KENYA STANDARD                                    DKS 27 84: 201 8 
             ICS 67.200.10  
 
 
  
 
 
 
 
Milk Fat Products  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
©KEBS 201 8        First Edition 20 18 
 
 
 
 
 
  DKS 278 4: 201 8 
 
 
                                                                                                       © KEBS 20 18 — All rights reserved  ii 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 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 Managing Director , Kenya Bureau of Standards, 
are welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 2003  
 
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Managing Director.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
   KENYA STANDARD                                           DKS 27 84: 2018 
 
© KEBS 201 8 — All rights reserved  iii  
 
 
 
 
 
Milk Fat Products — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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Foreword  
  DKS 278 4: 201 8 
 
 
                                                                                                       © KEBS 20 18 — All rights reserved  iv 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 procedures  of the Kenya Bureau of 
Standards  
 
Milk fat products are  derived exclusively from milk and or obtained  from milk by means of a process which 
result in almost total removal of water and milk solids not fat.  
 
Since this product can easily be adulterated with  animal body fat or vegetable fats /oils,mineral oils and 
added flavours; I t is necessary that specifications be set to regulate the quality of the milkfat products  offered 
for consumption.  
 
This standard addresses quality , compositional, labelling,  microbi ological , and safety requirements of  milk fat 
products  
 
In the preparation of this standard, reference was made to the following documents:  
 
       Codex Stan 280; Standard for milkfat products  
 
The assistance derived from these documents is hereby ackno wledged.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
          KENYA STANDARD          DKS 27 84: 201 8 
© KEBS 2016  — All rights reserved  1  
Milk Fat Products — Specification  
1 Scope  
 
This Kenya standard specifies the requirements and methods  of sampling and test  for Anhydrous  Milkfat, 
Milkfat, Anhydrous Butteroil, and Butteroil, which are intended for furth er processing or culinary use  
 
2 Description  
 
Anhydrous Milkfat, Milkfat, Anhydrous Butteroil and Butteroil are fatty products derived exclusively from milk 
and/or products obtained from milk by means of processes which result in almost total removal of wa ter and 
non-fat solids.  
 
 
 
3 Normative references  
 
The following referenced documents are indispensable for the application of this standard:  
 
AOAC 942.17, Arsenic in foods molybdenum blue method  
 
KS EAS 38   Labelling of prepackaged foods  
 
KS 1552:2016 , Code of hygiene practice for milk and milk products  
KS ISO 2446:2008, Milk — Determination of fat content (Routine method)  
KS ISO 663  Animal and vegetable fats and oils — Determination of insoluble impurities  
 
KS ISO 5555:2001 ; Animal and vegetable fats and oils -- Sampling  
 
KS ISO 3960  Animal and vegetable fats and oils — Determination of peroxide value  
 
KS ISO 3961   Animal and vegetable fats and oils — Dete rmination  of iodine value  
 
KS ISO 8294     Animal and vegetable fats and oils — Determination of copper, iron and nickel contents  
 
KS ISO 12193  Animal and vegetable fats and oils — Determination  of lead content  
 
AOAC 980.21, organochlorine and organophosph orous pesticide residues in milk and milk products  
 
KS ISO 662:2016 ; Animal and vegetable fats and oils -- Determination of moisture and volatile matter 
content 
 
KS ISO 6579:2002 Microbiology of food and animal feeding stuffs - Horizontal method for the detection of 
Salmonella spp  
 
KS ISO 6785, Milk and milk products -- Detection of Salmonella spp  
 
KS ISO 14501 , Milk and milk powder — Dete rmination of aflatoxin M content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
 
KS ISO 4833 -1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms 
— Part 1: Col ony count at 30 degrees C by the pour plate technique  
 
KS ISO 6611, Milk and milk products  Enumeration of colony -forming units of yeasts and/or moulds  
Colony -count technique at 25 degrees C   
© KEBS 2016  — All rights reserved  2  
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 mediu m 
 
KS ISO 4832: 2006 ; Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration 
of coliforms - Colony -count technique  
KS ISO 660:2009 ; Animal and vegetable fats and oils -- Determination of acid value and acidity  
 
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS  
4.1 Raw materials  
Milk and/or products obtained from milk.  
 
4.2 Permitted ingredients  
Starter cultures of harmless  lactic acid producing bacteria.  
 
4.3 Composition  
The Milk fat products  shall comply with the compositional  requirements stipulated in Table 1:  
Table 1— Compositional Requirements  for Milkfat products  
S/N Characteristic   
 Anhydrous 
milkfat/ 
Anhydrous 
butteroil    
  
Milkfat  Butteroil  TEST 
METHOD  
i.  Reichert value  21- 28 21- 28 21- 28 Annex  
ii.  Free fatty acid, as oleic acid 
(%) m/m, max.  0.3 0.4 0.4 KS ISO 660  
iii.  Milk fat % (m/m), min.  99.8 99.6  99.6 KS ISO 2446  
iv.  Moisture % (m/m), max.  0.1 0.5 0.5 KS ISO 
662:2016  
v.  Peroxide Value (milli eqvt of 
Oxygen/ Kg fat) , max . 0.3 0.6 0.6 KS ISO 3960  
vi.  Butyro.Refractometer 
reading at 40°C  40.0 - 44.0 40.0 - 44.0     
 40.0 - 44.0 Annex  
vii.   
Refractive index at 40 oC;  
 
  1.4483 - 1.452  
 
 
       
 
1.4483 - 1.452  
 
 
 
 
  
 
1.4483 - 1.452  
 
 
 
 Annex  
viii.   
Saponification value, (mg 
KOH/g oil ), (min.)  220 220 220 Annex  
   
© KEBS 201 8 — All rights reserved  3  
ix.   Baudouin  Test Negative  Negative  Negative  Annex  
 
4.4 General requirements  
4.4.1 Texture  
.Smooth and fine granules to liquid, depending on temperature  
 
4.4.2 Odour and taste  
The odour and taste shall be characteristic of the products  and free from foreign odour and taste.  
 
 
 
5.          FOOD ADDITIVES  
Food additives listed in Tables 1 and 2 of the General Standard for Food Additives ( KS CODEX STAN 192 -
1995) in Food Category 02.1.1 (Butter oil, anhydrous milkfat, ghee) may be used in foods subject to this 
standard.  
 
5.1           Inert gas with which airtight containers are flushed before, during and after filling with product.  
 
6.          Hygiene Requirements  
 
6.1          It is recommended that the products covered by the  provisions of this standard be prepared and 
handled in accordance with the appropriate sections of (codex)  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 established in accordance with Table 2 
below  
Table 2 — Microbiological limits  for milkfat products  
S/N Micro -organisms  Maximum limits per g  Method of test  
i.  Total plate count  per gr am, max  500 KS ISO 4833  
ii.  Coliform  count per gram  Absent  KS ISO 4833  
iii.  E. Coli  Absent  ISO 11866 -1 or ISO 11866 -2 
iv.  Salmonella spp per 25g  Absent  KS ISO 6785  
v.  Shigella per 25g  Absent  KS ISO 4833  
vi.  L. monocytogenes  per gram  Absent  ISO 10560  
vii.  Yeast and Moulds per gram  Less than 10  KS ISO 6611  
viii.  Staphylococcus aureus per 25g  Less than 10/g KS ISO 6888  
ix.  Bacillus cereus  Absent  KS ISO 7932  
x.  Clostridium botulinum.  Absent  
 
 
   
© KEBS 2016  — All rights reserved  4  
7 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).  
7.1 Pesticide and veterinary drug residues  
The milk used in the manufacture of the products covered b y this Standard shall comply with the Maximum 
Levels for contaminants and toxins specified for milk by the General Standard for Contaminants and Toxins 
in Food and Feed ( KS CODEX STAN 193 -1995) and with the maximum residue limits for veterinary drug 
residu es and pesticides established for milk by the CAC.  
 
7.2 Heavy metals, detergents and insoluble impurities  
Milk fat products  shall not contain any substances harmful to human health and when tested in accordance 
with the test methods given  in Table 3, the c ontaminant limits shall not exceed the levels specified in the 
same table  
Table 3 — Contaminant limits for Milkfat products  
  
SL 
No. Contaminant  Maximum limit  Test method  
i) Matter volatile at 105 0C, % 
(m/m), max.  0.2 KS ISO 662:2016  
ii) Insoluble impurities, % (m/m)  0.05   KS ISO 663  
iii) Detergent residues / Soap content   absent         KS EAS 318  
iv) Iron (Fe), mg/kg  0.2      KS ISO 8294  
v) Copper (Cu) , mg/kg  0.05      KS ISO 8294  
vi) Lead (Pb), mg/kg  0.1       KS ISO 12193  
vii) Arsenic (As), mg/kg  0.1 AOAC 942.17,  
 
7.3 Aflatoxin M1  
The products shall not contain more than 0. 5 µg/kg when tested in when tested in accordance to KS ISO 
14501:2007/ AOAC 980.21, Aflatoxin M1 in milk and cheese - thin layer chromatographic method  
   
7 Packaging  
The products  shall be packaged in airtight food grade containers, which shall be sealed to prevent 
contamination.   
© KEBS 201 8 — All rights reserved  5 8 Labelling  
In addition to KS EAS 38, the following specific provisions shall apply:  
a) the name of the food shall be:  
Anhydrous  milkfat,  
Milkfat,                                
Anhydrous  butteroil,  
Butteroil;  
According to description specified in Secti on 2, composition specified in 4  and the use of antioxidan ts (see 
Section 5).  
b) name, address and physical location of the manufacturer/processor;  
c) net contents in g or kg;  
d) manufacturing date;  
e) expiry date;  
f) country of origin;  
g) conditions of storage;  
h) batch/lot number.  
.  
 
9 Fill of the container  
The fill of the contai ner shall be in accordance with  the relevant regulations on weights and measures   
10 METHODS OF SAMPLING AND ANALYSIS  
The methods of sampling and analysis shall be those provided in the normative references listed in Clause 2 
and annexes of this standard  
 
 
 
 
 
 
  
© KEBS 2016  — All rights reserved  6  
Annex A  
(Methods of test)  
 
 
1.0 Determination of the Refractive Index  
1.1 Definition:  
The ratio of velocity of light in vacuum to the velocity of ligh6 in the oil or fat: more generally, it expresses the 
ration between the sine of angle of incidence  to the sine of angle of refraction when a ray of light known 
wave length (usually 589.3nm,  the mean of D lines of Sodium) passes from air into the oil or fat.  
Refractive index varies with the temperature wave length . 
 
1.1.2 Principle:  
 Measurement of the refractive index of sample is done by means of a suitable refractometer  
 
1.1.3 Apparatus:  Refractometer - Abbe or Butyro Refractometer  
By Abbes Refractometer: - Open double prism with the help of the screw head and place a drop of oil on the 
prism. Close p risms firmly by tightening screw heads.  
Circulate water through the instrument. Let instrument stand for few minutes before taking reading so that 
the temperature of test sample and instrument are the same. Clean prism bet ween readings by wiping off oil 
with cotton pad moistened with ethyl alcohol / toluene or petroleum ether and let dry.  
By Butyro -refractometer : - Place 1 -2b drops of sample on the lower prism.  Close prisms and adjust mirror 
until it gives sharpest reading. If reading is indistinct after ru nning constant temperature water through 
instrument for sometime, test sample is unevenly distributed on prism surfaces.  As refractive index is greatly 
affected by temperature, use care to keep temperature constant  
The temperature of the refractometer sho uld be controlled to within +/ - 0.1°C and for this purpose it should 
be provided with a thermostatically controlled water bath and a motor driven pump to circulate water through 
the instrument  
When butyro -refractometer is used its reading can be converted to refractive index with the help of table   
1.1.4 Light Source  
If the refractometer is equipped with a compensator, a tungsten lamp or day light may be used. Otherwise a 
monochromatic light such as sodium vapour lamp (589.3 run) may be used.  
1.1.5 Procedur e 
Melt the sample if it is not already liquid and filter through a filter paper to remove impurities and traces of 
moisture. Make sure sample is completely dry.  
Circulate stream of water through the instrument. Adjust the temperature of the refractometer t o the desired 
temperature. Ensure that the prisms are clean and dry   
© KEBS 201 8 — All rights reserved  7 Place a few drops of the sample on the prism. Close the prisms and allow standing for 1 -2 min. Adjust the 
instrument and lighting to obtain the most distinct reading possibleand determing the refractive index or 
butyro -refractometer number as the case may be.  
5.1.6 Temperature correction - Determine refractive index at the specified temperature. If the temperature 
correction is necessary use the following formula:  
R=R1 + KI (T1 -T0 
Where,  
R = Reading of the refractomter reduced to the specified temperature TOC 
 RI = Reading at TIC 
5.1.7 Significance  
Refractive index of oils increases with increase in a saturation and also chain length of fatty acids  
(Ref: - A.O.A.C 17th edn, 2000, official me thod 921.08 - Index of refraction of oils and fats / I.S.I Handbook of 
food analysis (Part XIII) - 1984, Page 70.) Table for conversion of BR readings to refractive index  
2.0 Determination of Saponification Value  
7.1 Definition:  
 The saponification value is the number of mg of potassium hydroxide required to saponify 1 gram of 
oil/fat  
The oil sample is saponified by refluxing with a known excess of alcoholic potassium hydroxide solution. The 
alkali required for saponification is determined by titration of the  excess potassium hydroxide with standard 
hydrochloric acid  
2.2 Analytical importance:  
The saponification value is an index of mean molecular weight of the fatty acids of glycerides 
comprising a fat. Lower the saponification value, larger the molecular we ight of fatty acids in the glycerides 
and vice -versa.  
2.3 Apparatus:  
a. 250 ml capacity conical flask with ground glass joints.  
b. 1 m long air condenser, or reflux condenser (65 cm minimum in length) to fit the flask (a).  
c. Hot water bath or electric hot  plate fitted with thermos  
 
2.4 Reagents:  
(i) Alcoholic potassium hydroxide solution - Reflux 1.2 litre alohol 30 minutes with 10 gm KOH and 6 gm 
granulated Aluminium or Al foil. Distill and collect 1 litre after discarding first 50 m1.  
Dissolve 40 g of pot assium hydroxide in this I litre alcohol keeping temperature below 15 0 C while dissolving 
alkali. Allow to stand overnight, decant the clear liquid and keep in a bottle closed tightly  with a cork or 
rubber stopper. \  
© KEBS 2016  — All rights reserved  8 ii) Phenolphthalein indicator solutio n- Dissolve 1.0 g of phenolphthalein in 100 ml rectified spirit  
iii) Standard  hydrochloric acid: approximately 0.5 N  
2.5 Procedure:  
Melt the sample if it is not already liquid and filter through a filter to remove any impurities and the last traces 
of mois ture. Make sure that the sample is completely dry. Mix the sample thoroughly and weigh about 1.5 to 
2.0 g of dry sample into a 250 ml Erlenmeyer flask. Pipette  25 ml of the alcoholic potassium hydroxide 
solution into the flask. Conduct a blank determinatio n along with the sample. Connect the sample flasks and 
the blank flask with air condensers, keep on the water bath, boil gently but steadily until saponification is 
complete, as indicated by absence of any oily matter and appearance of clear solution. Clar ity may be 
achieved within one hour of boiling. After the flask and condenser have cooled somewhat wash down the 
inside of the condenser with about 10 ml of hot ethyl alcohol neutral to phenolphthalein. Titrate the excess 
potassium hydroxide with 0.5N hydr ochloric acid, using about 1.0 ml phenolphthalein indicator.  
2.6 Calculation:  
Saponification Value = 56.1 (B -S)N 
W 
Where,  
B = Volume in ml of standard hydrochloric acid required for the blank.  
S = Volume in ml of standard hydrochloric acid required for the  sample  
N = Normality of the standard hydrochloric acid and  
W = Weight in gm of the oil/ fat taken for the test.  
Note: - when titrating oils and fats which give dark coloured soap solution, the observation of the end point of 
titration may be facilitated e ither (a) by using thymolphthalein or alkali blue or b) by shaking l ml of 0.11 (w/v) 
solution of methylene blue in water to each 100 ml oflillRolphth!ll1li indicator solution before the titration.  
(Ref: - A.O.A.C 17th edn, 2000, Official method 920.160 Sa ponification number of oils and fats / IUP AC 2. 
202 / I.S.I Handbook of Food Analysis (Part XIII) 1984, page 78)  
 
3.0 Determinatio n of Reichert -Meissl  Valu e 
 
Butter is distin guished from other fats by the presence of glyceryl  esters of relatively low 
mole cular weight fatty acids, especially butyric but also caproic, capric, caprylic, lauric and 
myristic acids. These acids are wholly or partially steam volatile and water soluble. The 
Reichert value reflects the amount of butyric and caproic acids present an d Polenske 
chiefly capryilic, capric and lauric acid with some contribution from myristic and even 
palmitic acid.  
3.1 Definition:  
The Reichert -Meissl value is the number of millilitres of O.1N aqueous sodium hydroxide solution 
required to neutralise steam volatile water soluble fatty acids distilled from 5g of an oil/fat under the  
© KEBS 201 8 — All rights reserved  9 prescribed  conditions. It is a measure of water soluble steam volatile butyric and caproic acids present in oil 
or fat.  
 
3.2 Principle:  
The material is saponified by heating glyce rol sodium hydroxide solution and then split by treatment with  
dilute sulfuric acid . The volatile acids are immediately steam distilled. The soluble volatile acid in the  distillate 
are filtered out and estimated by titration with standard sodium  hydroxide solution.  
 
 
 
3.3 Analytical Importance  
These determinations  have been used principally for analysis of butter  and margarines. Butter  fat contains 
mainly butyric acid glycerides. Butyric  acid is volatile and soluble in water.  
No other fat contains butyric acid glycerides, and therefore, the Reichert -Meissl  value of the butte r fat is 
higher than that for any other fat. Coconut oil and palm kernel oil contain appreciable quantities of capric and 
lauric acid glycerides. These fatty acids are steam volatile but  not solubl e in water, and hence give high 
Polenske value . 
 
3.4 Apparatus:  
a. An all -glass distillation as sembly conforming to specifications  given in  AOCS Official Methods Cd  5-40 or 
Methods of Ana lysis, AOAC - 17th Edn,’ Figure 925.41 chapter 41 page 1 4 or distillation apparatus as shown 
in the diagram below  
b. 25 ml beaker  
c. 100 ml graduated cylinder  
 d. 100 m1 pipette  
e. Graduated burette  
f. Asbestos board with a hole ab out 65mm dia for su pporting the flask over  the burner. During distillation the 
flask shall fit snugly into the hole of the board t o prevent the flame from impingin g on the surface of the flask 
above the hole.  
g. Bunsen burner sufficiently large to all ow completion of distillation in the  prescribed time  
 
 
3.5 Reichert - Meissl  Distillati on Apparatus  
 
10.6 Reagents  
a). Gl ycerine:   
© KEBS 2016  — All rights reserved  10 b. concentrated sodiu m hydroxide  solution: 50 % (w /w) Dissolve sodium hydroxide in equal wt of water and 
store solutio n a bottle.  Use clear solution free from deposit  
c.) Pumice sto ne grains  
d.) Dilute sulfuric acid solution: Approximately 1.0 N  
e.) Sodium hydroxide solution:  
 0.l N solution in water, accurately standardized  
3.6 Apparatus  
f.) Phenolpthalein indicator:  
Dissolve 0.1 g of  phenolpthalein in 100 ml of ethyl alcohol  
 g.) Ethyl alcohol:  
90% by volume and  neutral to phenolphthalein  
3.7 Procedure  
Weigh accura tely 5 ± 0.1 g of filtered oil or fat into a clean, dry 300ml distilli ng flask. Add 20 ml of 
glycerin and 2ml of concentrated sodium hydroxide solution, and heat  while swirling over a flame until 
comple tely saponified, as shown by the mixture becoming perfectly clear. Cool the content s slightly and add 
90 ml of boiling distilled water, which has  been vigorously boiled for about 15min. after thorough mixing the 
solution,  should remain clear. If the solutio n is not clear ( indicating incomplete  saponification) or is darker 
than light yellow (indicating over -heating) , report  the saponification with a fresh sample of the oil or fat. If the 
sample is  old, the solution may sometimes be dark and not clear  
Add abou t 0.6-0.7 gm of pumice stone grains, and 50 ml of dilute  sulfuric acid solution. Immediately  connect 
the flask to the distillation apparatus. Place the flask on asbestos  board so that it fits snugly into the  aperture. 
This will pr event the fl ame from impin ging on the surface of the flask  above the level of the liquid and avoid 
super heating. Hea t very gently until the liberated  fatty acids melt and separate. Then set the flame so that  
110 ml of distillate shall be collected within 19 to 21 min. The beginnin g of the distillation is to be taken as the 
moment when the first drop of the  distillate falls from the condenser in the receiving flask.  
 Keep the water in  the condenser flowing at a sufficient speed to maintain the temperature of the outgoing 
water from the condenser between 15 and 20 oC. Collect  the distillate in a graduated flask.  
When the distillate exactly reaches the 110 ml mark on the flask, remove the flame and quickly replace the 
flask by a 25 ml measuring cylinder. Stopper the graduated flask and  without mixing it in a water bath 
maintained at 15 Oc for 10 min so that the 11o ml graduation mark is 1 cm below the water level in the bath. 
Swirl round the contents of the flask from time to time . Remove the graduated fl ask from the cold water bath, 
dry the outside and mix the conten t gently by inverting the flask 4  to 5 times without shaking. Avoid wetting  
the stopper with the  insoluble acids.  Filter the liquid through a dry, 9 cm  whatman filter paper. Reject the  first  
© KEBS 201 8 — All rights reserved  11 2-3 ml of the filt rate and collec t the rest in a dry  flask. The filtrate  should be clear. Pipette 100  ml of the filtrate 
and add 5 drops of the  phenolphthalein solut ion, and titrate against standard O.lN sodium  reagents.  
Run a  Blank Test without the fat, but using the same quantities of t he reagents  
Calculation  
Reichert -Meissl  value = (A -B) × N × 11  
Where , 
A = Volume  of standard sodium hydroxide solution required for the test;  
B = Volume in ml in standard sodium hydroxide solution required for the blank; and  
N = Normality of standard sodiu m hydroxide solution.