KENYA STANDARD                    D KS 35: 2018 
                                  ICS 67.100.10 
 
  
 
 
 
 
 
 
 Dairy Cream and Prepared Creams- Specification 
 
 
 
  
 
 
 
 
  
 
 
  
 
  
 
  
 
 
 KEBS 2018                                                                                                                     Second Edition 2018
 
 
 
 
  
 
      
 
 
 
  
 CONFIRMED 
2016      
    TECHNICAL 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 — Department of Dairy and Food Science Techn ology 
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 
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for improvements to published standards, addressed to the Manag ing Director, Kenya Bureau of Standards, 
are welcome. 
 
 
 
 
 
 
 
 
 
© 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:http://www.kebs.org   
 
Coast Region    Lake Region         N o r t h  R i f t  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) 23549, 223 96       Tel.: (+254 051) 210553, 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 wi th the procedures 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, hygiene, c ontaminants 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, Standar d for Cream and Prepared Cr eams
   
     
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 sampling 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 
 Enumeration 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 by 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 products -- Determination of the titratable acidity of milk fat   
ISO/TS 6733; Milk and milk products -- Determination of lead content -- Graphite furnace 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 
method 
 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 Spectrophotometry after 
dry ashing 
 AOAC 962.16 Beta-lactam Antibiotics in milk 
 
AOAC 980.21, Aflatoxin M1 in milk and cheese-thin layer chromatographic method  
AOAC 980.21, organochlorine and organophosphorous pesticide residues in milk and milk products 
 
 
   
      7 
   
 
3. PRODUCT DESCRIPTION  
  
3.1 Cream  is the fluid1 milk product compa ratively rich in fat, in the f orm 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, typically used as a cream in coffee. 
It is also known as table or coffee cream.   
3.1.2  Single Cream
 isCream with a low fat-content, whi ch does not thicken when beate n. It is also known 
as light cream  
 3.1.5 Double Cream
 it is a little thicker than whi pping cream 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 cooled and the layer of cream is skimmed off.  
 3.2 Reconstituted cream  is cream obtained by reconstituting milk products with or with out 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 the product described in Section 3.1.  
 
3.4 Prepared creams  are the milk products obtained by subjecting cream, reconstitu ted cream and/or 
recombined cream to suitable trea tments 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 consumpt ion and/or for direct use as such.  
 
3.6 Whipping cream  is the fluid1 cream, reconstituted cream and/or recombined cre am that is intended 
for whipping. When cream is intended for use by the final consu mer 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 cre am 
that is packed with a propellant gas in a pressure-propulsion c ontainer and which becomes Whipped Cream 
when removed from that container.  
 
3.8 Whipped cream  is the fluid1 cream, reconstituted cream and/or recombined cre am into which air or 
inert gas has been incorporated without reversing the fat-in-sk immed milk emulsion.  
 
3.9 Fermented/ Sour cream  is the milk product obtained by fermentation of cream, reconst ituted 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 connectio n with sale, these shall be present, viable, 
active and abundant in the product to the date of minimum durab ility. If the product is heat-treated after 
fermentation the requirement for viable micro-organisms does no t apply.  
      
   3.10 Acidified cream  is the milk product obtained by acidifying cream, reconstitute d cream and/or 
recombined cream by the action of acids and/or acidity regulato rs 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 recombinatio n:  
Butter, milk fat products, milk powders, cream powders, and pot able water  
Additionally, for prepared creams described in Section 3.4.2 th rough to Section 3.4.6:  
The product that remains after the removal of milk fat by churn ing milk and cream to manufacture butter and 
milk fat products (often referred to as buttermilk) and that ma y have been concentrated and/or dried.  
 
4.2 Permitted ingredients  
Only those ingredients listed below may be used for the purpose s and product categories specified, and only 
within the limitations specified.  For use in products only for which stabilizers and/or thickener s are justified (see table in Section 4):  
– Products derived exclusively from milk or whey and containing  35% (m/m) or more of milk protein of any 
type (including casein and whey protein products and concentrat es and any combinations thereof) and milk 
powders: These products can be us ed in the same function as thi ckeners 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  function as stabilizers, provided they are 
added only in amounts functionally necessary as governed by Goo d Manufacturing Practice taking into 
account any use of the stabilizer s/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, o nly:  
– Rennet and other safe and suitable coagulating enzymes to imp rove texture without achieving enzymatic 
coagulation.  
– Sodium chloride or potassium chloride 
 
4.3 
Composition   
 
Cream or prepared creams shall c omply with the milk fat content s in Table 1. 
 
   
 
  
 
  
 
 
   
      9 
  Table 1: Compositional Requirements 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 below the minimum specified above fo r 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 b e used for the product categories specified. 
Within each additive class, and where permitted according to th e table, only those additives listed below 
may be used and only within the limits 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 t hat they are functionally necessary, taking into 
account any use of gelatine and starch as provided for in Secti on 4.2. 
 
  
Additive 
f till Product category   
Stabilizers (
a) 
Acidity 
regulators(a)Thickeners (
a) and emulsifier()Packing 
gases and 
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 
 
Fermented 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 stabi lity and integrity of the 
emulsion, taking into consideration the fat content and durabil ity of the product. With regard to 
the durability, special consideration should be given to the le vel of heat treatment applied 
since some minimally pasteurized products do not require the us e of certain additives. 
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. 
 
 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"
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"     
   INS Name of additive  Maximum level  
Acidit y regulators 
270 Lactic acid , L-, D- and DL- GMP
325 Sodium lactate GMP
326 Potassium Lactate GMP
327 Calcium lactate GMP
330 Cit ric acid GMP
333 Calcium citrates GMP
500(i) Sodium carbonate GMP
500(ii) Sodium h ydrogen carbonate GMP
500(iii) Sodium ses quicarbonate GMP
501(i) Potassium carbonate GMP
501(ii) Potassium h ydrogen carbonate GMP 
Stabilizers and thickeners  
170(i) Calcium carbonate GMP
331(i) Sodium dih ydrogen citrate GMP
331(iii) Trisodium citrate GMP  
332(i) Potassium dih ydrogen citrate GMP  
332(ii) T r i potassium citrate GMP
516 Calcium sul phate GMP
339(i) Monosodium dih ydrogen  
 
 
    
 
   
 
 
 
 
1 100 mg/kg expressed as phosphorus 339(ii) Disodium h ydrogen phosphate 
339(iii) Trisodium phosphate 
340(i) Potassium dih ydrogen phophate 
340(ii) D i potassium h ydrogen phosphate 
340(iii) T r i potassium phosphate 
341(i) C a l c i u m  d i h ydrogenphophate 
341(ii) C a l c i u m  h ydrogen phosphate 
341(iii) Tricalcium phosphate 
450(i) Disodium di phosphate 
450(ii) Trisodium di phosphate 
450(iii) Tetrasodium di phosphate 
450(v) T e t r a potassium di phosphate 
450(vi) C a l c i u m  d i phosphate 
450(vii) C a l c i u m  d i h ydrogen di phosphate 
451(i) Pentasodium t riphosphate 
451(ii) P e n t a potassium t riphosphate 
452(i) Sodium polyphosphate 
452(ii) Potassium polyphosphate 
452(iii) Sodium calcium polyphosphate 
452(iv) C a l c i u m  polyphosphate 
452(v) A m m o n i u m  polyphosphate 
400 Al ginic acid GMP
401 Sodium al ginate GMP  
    
  11 
   
 
 
 
 
 
402 Potassium al ginate GMP
403 Ammonium al ginate GMP
404 Calcium al ginate GMP
405 Pro pylene glycol al ginate 5 000 m g/kg
406 A gar G M P
407 Carra geenan GMP
407a Processed euchema seaweed GMP
410 Carob bean gum GMP
412 Guar gum GMP
414 Gum arabic (Acacia gum) G M P
415 Xanthan gum GMP
418 Gellan gum GMP 
440  
Pectins  
GMP
460(i) M i c r o c r ystalline cellulose GMP
460(ii) Powdered cellulose GMP
461 Meth yl cellulose GMP
463 H ydroxypropyl cellulose GMP
464 H ydroxypropyl meth yl cellulose GMP
465 Meth yl ethyl cellulose GMP
466 Sodium carbo xymeth yl cellulose GMP
472e Diacet yltarta ric and fatt y acid 5 000 m g/kg
508 Potassium chloride GMP
509 Calcium chloride GMP
1410 Monosta rch phosphate GMP
1412 Distarch phosphate GMP
1413 Phos phated dista rch phosphate GMP
1414 Acet ylated distarch phosphate GMP
1420 Sta rch acetate GMP
1422 Acet ylated distarch adi pate GMP
1440 H ydroxypropyl starch GMP
1442 H ydroxypropyl distarch GMP
1450 Starch sodium octenyl succinate GMP 
Emulsifiers  
322(i) Lecithin GMP 
432 Polyixyethylene (20) sorbitan  
 
 
 
1 000 mg/kg 433 Polyixyethylene (20) sorbitan 
434 Polyixyethylene (20) sorbitan 
435 Polyixyethylene (20) sorbitan 
436 Polyixyethylene (20) sorbitan 
471 Mono- and diglycerides of fatty GMP 
472a Acetic and fatty acid esters of GMP 
472b Lactic and fatty acid esters of GMP 
472c Citric and fatty acid esters of GMP 
473 Sucrose esters of fatty acids 5 000 mg/kg 
475 Polyglycerol esters of fatty acids 6 000 mg/kg 
491 Sorbitan monostearate 5 000 mg/kg      
    
 
    
492 Sorbitan tristearate  
493 Sorbitan monolaurate 
494 Sorbitan monooleate 
495 Sorbitan monopalmitate 
 
Packing gases  
290 Carbon dio xide GMP
941 Nitro gen GMP
Propellant  
942 Nitrous oxide GMP 
 
 
 
6. HYGIENE 
 
6.1 It is recommended that the products covered by the provisions o f this standard 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 Codes of Hygie nic 
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 Foods (KS CAC/GL 21-1997). 
. 
 6.2   The products shall comply with any microbiological criteria es tablished in accordance with Table 4 
below. 
 
 Table 4 ▬ Microbiological requirements for creams 
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 cfu/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 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 manufacture of the products covered by thi s Standard shall comply with the 
Maximum Levels for contaminants and toxins specified for milk b y 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.
   
     
13 
   
 
 
7.1  Heavy metals 
 
The products covered by this standard shall comply with the max imum limits in Table 5 
  
 Table 5 — Limits for heavy metal contaminants for Creams 
 
 
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 Alim entarius Commission for these products 
in codex Stan 193; the products covered by the provisions of th is standard shall comply with the 
Maximum Levels for contaminants specified in table 6 below;  
 
 
Table 6- maximum residue limits for Creams   
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  
 
 
 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"
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"
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"
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 con tent when tested according to KS ISO 
14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese- thin layer chromatographic method 
 
 
7.4      Antibiotics 
 
Creams shall not have more than 10.0 ppb total antibiotic as (b eta 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 Stan dard for the Use of Dairy Terms (KS 
CODEX STAN 206-1999), the following specific provisions shall a pply:  
 
8.2.1 Name of the food 
 
The name of the food shall be as specified in section 3 of this  Standard, as appropriate and taking 
into account section 7.1.3. However, “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 “prepare d cream” should not apply as a 
designation. 
 
The products covered by this Standard may alternatively be desi gnated 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 no t create an erroneous impression in 
the country of retail sale regarding the character and identity  of the food. 
 
In addition, labe lling statements, such as product designation of fermented creams and content claims, 
may include reference to the terms ”Acidophilus”, “Kefir”, and “Kumys”, as appropriate, provided that 
the product has been fermented by the corresponding specific st arter 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 t he corresponding fermented milk as 
specified in section 4.3 of that Standard. 
 
 
   
7.1.2       The designation shall be accompanied by an indicati on of the fat content that is acceptable in the 
country of retail sale, either as a numerical value or by a sui table 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 referen ce. 
 
7.1.3     Creams  which  have  been  manufactured  by  the  rec ombination  or  reconstitution  of  dairy  
ingredients  as specified in Sections 3 .2 and 3 .3 shall be labe lled 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 shou ld be given, either as part of the name or in 
a prominent position in the same field of vision, if the consum er would be misled by the absence 
of such labelling. 
 
When reference is made in the labelling to the type of heat tre atment(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 i n 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 numerica l value in accordance with Section 7.1.2, such 
indication may constitute the fat declaration, provided that th e indication includes any additional 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 subst antial transformation3) in a second country, 
the country in which the transformation is performed shall be c onsidered 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 Standard and Sections  4.1 to 4.8 of the General Standard for the 
Labelling of Prepackaged Foods (CODEX STAN 1-1985), and, if necessary, storage instructions, s hall 
be given either  on the container  or  in accompanying document s,  except that the name of the 
product, lot identification,  and the name and address  of  the   manufacturer  or packer shall appear on 
the container. However, lot identification and the name and add ress of the manufacturer or packer may be 
replaced by an identification mark provided that such a mark 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 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  Formatted:  Outline numbered + Level: 3 + Numbering
Style: 1, 2, 3, … + Start at: 8 + Alignment: Left + Aligned at:  
0" + Indent at:  0.5"