© KEBS 20 18 — All rights reserved     1  
KENYA STANDARD      DKS 28 -5:2018 
ICS 67.100.30  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Cheese — Specification  
 
Part 5:  
 
Cottage  
 
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 20 18         Third  Edition 20 18 
 
 
 
 
 
 DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  2  
 
 
 
 
TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on th e 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 published 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, copyr ight 
subsists in all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Burea u 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 . DKS 28 -5: 20 18 
 
© KEBS 20 18 — All rights reserved           3 
  
 
 
 
 
 
 
 
 
 
 
 
 
KENYA STANDARD        KS 28 -5: 20 18 
ICS 67.100.30  
 
 
 
 
 
 
 
 
 
 
 
 
 
Cheese — Specification  
 
Part 5:  
 
Cottage  
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254  0 20) 605490, 602350, Fax: (+254 020)  604031  
E-Mail: info@kebs.org,  Web:http://www.kebs.org   
 
 DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  4 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  
 
This Kenya Standard was prepared by the Milk and Milk Products  Technical Committee under th e guidance 
of the Standards 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 prote in/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 oth er 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 cheese 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).  
 
There are various  types  of cheese  that are produced and marketed worldwide. This Part 5 of this Kenya 
Standard specifies  the requirements for the type of hard cheese being marketed in Kenya as cottage  cheese.  
 
In the preparation of this standard useful information was derived from members of the technical committee, 
Codex standard  for Cottage cheese  (CODEX STAN 2 73-1968 ) and local manufacturers  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DKS 28 -5: 20 18 
 
© KEBS 20 18 — All rights reserved           5 
  
 
 
 
 
 
 
 
 
 
 
KENYA STAND ARD                          
DKS 28 -5: 201 8 
 
 
Cheese — Specification  
 
Part 5:  
 
Cottage cheese  
 
1 Scope  
 
The Kenya  Standard prescribes the requirements for cottage  cheese for direct human co nsumption or for 
further processing . 
 
2 Normative references  
 
The following referenced documents are indispensable for the application of this Kenya  Standard . For dated 
references, only the edition cited applies. For undated references, 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 Unripened Cheeses Including Fresh Cheeses  
 
KS EAS 69, Pasteurized milk - Specification  
 
KS 35, c reams 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 product s  Determination of fat content  Gravimetric 
method (Reference 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 content -- Spectrometric method (Reference 
method)  DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  6  
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 presumptive escherichia coli - Part 2: Colony -
count technique at 44 °C using membrane  
 
KS ISO 6579:2002 Micro biology of food and animal feeding stuffs - Horizontal method for the detection of 
Salmonella spp  
 
KS ISO 11866 -2, Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -count 
technique at 44 °C using membrane  
KS ISO/TS 11869:2 012; Fermented milks -- Determination of titratable acidity -- Potentiometric method  
 
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  
 
KS ISO 16649 -1:2001 ; Microbiology of food and animal feeding stuffs -- Horizontal method for the 
enumeration of beta -glucu ronidase -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 -- Horizontal method for the enumeration of 
microorganisms -- Part 1: Colony count at 30 degrees C by the pour plate technique  
 
KS ISO 5738:2004 (IDF 76:2004) ; Milk and milk products -- Determination 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 stuffs -- 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 an d milk products -- Determination 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 Spectropho tometry 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  
 
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  
 
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© KEBS 20 18 — All rights reserved           7 
  
 
3 Product Description  
 
Cottage Cheese is a soft, rindless, unripened cheese in conformity with the General Standard for Cheese 
(KS 28 -1)) and the Standard for Unripened Cheese Including F resh Cheese ( KS 2787 ). The body has a near 
white colour and a granular texture consisting of discrete individual soft curd granules of relatively uniform 
size, from approximately 3 –12 mm depending on whether small or large type of curd is desired, and poss ibly 
covered with a creamy mixture.  
 
 
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  
 
a) Starter cultures of harmless lactic acid and/ o r flavour producing bacteria and cultures of other 
harmless micro -organisms;  
b) Rennet or other safe and suitable coagulating enzymes;  
c) Gelatin and starches: These substances can be used in the same function as stabilizers, provided 
they are added only in am ounts functionally necessary as governed by Good Manufacturing Practice 
taking into account any use of the stabilizers/thickeners listed in section 4;  
d) Sodium chloride and potassium chloride as a salt substitute; complying with KS CODEX STAN 150  
e) Calcium ch loride 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  
f) Potable water; complying with KS EAS 12  
g) Safe and suitable processing aids.  
 
 
 
4.3  
 
Table 1 ▬ Compo sitional requirements for C ottage  cheeses  
 
 
 
Milk constituent:  Minimum content  
(m/m):  Maximum content 
(m/m):  Reference 
level(m/m):  METHOD OF 
TEST  
Milkfat in dry 
matter  0% Not restricted  4–5%  
     
Fat free dry matter:  18%  Restricted by the MFFB   
Salt %, max  - 3%  
 
Compositional modifications beyond the minimum and maximum specified above for fat free dry matter are 
not considered to be in compliance with KS 28-1. 
 
 
 
 
5 FOOD ADDITIVES  
 DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  8 Only those additives classes indicated as justified 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 food additives 
listed below may be used and only within the functions and limits specified . 
.  
                    
Table 2  
 
 Justified use:  
Additive functional class:  Cheese mass a Surface/rind treatment  
Colours:    
Bleaching agents:    
Acids:  X  
Acidity regulators:  X  
Stabilizers:  Xa  
Thickeners:    
Emulsifiers:    
Antioxidants:    
Preservati ves:  X  
Foaming agents:    
Anti-caking agents:    
 
a Cheese mass includes creaming mixture  
 
b Stabilizers including modified starches may be used in compliance with the definition of milk 
products and only to the extent they are functionally nece ssary, taking into account any use of 
gelatine and starches as provided for in 4.2.  
 
 
X The use of additives belonging to the cla ss is technologically justified.  
 
NOTE the dash  Means t he use of additives belonging to the class is not technologically 
justified . 
 
 
 
 
 
 
 
Table 3 
 
 
INS No.  Name of a dditive  Maximum l evel  
Preservatives  
200  Sorbic acid  1000 mg/kg singly or in combination  as 
sorbic acid  201  Sodium sorbate  
202  Potassium sorbate  
203  Calcium sorbate  
234  Nisin  12.5 mg/kg  
280  Propionic acid  Limited by GMP  
281  Sodium propionate  
282  Calcium propionate  
283  Potassium propionate  
 Natamycin   
Acidity regulators  
170(i)  Calcium carbonate  Limited by GMP  
261(i)  Potassium acetate  Limited by GMP  DKS 28 -5: 20 18 
 
© KEBS 20 18 — All rights reserved           9 
 INS No.  Name of a dditive  Maximum l evel  
261(ii)  Potassi um diacetate  Limited by GMP  
262(i)  Sodium acetate  Limited by GMP  
263  Calcium acetate  Limited by GMP  
325  Sodium lactate  Limited by GMP  
326  Potassium lactate  Limited by GMP  
327  Calcium lactate  Limited by GMP  
350(i)  Sodium hydrogen mal ate  Limited by GMP  
350(ii)  Sodium malate  Limited by GMP  
351(i)  Potassium hydrogen malate  Limited by GMP  
351(ii)  Potassium malate  Limited by GMP  
352(ii)  Calcium malate  Limited by GMP  
500(i)  Sodium carbonate  Limited by GMP  
500(ii)  Sodium hydrogen carbonate  Limited by GMP  
500(iii)  Sodium sesquicarbonate  Limited by GMP  
501(i)  Potassium carbonate  Limited by GMP  
501(ii)  Potassium hydrogen carbonate  Limited by GMP  
504(i)  Magnesium carbonate  Limited by GMP  
504(ii)  Magnesi um hydrogen carbonate  Limited by GMP  
575  Glucono -delta -lactone  Limited by GMP  
577  Potassium gluconate  Limited by GMP  
578  Calcium gluconate  Limited by GMP  
Acids  
260  Acetic acid  Limited by GMP  
270  Lactic acid (L -, D- and DL -)  Limited b y GMP  
296  Malic acid (DL -)  Limited by GMP  
330  Citric acid  Limited by GMP  
338  Orthophosphoric acid  880 mg/kg as phosphorus  
507  Hydrochloric acid  Limited by GMP  
Stabilizers  
331(i)  Sodium dihydrogen citrate  Limited by GMP  
332(i)  Potas sium dihydrogen citrate  Limited by GMP  
333  Calcium citrates  Limited by GMP  
339(i)  Monosodium orthophosphate  1300 mg/kg, singly or in combination,  
expressed as phosphorus  
339(ii)  Disodium orthophosphate  
339(iii)  Trisodium orthophosphate  
340(i)  Monopotassium orthophosphate  
340(ii)  Dipotassium orthophosphate  
340(iii)  Tripotassium orthophosphate  
341(i)  Monocalcium orthophosphate  
341(ii)  Dicalcium orthophosphate  
341(iii)  Tricalcium orthophosphate  
342(i)  Monoammonium or thophosphate  
342(ii)  Diammonium orthophosphate  
343(ii)  Dimagnesium orthophosphate  
343(iii)  Trimagnesium orthophosphate  DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  10 INS No.  Name of a dditive  Maximum l evel  
450(i)  Disodium diphosphate  
450(iii)  Tetrasodium diphosphate  
450(v)  Tetrapotassium diphosphate  
450(vi)  Dicalc ium diphosphate  
451(i)  Pentasodium triphosphate  
451(ii)  Pentapotassium triphosphate  
452(i)  Sodium polyphosphate  
452(ii)  Potassium polyphosphate  
452(iv)  Calcium polyphosphate  
452(v)  Ammonium polyphosphate  
400  Alginic acid  Limite d by GMP  
401  Sodium alginate  Limited by GMP  
402  Potassium alginate  Limited by GMP  
403  Ammonium alginate  Limited by GMP  
404  Calcium alginate  Limited by GMP  
405  Propylene glycol alginate  5000 mg/kg  
406  Agar  Limited by GMP  
407  Carra geenan and its Na, K, NH4, Ca 
and Mg salts (includes Furcelleran)  Limited by GMP  
407a  Processed Euchema seaweed PES  Limited by GMP  
410  Carob bean gum  Limited by GMP  
412  Guar gum  Limited by GMP  
413  Tragacanth gum  Limited by GMP  
415  Xanth an 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  Limited by GMP  
Stabilizers ( modified starches)  
1400  Dextrins, roasted Starch  Limited by GMP   
1401  Acid-treated Starch  Limited by GMP  
1402  Alkaline -treated starch  Limited by GMP  
1403  Bleached starch  Limited by GMP  
1404  Oxidized starch  Limited by GMP  
1405  Starches, enzyme -treated  Limited by GMP  
1410  Monostarch phosphate  Limited by GMP  
1412  Distarch phosphate  Limited by GMP  
1413  Phosphated distarch phosphate  Limited by GMP  
1414  Acetylated distarch phosphate  Limited by GMP  
1420  Starch Acetate  Limited by GMP  
1422  Acetylated distarch adipate  Limited by GMP  
1440  Hydroxypropyl starch  Limited by GMP  
1442  Hydroxypropyl distarch phosphate  Limited by GMP  
 
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© KEBS 20 18 — All rights reserved           11 
  
6.          Hygiene  
 
6.1   It is recommended that the products covered by the provisions of this standard be prepared and 
handled in accordance with th e 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 criteria e stablished in accordance with Table 4 
below.  
 
 Table 4 ▬ Microbiological requirements for cottage  cheese  
S/N Quality  Requirements  
Cfu/g  Test method  
 Total viable  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  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 Standard shall comply with the Maximum Levels for c ontaminants 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 f or 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 5  
  
 Table 5 — Limits for heavy metal contaminants for Cottage  cheese  
 
 
SL No   
Heavy metal   
MRL  
              (Max.)   
Test method  
i).  Arsenic (AS)  
                0.1 mg/kg  
  AOAC 942.17  DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  12 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 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  
 
Cottage 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  
 
Cottage  cheese shall not have more than 10.0 ppb total antibiotic as (beta lactam) conten t when tested 
according to AOAC 962.16, Beta -lactam Antibiotics in milk  
 
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© KEBS 20 18 — All rights reserved           13 
 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 Cottage Cheese may be applied in accordance with KS EAS 38, prov ided that the product is in 
conformity with this Standard. Where customary in the country of retail sale, alternative spelling may be 
used. The name may be translated into other languages so that the consumer in the country of retail sale will 
not be misle ad  
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 KS 28 -1 apply.  
 
The designation of products in which  the fat content is below or above the reference range specified in 
section 3.3 of this Standard shall be accompanied by an appropriate qualification describing the modification 
made or the fat content (expressed as fat in dry matter or as percentage by ma ss 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 include nutritional claims in accordance with the Guideline for the Use of Nutritional Claim s 
(KS CAC/GL 23). In addition the appropriate characterizing terms describing the nature or style of the 
product may accompany the name of the food. Such terms include ―dry curd‖ or ―creamed‖  
 
8.2.2   Country of origin  
 
The country of origin (which means th e 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 shall be considered to be the count ry 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 acceptable in the country of retail sale, either (i) as 
a percentage by mass, (ii) as a percentage of fat in dry ma tter, or (iii) in grams per serving as quantified in 
the label, provided that the number of servings is stated.  
 
 
8.2.4  Labelling of non -retail containers  
 
Information specified in Clause 8.2 of this Standard and provisions of KS EAS 38 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 of the manufacturer or packer shall appear on the container, and 
in the absence of such a cont ainer, on the product 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.  
 
8.2.5  Date marking:  
                                                      
3) For instance, repackaging, cutting, slicing, shredding and grating are not regarded as substantial transformation.  
 DKS 28 -5:2018 
 
                 © KEBS 20 18 — All rights reserved  14  
      i)  Date of manufact ure 
 
       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   Storage conditions  
 
 
8.2.9   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 test may be performed as per the methods given in the latest AOAC/ Codex/ 
ISO and other internationally recognized methods  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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© KEBS 20 18 — All rights reserved           15