KENYA STANDARD                   DKS 2682 : 2016 
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Camembert Cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 16          First Edition  2016 DKS 2682 : 2016  
 
                             KEBS 20 16 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Kenya Dairy Board  
Ministry of Health — Public Health Department  
Ministry of Agriculture, Livestock and Fisheries — State Department of Livestock  
Ministry of Agriculture, Livestock and Fisheries — Department of Veterinary Servi ces 
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s Department  
National Public Health Labs  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
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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Standards , are welcome . 
 
 
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 20 10 
 
Copyright . Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 12 of 2001  of the Laws of Kenya, copyright subs ists in 
all Kenya Standards and except as provided under Section 26 of this Act, no Kenya Standard produced by Kenya Bureau of Stan dards 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 . 
  
KEBS 2016 — All rights reserved    iii KENYA STANDARD                        DKS 2682 :2016  
ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Camembert  Cheese— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Fax: (+254 041) 229448    Fax: (+254 057) 21814               
 DKS 2682 : 2016  
 
                             KEBS 20 16 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of 
the Standards Project Committee and it is in accordance with the procedures of the Kenya Bureau of St andards.  
 
Cheese is a very nutritious food which consists of a concentration of the constituents of milk, principally fat, 
casein and insoluble salts, together with water, in which small amounts of soluble salts, lactose, and albumin 
from milk are coagulat ed. 
 
There are various types of cheese that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the type of soft ripened  cheese being marketed in Kenya as Camembert  cheese.  
 
This standard includes a list of food additive s, terminology and classification of cheeses, amongst other technical 
requirements which are important in checking cheese under the regulatory system to prevent adulteration.  
 
 
In the preparation of this standard useful information was derived from members  of the technical committee, 
Codex general standard for Camembert cheese (CODEX STAN 276 -1973) and local manufacturers  KENYA STANDARD                        DKS 2682 : 2016  
   KEBS 201 6 — All rights reserved     1 
  
Camembert  Cheese— Specification  
 
 
1 Scope  
 
This Kenya Standard specifies requirements  and methods of sampling and test  for camembert  cheese  intended 
for direct consumption or for further processing, in conformity with the description in Clause  3 of this standard.   
 
This Kenya Standard applies to Camembert cheese  made from cow’s milk  
 
 2 Normative references  
 
The following referenced doc uments are indispensable for the application of this standard. For dated references, 
only the edition cited applies. For undated references, the latest edition of the referenced document (including 
any amendments) applies.  
 
CODEX STAN 208, Codex Standard f or cheese in brine  
KS CAC/GL 21, Recommended international code of hygienic practice for foods for infants and children  
KS CAC/GL 23 , Guidelines for use of nutrition claims  
KS EAS 38, Labelling of prepackaged foods  
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  
CAC/MRL 2  Maximum Residue Limits for Veterinary Drugs in Food   
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 2455, General Standard - Food Safety  
KS 1552: 2016; Co de of hygienic practice for milk and milk products  
KS 2455, General Standard - Food Safety  
KS 2194:2009 – Good Manufacturing practice guide lines and the Dairy industry  
KS EAS 69, Pasteurized milk - Specification  
KS ISO 707, Milk and milk products — Guidance  on sampling  
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 spect rometric method  
KS ISO 5534, Cheese and processed cheese  Determination of the total solids content (Reference method)  
KS ISO 5943, Cheese and processed cheese products  Determination of  Sodium  chloride content  
Potentiometric titration method  
KS ISO 67 31, 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 ) 
KS ISO/TS 6733 ; Milk and milk products -- Determ ination of lead content -- Graphite furnace atomic absorption 
spectrometric method  
 DKS 2682 : 2016  
 
2     KEBS 20 16 — All rights reserved  KS ISO 11866 -2:2007; Milk and milk products -Enumeration of presumptive escherichia coli - Part 2: Colony -co 
KS ISO 11866 -1:2005 (IDF 170 -1:2005) ; Milk and milk products -- Enumeration of presumptive Escherichia coli -- 
Part 1: Most probable number technique using 4 -methylumbelliferyl -beta -D-glucuronide (MUG.  
KS ISO 6579:2002 M icrobiology 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  
unt technique at 44 °C using membrane  
KS ISO/TS 11869:2012; 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 m ethod for the enumeration 
of beta -glucuronidase -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 5546:2010 (IDF 115:2010) ; Caseins and caseinates -- Determination of pH 
(Reference method  
KS ISO 6611, Milk and milk products  Enumeration of colony forming units of yeasts and/or moulds  
Colony -count technique at 25 deg rees C  
KS ISO 6888 -1:1999 ; Microbiology of food and animal feeding stuffs -- Horizontal method for the enumeration of 
coagulase -positive staphylococci (Staph ylococcus 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 -- Determi nation of nitrogen content -- Part 1: 
Kjeldahl principle and crude protein calculation  
 
 
3 Description  
 
 
Camembert is a soft surface ripened;  primarily mould ripened cheese in conformity with the General Standard for 
Cheese ( KS 28 -1), which has a shape of a flat cylinder or sectors thereof. The body has a near white through to 
light yellow colour and a soft -textured (when pressed by thumb), but not crumbly texture, ripened from the 
surface to the center of the cheese. Gas holes are generally absent, but few  openings and splits are acceptable. 
A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or 
orange coloured spots . 
 
Whole cheese may be cut or formed into sectors prior to or after the mould development   
 
Camembert intended for further processing need not exhibit the same extent of ripening when justified through 
technical and/or trade needs  
 
Carré de Camembert is a soft surface ripened cheese with a square shape and which comply with all other 
criteria an d requirements specified for Camembert.  
 
 
4 Essential composition and quality factors  
 
4.1 Raw materials  
 
Cow milk and products obtained from cow milks complying with relevant Kenya standards  
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 4.2  Permitted ingredients  
 
 – Starter cultures of harmless lac tic acid and/ or flavour producing bacteria and cultures of other harmless 
micro -organisms, including  either  Penicillium candidium and /or Penicillium camembertii and Penicillium 
caseicolum Geotrichum candidum, Brevibacterium linens, and yeast;  
– Rennet o r other safe and suitable coagulating enzymes;  
– 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 (calculated as anhydrous calcium chloride) of the 
weight of the dairy ingredients, used as a coagulation aid  
– Potable water;  complying with KS EAS 12  
– Safe and suitable enzymes to enhance the ripening process;  
– Safe and suitable processing aids;  
– Rice, corn and potato flours and starches: Notwithstandi ng the provisions in the General Standard for Cheese 
(CODEX STAN 283 -1978), these substances can be used in the same function as anti -caking agents for 
treatment of the surface of cut, sliced, and shredded products only, provided they are added only in amo unts 
functionally necessary as governed by Good Manufacturing Practice, taking into account any use of the anti -
caking agents listed in clause  6. 
 
4.3  compositional requirements  
 
Table 1: compositional requirements  for Camembert  Cheese  
 
Milk 
constituent  Minimum content 
(m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Methods of Analysis  
 
Milkfat in dry 
matter:  
 30%  Not restricted  45% to 55%   
 
 
KS ISO 1735  
Dry matter  
(Total Solids ): content (m/m) Maximum content (m/m) Reference 
level (m/m)  
Depending on t he fat in dry matter content  according 
to the table below  
  
KS ISO 5534  
Fat in dry matter 
content (m/m):  Corresponding minimum 
dry matter content (m/m):  
Equal to or above 
30% but less than 
40%:  38%  
Equal to or above 
40% but less than 
45%:  41%  
Equal to or above 
45% but less than 
55%:  43%  
Equal to or above 
55%  48%  
moisture   30.0%  Not more than 62.0%  
   KS ISO 5534  or AOAC  977.11 
/AOAC 969.19  DKS 2682 : 2016  
 
4     KEBS 20 16 — All rights reserved  40.0 %  Not more than 56%  
 
45.0 %  Not more than 56%  
 
50.0%  
 Not more than 56%  
Salt %  Max 3% KS ISO 5943  or 
AOAC 975.20  
 
Compositional modifications beyond the minima and maxima specified above for milkfat and dry matter are not 
considered to be in compliance with section 4.3.3 of the General Standard for the Use of Dairy Terms (CODE X 
STAN 206 -1999).  
 
4.4 Essential sizes and shapes  
 
Maximum height: approx. 5 cm;  
Weight: Whole cheese of flat cylinder (Camembert)  or square (Carré de Camembert): approx. 80 g to 500 g.  
 
6 Food additives  
 
Only those additives classes indicated as justifi ed 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  Surface/rind treatment  
Colours:  Xa  
Bleaching agents:    
Acids:    
Acidity regulators:  X  
Stabilizers:    
Thickeners:    
Emulsifiers:    
Antioxidants:    
Preservatives:     
Foaming agents:    
Anti-caking agents:    
a) Only to obtain the colour characteristics, as described in Section 3.  
X The use of additives belonging to the class is technologically justified.  
– The use of additives belonging to the class is not technologically justified.  
 
 
Table  3 
 
 
INS No.  Name of additive  Maximum level  
Colours  
160a(i)  Carotene, beta -, 
synthetic   
 
35 mg/kg  160a(iii)  Carotene, beta -,        DKS 2682 : 2016  
 
   KEBS 20 16 — All rights reserved     5 
 Blakeslea trispora  singly or in combination  
160e  Carotenal, beta -apo-
8’- 
160f Caroteno ic acid, 
ethyl esters, beta -
apo-8’- 
160a(ii)  Carotenes, beta -, 
vegetable  600 mg/kg  
160b(ii)  Annatto extracts – 
norbixin based  25 mg/kg  
160a(i)  Carotene, beta -, 
synthetic  
Acidity regulators  
575 Glucono delta -
lactone  Limited by GMP  
 
 
 
 
5.          Hy giene Requirements  
 
5.1 It is recommended that the products covered by the provisions of this standard be prepared and handled 
in accordance with the appropriate sections of KS 2194:2009 and other relevant Kenya standards and 
regulations.  The products should c omply with any microbiological criteria established in accordance with 
KS CAC/GL 21  
 
5.2   The products shall comply with any microbiological criteria established in accordance with Table 2 below.  
 
 
 
 Table 4 ▬ Microbiological requirements fo r Camembert cheese  
S/N Quality  Requirements  Test method  
 Total plate count /g , Max  50000 cfu/g  KS  ISO 4833  
 Listeria monocytogenes  
 max,  Nil per gram  KS  ISO 4833  
 Salmonella spp  in 
25g or  (ml)  Nil  KS ISO 4833  
 Shigella  in25g or  (ml)  Nil  KS ISO 21567  
or 
KS ISO 4833  
 Clostridium botulinum     Nil per gram  KS ISO 4833  
 Staphylococcus aureus  in 25g 
or  (ml)  
 Nil  KS ISO 4833  
 E.coli in25g or  (ml)  
 Nil  KS ISO 4833  
 Faecal coliforms:, max  Nil per gram  KS  ISO 4832  
 Non-faecal coliforms, max  10 cfu/g  KS  ISO 483 2 
 
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6     KEBS 20 16 — All rights reserved   
 
7 Contaminants  
 
The products covered by this Standard shall comply with the maximum levels of CODEX STAN 193 and the 
maximum residue limits for pesticides  and veterinary drugs established by the Codex Alimentarius Commission 
(CAC  
 
 
 
7.1  Heavy metal s 
 
The products covered by this standard shall comply with the maximum limits in Table 5  
  
 Table 5— Limits for heavy metal contaminants for Camembert  cheese  
 
 
SL No   
Heavy metal   
MRL  
              (Max.)   
Test method  
i).  Arsenic (AS)  
                0.1 m g/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  
 
         AOAC 972.25 / 
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 999.1 1/ 
KS ISO 6732  
  
 
 
 
 
 
 
 
        DKS 2682 : 2016  
 
   KEBS 20 16 — All rights reserved     7 
 7.2 Pesticide residues  
 In addition to the maximum limits in table 5 below; the p roducts covered by the provisions of this standard shall 
conform to those maximum limits for pesticides established by the Codex Alimentarius Commission for these 
products in codex Stan 193;  
 
Table 6 - maximum pesticide  residue Limits for Camembert  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  
 
Camembert  cheese shall not have more than 0. 05ppb aflatoxin m1 co ntent when tested according to KS ISO 
14501:2007/ AOAC 974.17 and AOAC 980.21  , Aflatoxin M1 in milk and cheese -thin layer chromatographic 
method s 
 
7.4        Total Antibiotic residues  
 
Camembert cheese shall not have more than 10.0 ppb total antibiotic re sidues as (beta lactam) content when 
tested according to AOAC 982.14, 15, 16, 17  and18  and AOAC 962.14, Beta-lactam Antibiotics in milk  
 
 
7.5            Veterinary Drug  Residues      
In addition to the maximum limits in table 6 below; the products covered by the provisions of this standard shall 
conform to those maximum limits for veterinary drug residue limits established by the Codex Alimentarius 
Commission for these products in codex Stan 193;  
 
 Table 7- maximum veterinary drug residue Limits for Camemb ert cheese  
 
 
S/N Parameter  Requirements/ 
MRL  Test method  
i ChloramPhenical  ND AOAC 972.17  
ii Nitrofunas(including 
metabolites)  ND AOAC  
 Ronidazole  ND AOAC  
 Metronidazole  ND AOAC 991.17  
 Fenbendazole  100ppb  AOAC 991.17  
 Albendazole  100ppb  AOAC 9 91.17  
 Phenylbutazone  ND   AOAC 
991.17  
 
 
 
8        PACKAGING AND LABELLING  DKS 2682 : 2016  
 
8     KEBS 20 16 — All rights reserved   
 
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 the Gen eral Standard for the Labelling of Prepackaged Foods; KS EAS 38 and 
the General Standard for the Use of Dairy Terms (CODEX STAN 206 -1999), the following specific provisions 
apply:  
 
8.2.1 Name of the food  
 
The Product names shall be Camembert and Carré de Camembert , provided that the product is in conformity 
with this Standard. Where customary in the country of retail sale, alternative spelling may be used.  
 
The term “Carré de” may be replaced by other appropriate term(s) related to shape that are suitable  in the 
country of retail sale.  
        DKS 2682 : 2016  
 
   KEBS 20 16 — All rights reserved     9 
 The use of the names 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 General Standard 
for Cheese ( KS 28-1) apply.  
 
The designation of products in which the fat content is below or above the reference range but above the 
absolute minimum specified in section 4 of this Standard shall be accompanied by an appropriate qualification 
describing t he 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.  
 
The designation ma y also be used for cut, sliced, shredded or grated 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 origi nated) 
shall be declared. When the product undergoes substantial transformation 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  labeling . 
 
8.2.3 Declaration of mi lkfat 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 matter, or  
 
iii) in grams per serving as quantified in the label, pr ovided that the number of servings is stated.  
 
 
 
8.2.3  Nutrient  Declaration  
 
Nutritional  claim  shall be made  in accordance with the Guidelines for the Use of Nutritional Claims  
(CAC/GL 23 -1997)  
 
8.2.4  Date marking:  
        
       i)  Date of manufacture  
 
       ii) Expiry date;  
 
      ii)   Storage instructions and / or conditions  
 
8.2.5     Name and address of manufacturer  
 
8.2.6     Net weight content  
 
8.2.7     Brand name of the product  
 
8.2.8     Batch or code number  
 
8.2.9  Labelling of non-retail  cont ainers  
 
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 a bsence of such a container, on the product itself. However, lot identification and the name DKS 2682 : 2016  
 
10     KEBS 20 16 — All rights reserved  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 S ampling  
 
The methods of sampling and analysis shall be those provided in the normative references listed in Clause 2 of 
this standard.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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   KEBS 20 16 — All rights reserved     11 
 ANNEX  A– ADDITIONAL INFORMATION  
(Informative )  
 
The additional inform ation below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the food and the safety of the food.  
1. Method of manufacture  
 
1.1 Fermentation procedure : Microbiologically derived acid development.  
 
1.2 Type of coagulation : Coagulation of the milk protein is typically obtained through the combined action of 
microbial acidification and proteases (e.g. rennet) at an appropriate coagulation temperature.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
For the purpose of comparative nutritional claims, the minimum fat content of 45% fat in dry matter constitutes the reference .  
2 For instance, repackaging, cutting, slicing, shredding and grating is not regarded as substantial transformation.