KENYA STANDARD                    DKS 35: 2018  
                                  ICS 67.100.10  
 
  
 
 
 
 
 
 
 Dairy Cream and Prepared Creams - 
Specification  
 
 
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KEBS 201 8                                                                                                                     Second  Edition 201 8 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
 CONFIRMED  
2016       
    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 Ins titute (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  
 
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© Kenya Bureau of Standards , 2018  
 
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      3 
   
 
 
 
      
    KENYA STANDARD                                   DKS 35: 2018  
ICS 67.100.10  
      
 
 
 
 
 
 
 
 
 
 
 Dairy Cream and Prepared Creams - 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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:htt p://www.kebs.org   
 
Coast Region     Lake Region          North Rift 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) 2 10553, 210555  
Fax: (+254  041) 229448   Fax: (+254 057) 21814  
 
 
 
 
 
 
 CONFIRMED  
2016    
      5 
   
 
 
FOREWORD  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance 
of the Standards Projects Committee, and it is in accordance with the pro cedures of the Kenya Bureau of 
Standards  
 
 Cream is the fluid  milk product comparatively rich in fat, in the form of an emulsion of fat -in-skimmed milk, 
obtained by physical separation from milk.  
 
This standard stipulates the compositional, quality, hygien e, contamin ants and labelling requirements of 
cream and prepared creams  
 
During the preparation of this standard, reference was made to the following documents:  
 
    Codex Standard 288 -1976,  Standard for Cream and Prepared Creams    
     
Acknowledgement is hereby made for the assistance received from these sources.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
      
     
 
 
 
KENYA STANDARD  
 
Dairy Cream and Prepared Creams - Specification  
  
 
 
1. SCOPE  
 
This Kenya Standard prescribes the requirements  and methods of samp ling and test  for dairy creams  and 
prepared creams for direct  consumption or further processing as defined in Section 3 of this Standard.   
 
2.        NORMATIVE REFERENCES  
 
KS 1552, Code of practice for milk and milk products  
 
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 CODEX STAN 192, Codex general standard for food additives  
 
KS ISO 6611, Milk and milk products  Enum eration of colony forming units of yeasts and/or moulds  
Colony -count technique at 25 degrees C  
 
KS ISO 14501 ; Milk and milk powder - Determination of aflatoxin M content - Clean -up by immunoaffinity 
chromatography and determination b y high -performance liquid chromatography  
 
KS ISO 1740 ; Milkfat products and butter -- Determination of fat acidity (Reference method)  
 
ISO 19660 ; Cream -- Determination of fat content -- Acido -butyrometric method  
 
KS ISO 2450:2008 ; Cream -- Determination of fat content -- Gravimetric method (Reference method  
 
KS ISO/TS 22113  ; Milk and milk pro ducts -- Determination of the titratable acidity of milk fat  
 
ISO/TS 6733 ; Milk and milk products -- Determination of lead content -- Graphite furn ace atomic absorption 
spectrometric method  
 
KS ISO/TS 9941; Milk and canned evaporated milk -- Determination of tin content -- Spectrometric method  
 
ISO 5738; Milk and milk products -- Determination of copper content -- Photometric method (Reference 
metho d 
 
ISO 6732; Milk and milk products -- Determination of iron content -- Spectrometric method (Reference 
method)  
 
AOAC 942.17, Arsenic in foods Molybdenum blue method  
 
AOAC 999.10, Lead, Cadmium,Copper, Iron, and Zinc in foods, Atomic Absorption Spectrophot ometry 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  
 
 
   
      7 
   
 
3. PRO DUCT DESCRIPTION  
  
3.1 Cream  is the fluid1 milk product comparatively rich in fat, in the form of an emulsion of fat -in-
skimmed milk, obtained by physical separation from milk.  
 
3.1.1  Half and Half Cream  is a mix of hallf whole  milk and half cream, typic ally used as a cream in coffee . 
It is a lso known as table or coffee cream .  
 
3.1.2  Single Cream  isCream with a low fat -content, which does not thicken when beaten.  It is a lso known 
as light cream   
 
3.1.5  Double Cream  it is a little thicker than whipping cr eam and richer in fat .  
 
 
3.1.6 Clotted Cream  Also known as Devonshire or Devon Cream. It is a thick, rich, yellowish cream with a  
scalded or cooked flavor that is made by heating unpasteurized milk until a thick layer of cream sit on top. 
The milk is cool ed and the layer of cream is skimmed off.   
 
3.2 Reconstituted cream  is cream obtained by reconstituting milk products with or without the addition 
of potable water and with the same end product characteristics as the product described in Section 3.1.  
 
3.3 Recombined cream  is cream obtained by recombining milk products with or without the addition of  
potable water and with the same end product characteristics as th e product described in Section 3.1.  
 
3.4 Prepared creams  are the milk products obtained by su bjecting cream, reconstituted cream and/or 
recombined cream to suitable treatments and processes to obtain the characteristic properties as specified 
below.  
3.5 Pre-packaged  liquid cream is the fluid1 milk product obtained by preparing and packaging cream , 
reconstituted cream and/or recombined cream for direct consumption and/or for direct use as such.  
 
3.6 Whipping cream  is the fluid1 cream, reconstituted cream and/or recombined cream that is intended 
for whipping. When cream is intended for use by the f inal consumer the cream should have been prepared in 
a way that facilitates the whipping process.  
 
3.7 Cream packed under pressure  is the fluid1 cream, reconstituted cream and/or recombined cream 
that is packed with a propellant gas in a pressure -propulsi on container and which becomes Whipped Cream 
when removed from that container.  
 
3.8 Whipped cream  is the fluid1 cream, reconstituted cream and/or recombined cream into which air or 
inert gas has been incorporated without reversing the fat -in-skimmed milk emulsion.  
 
3.9 Fermented/ Sour cream  is the milk product obtained by fermentation of cream, reconstituted cream 
or recombined cream, by the action of suitable micro -organisms, that results in reduction of pH with or without 
coagulation. Where the content of (a) specific micro -organism(s) is(are) indicated, directly or indirectly, in the 
labelling or otherwise indicated by content claims in connection with sale, these shall be present, viable, 
active and abundant in the product to the date of minimum durabi lity. If the product is heat -treated after 
fermentation the requirement for viable micro -organisms does not apply.  
      
    3.10 Acidified cream  is the milk product obtained by acidifying cream, reconstituted cream and/or 
recombined cream by the action of acids a nd/or acidity regulators to achieve a reduction of pH with or without 
coagulation  
 
4. ESSENTIAL COMPOSITION AND QUALITY FACTORS   
 
3.1 RAW MATERIALS   
 
All creams and prepared creams:  
Milk, which may have been subjected to mechanical and physical treatments  prior to cream processing   
Additionally, for creams made by reconstitution or recombination:  
Butter, milk fat products, milk powders, cream powders, and potable water  
Additionally, for prepared creams described in Section 3.4.2 through to Section 3.4.6:  
The product that remains after the removal of milk fat by churning milk and cream to manufacture butter and 
milk fat products (often referred to as buttermilk) and that may have been concentrated and/or dried.  
 
4.2 Permitted ingredients  
Only those ingr edients listed below may be used for the purposes and product categories specified, and only 
within the limitations specified.  
For use in products only for which stabilizers and/or thickeners are justified (see table in Section 4):  
– Products derived exc lusively from milk or whey and containing 35% (m/m) or more of milk protein of any 
type (including casein and whey protein products and concentrates and any combinations thereof) and milk 
powders: These products can be used in the same function as thickene rs and stabilizers, provided they are 
added only in amounts functionally necessary not exceeding 20 g/kg, taking into account any use of the 
stabilizers and thickeners listed in Section 4.  
– Gelatine and starch: These substances can be used in the same fu nction as stabilizers, provided they are 
added only in amounts functionally necessary as governed by Good Manufacturing Practice taking into 
account any use of the stabilizers/thickeners listed in section 4.  
Additionally, for use in fermented cream, only:   
– Starter cultures of harmless micro -organisms including those specified in Section 2 of the Standard for 
Fermented Milks (CODEX STAN 243 -2003).  
Additionally, for use in fermented cream and acidified cream, only:  
– Rennet and other safe and suitable co agulating enzymes to improve texture without achieving enzymatic 
coagulation.  
– Sodium chloride  or potassium chloride  
 
4.3 Composition   
 
Cream  or prepared creams  shall comply with the milk fat contents in Table 1. 
 
 
 
 
 
 
 
 
 
 
 
 
   
      9 
  Table 1 : Compositional  Requi rements  for Creams  
 
 
S/N Characteristic   
Half and 
Half/ table / 
coffee /cook
ing cream     
  
Single / 
/light cream  
 Double 
cream  
 Whipping 
cream  Clotted 
Cream  TEST 
METHOD  
i.  Free fatty acid, 
as lactic  acid (%) 
m/m, max.  -0.06 – 0.10 
% -0.06 – 0.10 
% -0.06 – 
0.10 % 0.06 – 0.10 
%- 0.06 – 
0.10 % - KS ISO 1740  
ii.  Milk fat % (m/m), 
min. 10-18% 18-30%  48%-60% 30-38% 55-60% KS ISO 2450 / 
KS ISO 19660  
iii.  pH 6.60 – 6.70 6.60 – 6.70 6.60 – 6.70 6.60 – 6.70 6.60 – 
6.70 KS ISO/TS 
22113   
 
iv.  Total solids 
content, % (m/m)  - - - - - KS ISO 6731  
 
 
Compositional modification bel ow the minimum specified above for milk fat is not considered to be in compliance with the 
Section 4.3.3 of the General Standard for the Use of Dairy Terms (CODEX STAN 206 -1999).  
 
 
5. FOOD ADDITIVES  
 
Only those additives classes indicated in the table below may be used for the product categories specified. 
Within each additive class, and where permitted according to the table, only those additives listed below 
may be used and only within the limi ts specified 
 
Stabilizers and thickeners, including modified starches may be used singly or in combination, in compliance 
with the definitions for milk products and only to the extent that they are functionally necessary, taking into 
account any use of gelatine and starch as provided for in Section 4.2. 
 
  
Additive 
functional class Product category  
Stabilizers(
a)  
Acidity 
regulators(a)  Thickeners(
a) and 
emulsifiers(a)  
Packing 
gases and 
propellant
s  
Prepackaged  liquid cream  
(2.4.1):   
X  
X  
X  
– 
 
Whipping cream  (2.4.2):   
X  
X  
X  
– 
 
Cream  packed  under  
pressure (2.4.3):   
X  
X  
X  
X 
 
Whipped  cream  (2.4.4):   
X  
X  
X  
X 
 
Ferm ented cream  (2.4.5):   
X  
X  
X  
– 
 
Acidified cream  (2.4.6):   
X  
X  
X  
– 
 
 
 
 
 
(a) These additives may be used when needed to ensure product stability and integrity of the 
emulsion, taking into consideration the fat content and durability of the product. With regard to 
the durability, special consideration should be given to the level of heat treatment applied 
since some minimally pasteurized products do not require the use of certain additives. 
X The use of additives belonging to the class is technologically justified. 
– The use of additives belonging to the class is not technologically justified. 
 
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Numbering  Style:  i, ii, iii, … + Start at: 1 +
Alignment:  Right + Aligned  at:  0.25" + Indent
at:  0.5"     
    INS 
No.  Name of additive  Maximum level   
Acidity regulators  
270 Lactic acid, L-, D- and DL- GMP  
325 Sodium lactate  GMP  
326 Potassium Lactate  GMP  
327 Calcium lactate  GMP  
330 Citric acid GMP  
333 Calcium citrates  GMP  
500(i) Sodium carbonate GMP  
500(i i) Sodium hydrog en carbonate GMP  
500(i ii) Sodium sesquicarbonate GMP  
501(i) Potass ium carbonate GMP  
501(i i) Potass ium hydrogen carbonate GMP   
Stabilizers  and thickeners  
170(i) Calcium carbonate GMP  
331(i) Sodium dihydrogen citrate GMP  
331(i ii) Trisodium citrate GMP   
332(i) Potass ium dihydrogen citrate GMP   
332(i i) Tripotass ium citrate GMP  
516 Calcium sulphate GMP  
339(i) Monosod ium dihydrog en 
phosphate  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
1 100 mg/kg  expressed  as phosphorus 339(i i) Disodium hydrogen phosphate 
339(i ii) Trisodium phosphate 
340(i) Potass ium dihydrogen phophate 
340(i i) Dipotass ium hydrogen phosphate 
340(i ii) Tripotass ium phosphate 
341(i) Calcium dihydrogen phophate 
341(i i) Calcium hydrog en phosphate 
341(i ii) Tricalcium phosphate 
450(i) Disodium diphosphate 
450(i i) Trisodium diphosphate 
450(i ii) Tetraso dium diphosphate 
450(v)  Tetrapotass ium diphosphate 
450(v i) Calcium diphosphate 
450(v ii) Calcium dihydrogen diphosphate 
451(i) Pentasod ium triphosphate 
451(i i) Pentapotass ium triphosphate 
452(i) Sodium polyphosphate 
452(i i) Potass ium polyphosphate 
452(i ii) Sodium calcium polyphosphate 
452(iv) Calcium polyphosphate 
452(v)  Amm onium polyphosphate 
400 Alginic acid GMP  
401 Sodium alginate GMP    
    
  11 
   
 
 
 
 
 
402 Potass ium alginate GMP  
403 Amm onium alginate GMP  
404 Calcium alginate GMP 
405 Propy lene glycol alginate 5 000 mg/kg  
406 Agar  GMP  
407 Carrage enan GMP  
407a  Processed  euchema  seaw eed 
(PES)  GMP  
410 Carob  bean gum GMP  
412 Guar gum GMP  
414 Gum arab ic (Acac ia gum) GMP  
415 Xanthan gum GMP  
418 Gellan gum GMP   
440  
Pectins  
GMP 
460(i) Microcrystall ine cellulose 
(Cellulose gel) GMP  
460(i i) Powdered  cellulose GMP  
461 Methyl  cellulose GMP  
463 Hydr oxypropyl  cellulose GMP  
464 Hydr oxypropyl  methyl cellulose GMP  
465 Methyl  ethyl cellulose GMP  
466 Sodium carboxymethyl cellulose 
(Cellulose gum)  GMP  
472e  Diacety ltartaric and fatty acid 
esters  of glycerol  5 000 mg/kg  
508 Potass ium chloride GMP  
509 Calcium chloride GMP  
1410  Monostar ch phosphate GMP  
1412  Distarch  phosphate GMP  
1413  Phosphated distarch phosphate GMP  
1414  Acety lated distarch  phosphate GMP  
1420  Starch acetate  GMP  
1422  Acety lated distarch  adipate GMP  
1440  Hydr oxypropyl  starch GMP  
1442  Hydr oxypropyl  distarch  
phosphate GMP  
1450  Starch sodium octenyl succinate GMP  
Emulsifiers  
322(i) Lecithin GMP  
432 Polyixyethylene (20) sorbitan 
monolaurate  
 
 
 
1 000 mg/kg  433 Polyixyethylene (20) sorbitan 
monooleate 434 Polyixyethylene (20) sorbitan 
monopalmitate 435 Polyixyethylene (20) sorbitan 
monostearate 436 Polyixyethylene (20) sorbitan 
tristearate  471 Mono - and diglycerides of fatty 
acids GMP  
472a  Acetic and fatty ac id esters  of 
glycerol  GMP  
472b  Lactic and fatty ac id esters  of 
glycerol  GMP  
472c  Citric and fatty acid esters  of 
glycerol  GMP  
473 Sucrose esters  of fatty acids 5 000 mg/kg  
475 Polyglycerol esters  of fatty acids 6 000 mg/kg  
491 Sorb itan monostearate  5 000 mg/kg       
     
 
 
 
 
 
492 Sorb itan tristearate   
493 Sorb itan monolaurate 
494 Sorb itan monooleate 
495 Sorb itan monopalmitate 
 
Packing  gases  
290 Carb on dioxide GMP  
941 Nitrogen  GMP  
Propellant  
942 Nitrous oxide GMP  
 
 
 
6. HYGIENE  
 
6.1 It is recommended that the products covered by the provisions of this standa rd be prepared and handled in 
accordance with the appropriate sections of the General Principles of Food Hygiene (CAC /RCP 1-1969), the Code of 
Hygienic Practice for Milk and Milk Products (KS 1552 ) and other relevant Codex texts such as Code s of Hygienic 
Practice and Codes of Practice. The products should comply with any microbiological criteria established in accordance 
with the Principles for the Establishment and Application of Microbiological Criteria for Food s (KS CAC /GL 21-1997 ). 
. 
 
6.2   The products shall comply with any microbiological criteria established in accordance with Table 4 
below.  
 
 Table 4 ▬ Microbi ological requirements for c reams  
S/N Quality  Requirements  
Cfu/g  Test method  
 Total plate count /g max  2 x 104  cfu/g  KS  ISO 4833  
 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  10 cfu/g  KS  ISO 4832  
 Mould, max  100 c fu/g KS ISO 6611  
 Yeast, max  100 cfu/g  KS ISO 6611  
 
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 F ood 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.    
      
13 
   
 
 
7.1  Heavy metals  
 
The products covered by this standard shall comply with the maximum limits in Table  5 
  
 Table 5 — Limits for heavy metal contaminants for Cream s 
 
 
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)  
 
  
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  
  
 
7.2 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 Cream s  
 
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  
 
 
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Numbering  Style:  i, ii, iii, … + Start at: 1 +
Alignment:  Right + Aligned  at:  0.25"  + Indent
at:  0.5"
Formatted:  Numbered  + Level:  1 +
Numbering  Style:  i, ii, iii, … + Start at: 1 +
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at:  0.5"
Formatted:  Numbered  + Level:  1 +
Numbering  Style:  i, ii, iii, … + Start at: 1 +
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at:  0.5"
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Numbering  Style:  i, ii, iii, … + Start at: 1 +
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at:  0.5"
Formatted:  Numbered  + Level:  1 +
Numbering  Style:  i, ii, iii, … + Start at: 1 +
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at:  0.5"
Formatted:  Numbered  + Level:  1 +
Numbering  Style:  i, ii, iii, … + Start at: 1 +
Alignment:  Right + Aligned  at:  0.25"  + Indent
at:  0.5"
Formatted:  Numbered  + Level:  1 +
Numbering  Style:  i, ii, iii, … + Start at: 1 +
Alignment:  Right + Aligned  at:  0.25"  + Indent
at:  0.5"     
     7.3      Mycotoxin residues  
 
Creams 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 chrom atographic method  
 
 
7.4      Antibiotics  
 
Cream s shall not have more than 10.0 ppb total antibiotic as (beta lactam) content when tested according 
to AOAC 962.16, Beta -lactam Antibiotics in milk  
 
 
8        PACKAGING AND LABELLING  
 
 
8.1           Packaging  
 
The product 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 shall apply:  
 
8.2.1 Name  of the food 
 
The name of the food shall be as specified in section 3 of this Standa rd, as appropriate and taking 
into account section 7.1.3. Howev er, ―prepackaged liquid cream‖ may be  designated as ―cream‖ 
and ‖cream packed under pressure‖ may be designated by another descriptive term that refers to its 
nature or intended use or as ―Whipped Cream‖. The term ―prepared cream‖ should not apply as a 
designation. 
 
The products covered by this Standard may alternatively be designated with other names specified in 
the national legislation of the country in which the product is manufactured and/or sold or with a name 
existing by common usage, provided that such designations do not create an erroneous impression in 
the country of retail sale regarding the character and identity of the food. 
 
In addition, labelling statements, such as product designation of fermented creams and content claims, 
may include reference to the terms ‖Acidoph ilus‖, ―Kefir‖, and ―Kumys‖, as appropriate, provided that 
the product has been fermented by the correspond ing specific starter culture(s) specified in section 3.1 
of the Standard for Fermented Milks (KS 941) ), and provided that the product complies with those 
compositional microbiological criteria that are applicable to the correspond ing fermented milk as 
specified in section 4.3 of that Standa rd. 
 
 
 
 
 
7.1.2       The designation shall be accompanied by an indication of the fat content that is acceptable in the 
country of retail sale, either as a numerical value or by a suitable qualifying term, either as part of 
the name or in a prominent position in the same field of vision. Nutrition claims, when used, shall 
be in accordance with the Guidelines for Use of Nutrition Claims (CAC /GL23-1997). For this 
purpose only, the level of 30% milk  fat constitutes the reference. 
 
7.1.3     Creams  which  have  been  m anufactured  by  the  recombination  or  reconstitution  of  dairy  
ingredients  as specified in Sections 3.2 and 3.3 shall be labelled as ―Recombined cream‖ 
or ―Reconstituted cream‖ or another truthful qualifying term if the consumer would be misled by 
the absence of such labelling. 
 
7.1.4     An appropriate description of the heat treatment should be given, either as part of the name or in 
a prominent position in the same field of vision, if the consumer would be misled by the absence 
of such labelling. 
 
When reference is made in the labelling to the type of heat treatment(s) applied, the definitions 
established by the Codex Alimentarius Commission shall apply. 
. 
 
8.2.2 Declaration of milk fat content  
 
The milk fat content shall be declared in a manner acceptable in the country of sale to the final consumer, 
either as (i) a percentage of mass or volume, (ii) in grams per serving as qualified in the label , provided that 
the number of servings is stated.  
 
Where the fat content of the product is indicated by a numerical value in accordance with Section 7.1.2, such 
indication may constitute the fat declaration, provided that the indication includes any additi onal information 
as required above.  
 
 
 
8.2.3  Country of origin  
 
The country of origin (which means the country of manufacture, not the country in which the name 
originated) shall be declared. When the product undergoes substantial transformation 3) in a se cond country, 
the country in which the transformation is performed shall be considered to be the country of origin for the 
purpose of labelling.  
 
 
 
8.2.4 Labelling of non -retail containers  
 
Information required in Section 7 of this Standa rd and Sections 4.1 to 4.8 of the General Standard for the 
Labelling of Prepackaged Foods (CODE X STAN 1-1985 ), and, if necessary, storage instructions, shall 
be given either  on the container  or  in accompanying documents,  except that the name of the 
product, lot identification,  and the name and address  of  the  manufacturer  or packer shall appea r on 
the container. However, lot identification and the name and address of the manufacturer or packer may be 
replaced by an identification mark provided that such a m ark is clearly identifiable with the accompanying 
documents. 
 
8.2.5  Date marking:  
 
      i)  Date of manufacture  
                                                      
 DKS 35: 2018   ©KEBS  
2    
       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  
 
The products covered by the provisions of this standard shall be tested using appropriate standard methods 
declared in this standard. Other tes t may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and other internationally recognized methods  
 Formatted:  Outline  numbered  + Level:  3 +
Numbering  Style:  1, 2, 3, … + Start at: 8 +
Alignment:  Left + Aligned  at:  0" + Indent  at: 
0.5"