaration of milk fat content 
 
The milk fat content shall be declared in a manner found accept able in the country of retail sale, either: 
 
i)  as a percentage by mass,  
 ii)  as a percentage o f fat in dry matter, or  
 
iii)  in grams per serving as quantified in the label, provided  that the number of servings is stated. 
 
8.2.4 Date marking 
        
 i)   Date of manufacture;  
 ii)  Expiry date; and 
 
 iii)    Storage instructio ns and / or conditions.        KS 2193:2018 
 
   KEBS 2018 — All rights reserved    5 
  
8.2.5     Other information 
 
i) Name and address of manufacturer; 
 
ii)  Net weight content;  
iii) Brand name of the product; 
 
iv)        Batch or code number 
 
8.25 Labelling of non-retail containers. 
 
Information specified the General Standard for the Labelling of  Prepackaged Foods (KS EAS 38) and, if 
necessary, storage instructions, shall be given either on the c ontainer 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 produ ct itself. However, lot identification and the name 
and address may be replaced by an identification mark, provided  that such mark is clearly identifiable with the 
accompanying documents. 
 
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 internationally recognized methods. 
 
 
  
 
  
 
  
 
  
 
  
 
  
 
 
 
  
 
  
 
 KS 2193:2018 
 
6     KEBS 2018 — All rights reserved  
 
ANNEX – ADDITIONAL INFORMATION  
The additional information below  does not affect the provisions  in the preceding sections  which are those that 
are essential to the product i dentity, the use of the name of t he food and the safety of the food.  
 
Mozzarella with high moisture content  
 
1. Method of manufacture  
 
1.1 The principal starter culture micro-organisms are Streptococcus thermophilus and/or Lactococcus spp.  
 
1.2 Products made from buffalo’s milk shall be salted in cold b rine.