Cheese - Specification - KENYA STANDARD - General requirements
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KENYA STANDARD DKS 28-1:2019
ICS 67.100.30
Cheese — Specification
Part 1:
General requirements
© KEBS 2019 Third Edition, 2019DKS 28-1:2019
TECHNICAL COMMITTEE REPRESENTATION
The following organizations were represented on the Technical Committee:
Kenya Dairy Board
Ministry of Health — Food safety Unit
State Department of Livestock
Government Chemist’s Department
Egerton University — Department of Dairy and Food Science Technology
Kenya Industrial Research and Development Institute (KIRDI)
Sameer Agriculture and Livestock (K) Limited
New Kenya Cooperative Creameries (NKCC)
National Public Health Labs
Department of veterinary services
Brookside Dairy Ltd.
Eldoville Dairies Ltd.
Githunguri Dairy
Bio Food Products Ltd.
Happy Cow Ltd.
Kibidav Ltd
Accelerating Agriculture and Livestock Enterprises Ltd
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, 2019
Copyright. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130 of 2019 of the Laws of Kenya, copyright subsists
in all Kenya Standards and except as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau 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.
ii © KEBS 2019 — All rights reservedKENYA STANDARD DKS 28-1:2019
ICS 67.100.30
Cheese — Specification
Part 1:
General requirements
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 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
© KEBS 2019 — All rights reserved iiiDKS 28-1:2019 Foreword This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of the Standards Projects Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards. Cheese is the ripened or unripened soft, semi-hard, hard, or extra-hard milk product, which consists of high concentration of the constituents of milk, principally fat, casein and soluble salts, together with water in which small amounts of soluble salts, lactose, and albumin from milk is coagulated. The milk is coagulated by means of rennet and/or other protease enzymes. it is therefore important to use milk of good quality to obtain high quality cheese. There are various types of cheese that are produced and marketed worldwide. This standard specifies the general requirements for all types of cheeses produced and marketed in Kenya. During the preparation of this standard, reference was made to the following document: General standard for cheese, CXS 283-1978 Acknowledgement is hereby made for the assistance derived from these sources. iv © KEBS 2019 — All rights reserved
KENYA STANDARD DKS 28-1: 2019 Cheese — Specification Part 1: General requirements 1 Scope This Kenya Standard specifies the general requirements, sampling and test methods for cheeses intended for direct consumption and/ or for further processing. It applies to all products in compliance with the definition of cheese including those varieties of cheese for which individual or group standards have been developed. Subject to the provisions of this standard, standards for cheeses may contain provisions which are more specific than those in this standard and, in such cases, those more specific provisions shall apply to the individual variety or groups of varieties of cheese. 2 Normative references The following documents are referred to in the text in such a way that some or all of their content constitutes requirements of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic Absorption Spectrophotometry after microwave Digestion KS CODEX STAN 192, Codex general standard for food additives KS CODEX STAN 193, Codex general Standard for Contaminants and Toxins in Food and Feed KS CXS 206-1999, General Standard for the Use of Dairy Terms KS EAS 153 –Drinking (portable) water specification KS EAS 38, Labelling of prepackaged foods KS EAS 805, Use of Nutrition and health claims KS 28-1, General standard for cheese KS 229, Standard for edible salt KS 2850, cheese in brine specification KS 1552, Code of hygienic practice for milk and milk products 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 4833, Microbiology of food and animal feed Stuffs-Horizontal method for the enumeration of microorganisms-colony count Technique at 30 KS ISO 4832, Microbiology of food and animal feeding stuffs- Horizontal method for the enumeration of coliforms-colony-count technique 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 6785:2001, Milk and milk products – Detection of Salmonella spp 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 6611, Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C KS ISO/TS 6733, Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption spectrometric method KS ISO 11290-2, Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 2: Enumeration method © KEBS 2018 — All rights reserved 1
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 7251, Microbiology of food and animal feeding stuffs — Horizontal method for the detection and
enumeration of presumptive Escherichia coli — Most probable number technique
KS ISO 55381: Milk and milk products - Sampling - Inspection by attributes.
KS ISO 16649–2:2001, Microbiology of food and animal feeding stuffs – Horizontal method for the
enumeration of beta-glucuronidase-positive Escherichia coli – Part 1: Colony-count technique at
44°C using 5-bromo-4-chloro-3-indolyl Beta-D-glucuronide
3 Description
3.1 Cheese
Is the ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which
the whey protein/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 other
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).
3.2 Ripened cheese
Is cheese which is not ready for consumption shortly after manufacture but which must be held for such time,
at such temperature, and under such other conditions as will result in the necessary biochemical and
physical changes characterizing the cheese in question.
3.3 Mould ripened cheese
Is a ripened cheese in which the ripening has been accomplished primarily by the development of
characteristic mould growth throughout the interior and/or on the surface of the cheese.
3.4 Unripened cheese including fresh cheese
Is cheese which is ready for consumption shortly after manufacture.
4 Essential composition and quality factors
4.1 Raw materials
Milk and/or products obtained from milk complying with the relevant Kenya Standards.
4.3 Permitted ingredients
The following ingredients shall be permitted in cheese:
a) Starter cultures of harmless lactic acid and/or flavour producing bacteria and cultures of other harmless
microorganisms.
b) Safe and suitable enzymes.
2 © KEBS 2019 — All rights reservedDKS 28-1:2019
c) Sodium chloride complying with KS 229
d) Potable water complying with KS EAS 153.
4.4 Compositional requirements
The following requirements given in Table 1 and Table 2 shall be applicable to all cheeses. However, this
classification shall not preclude the designation of more specific requirements in individual cheese standards and
those specified in annex B of this standard.
Table 1 — Classification of cheese according to firmness and ripening/curing
characteristics
S/N According to firmness: Term 1 According to principal ripening:
If MFFB% equals; Designation shall be; Term 2, shall be;
i) Ripened or cured:
< 51 Extra hard
a) mainly surface
b) mainly interior
ii) 49 – 56 Hard Mould ripened or cured:
a) mainly surface
b) mainly interior
iii) 54 – 69 Firm/semi-hard Unripened/fresh
iv) > 67 Soft In brine
a)
MFFB equals percentage moisture on a fat-free basis, i.e.
weight of moisture in the cheese ×100
total weight of cheese - weight of fat in the cheese
Table 2 — Classification of cheese according to fat content
Requirement Term II Term III
The second phrase in Designation according to principal curing
If FDM (%), m/m, the designation shall characteristics
equals; be;
≥60% High fat i)cured or ripened:
a) mainly surface
45% – 60% Full fat b) mainly interior
ii)mould cured or ripened:
25% – 45% Medium fat a) mainly surface
b) mainly interior
10% – 25% Partially skimmed /low fat
iii) uncured or unripenedfat content of the cheese ×100
total weight of cheese - weight of moisture in the cheese
Example: The description of a cheese with moisture on a fat-free basis of 57 % and fat on a dry basis of 53
%, which is cured in a manner similar to that in which Roquefort is cured, would be:
semi-hard full fat interior mould cured cheese
(Term I) (Term II) (Term III)
4.5 When tested in accordance with KS ISO 5943 the limit of salt content shall not exceed 3%
5 Food additives
Only those food additives listed below may be used and only within the limits specified.
Unripened cheeses
As listed in the Group Standard for Unripened Cheese Including Fresh Cheese (KS 2787).
Cheeses in brine
As listed in the Standard for Cheeses in Brine (KS 2850).
Ripened cheeses, including mould ripened cheeses
Additives not listed below but provided for in Kenya and codex individual standards for varieties of ripened
cheeses may also be used for similar types of cheese within the limits specified within those standards.
Table 3 — List of food additive
INS no. Name of additive Maximum level
Colours
100 Curcumins (for edible cheese rind) Limited by GMP
101 Riboflavins Limited by GMP
120 Carmines (for red marbled cheeses Limited by GMP
only)
140 Chlorophyll (for green marbled Limited by GMP
cheeses only)
141 Chlorophylls, copper complexes 15 mg/kg
160a(i) Carotene, beta-, synthetic 25mg/kg
160a(ii) Carotenes, beta-, vegetable 600 mg/kg
160b(ii) Annatto extracts, norbixin based 50 mg/kg
160c Paprika oleoresin Limited by GMP
160e Carotenal, beta-apo-8’- 35 mg/kg
160f Carotenoic acid, ethyl ester, beta- 35 mg/kg
apo-8’-
162 Beet red Limited by GMP
4 © KEBS 2019 — All rights reservedDKS 28-1:2019
171 Titanium dioxide Limited by GMP
Acidity regulators
170 Calcium carbonates
504 Magnesium carbonates Limited by GMP
575 Glucono delta-lactone
Preservatives
200 Sorbic acid
202 Potassium sorbate 3 000 mg/kg calculated as sorbic acid
203 Calcium sorbate
234 Nisin 12.5 mg/kg
239 Hexamethylene tetramine 25 mg/kg, expressed as formaldehyde
(Provolone only)
251 Sodium nitrate
50 mg/kg, expressed as NaNO3
252 Potassium nitrate
280 Propionic acid
3 000 mg/kg, calculated as propionic
281 Sodium propionate
acid
282 Calcium propionate
1105 Lysozyme Limited by GMP
For surface/rind treatment only:
200 Sorbic acid
1000mg/kg singly or in combination,
202 Potassium sorbate
calculated as sorbic acid
203 Calcium sorbate
INS no. Name of additive Maximum level
235 Natamycin (pimaricin) 2 mg/dm 2 of surface. Not present in a
depth of 5 mm
Miscellaneous additive
508 Potassium chloride Limited by GMP
Anti-caking agents (Sliced, cut, shredded or grated cheese)
460 Celluloses Limited by GMP
551 Silicon dioxide, amorphous
552 Calcium silicate 10 000mg/kg singly or in combination.
553 Magnesium silicates Silicates calculated as silicon dioxide
560 Potassium silicate
Preservatives
200 Sorbic acid
© KEBS 2019 — All rights reserved 5202 Potassium sorbate 1000 mg/kg singly or in combination,
calculated as sorbic acid
203 Calcium sorbate
6 Hygiene
6.1 It is recommended that the products covered by the provisions of this standard be prepared and
handled in accordance with the Code of Hygienic Practice for Milk and Milk Products (KS 1552) and other
relevant texts such as Codes of Hygienic Practice and Codes of Practice. The products should comply with
any microbiological criteria established in accordance with the Principles and Guidelines for the
Establishment and Application of Microbiological Criteria Related to Foods (KS CXG 21-1997).
6.2 The products shall comply with microbiological criteria established in Table 4 below;
Table 4 — Microbiological requirements for all cheese
S/N Quality Requirement Test method
,
i) Total coliforms ,CFU/g, max 100 KS ISO 4832
ii) Listeria monocytogenes, CFU/25g Absent KS ISO 11290-2
iii) Salmonella spp.CFU/25g Absent KS ISO 6785
iv) Staphylococcus aureus, CFU/g Absent KS ISO 6888-1
v) Escherichia coli, cfu/g Absent KS ISO 7251
Yeast and moulds, CFU/g, max 10 KS ISO 6611
6.3 Fresh cheese shall also comply with the microbiological requirements given in Table 5 below;
Table 5 — Additional microbiological requirements for all fresh cheese
S/N Quality Requirement Test method
i) Yeast and mould, CFU/g Max 100 KS ISO 6611
ii) S.aureaus, CFU/g Max. 10 KS ISO 6888-1
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 (CXS 193-1995).
7.1 Heavy metals
When tested in accordance with AOAC 999.10 or KS ISO/TS 6733, the level of lead (Pb) shall not exceed
0.02 mg/kg.
7.2 Pesticide residues
All cheeses shall conform to maximum limits residues set by Codex Alimentarius Commission.
6 © KEBS 2019 — All rights reservedDKS 28-1:2019 7.3 Mycotoxin residues When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg. 7.4 Veterinary drugs residues Cheeses shall conform to maximum tolerable residue limits for antibiotics and other veterinary drugs set by Codex Alimentarius Commission. 9 Packaging All cheese shall be packed in food grade material that ensures product safety and integrity. 10 Labelling In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38), Use of Nutrition and health claims (KS EAS 805), and the General Standard for the Use of Dairy Terms (KS CXS 206-1999), the following specific provisions apply 10.1 Name of the food 10.1.1 The name of the food shall be cheese or other names as defined in 3.3 to 3.4. However, the word “cheese” may be omitted in the designation of an individual cheese variety reserved by a standard for individual cheeses, and, in the absence thereof, a variety name specified in the national legislation of the country in which the product is sold, provided that the omission does not create an erroneous impression regarding the character of the food. 10.1.2 In case the product is not designated with a variety name but with the designation "cheese" alone, the designation may be accompanied by the appropriate descriptive terms given in table 1. For example; The designation of a cheese with moisture on a fat-free basis of 57 % which is ripened in a manner similar in which Danablu is ripened would be: "Mould ripened firm cheese or firm mould ripened cheese." 10.2 Declaration of milk fat content The milk fat content shall be declared in a manner found acceptable in the country of sale to the final consumer, 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 provided that the number of servings is stated. Additionally, the following terms may be used: High fat ( if the content of FDM is above or equal to 60%) Full fat (if the content of FDM is above or equal to 45% and less than 60%) Medium fat ( if the content of FDM is above or equal to 25% and less than 45%) Partially skimmed (if the content of FDM is above or equal to 10% and less than 25%) Skim (if the content of FDM is less than 10%) 10.4 Country of manufacture (origin) In the case of cheeses sold in the home market and designated by the name of cheese not originating in the producing country, the original cheese, or where not possible, the original pack or prepared consumer pack shall be marked with 'the name, or other clear indication, of the producing country'. Other clear indication could include things such as a clear statement of the full address of the manufacturer or the name of a well-recognized state, region or province of the producing country. © KEBS 2019 — All rights reserved 7
10.5 The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the
food shall be declared.
10.6 Net contents
The net contents shall be declared by weight in either the metric ("Système International" units) or as required
by the country in which the product is sold.
10.7 List of Ingredients
A complete list of ingredients shall be declared on the label in descending order of proportion.
10.8 storage instructions or conditions for use
10. 9 date of manufacture
10.10 Expiry date;
10.11 batch code/number
10.12 lot identification
However, lot identification, and the name and address of the manufacturer or packer may be replaced by an
identification mark, provided that such a mark is clearly identifiable with the accompanying documents.
11 Methods of sampling and analysis
11.1 Sampling shall be carried out in accordance with the latest version of KS ISO 707"Milk and Milk
products - Guidance on sampling" and in KS ISO 55381: Milk and milk products - Sampling - Inspection by
attributes.
11.2 Analysis for cheese shall be carried out in accordance to 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
Annex A
(informative)
Cheese characteristics
8 © KEBS 2019 — All rights reservedDKS 28-1:2019
A.1 Cheese rind
During ripening of the moulded cheese curd in natural creation or in environments in which the air humidity and,
possibly, air composition are controlled, the outside of the cheese will develop into a semi-closed layer with a
lower moisture content. This part of the cheese is called rind. The rind is constituted of cheese mass which, at
the start of the ripening, is of the same composition as the internal part of the cheese. In many cases, the
brining of cheese initiates the formation of rind. Due to the influence of the salt gradient in the brine, of oxygen, of
drying out and of other reactions, the rind successively becomes of a somewhat different composition than the
interior of the cheese and often presents a more bitter taste.
During or after ripening the cheese rind can be treated or can be naturally colonized with desired cultures of
microorganisms, for instance Penicillium candidum or Brevibacterium linens. The resulting layer, in some cases
referred to as smear, forms a part of the rind.
Rindless cheese is ripened by the use of a ripening film. The outer part of that cheese does not develop a rind
with lower moisture content although influence of light of course can cause some difference compared to the inner
part.
A.2 Cheese surface
The term "cheese surface" is used for the outside layer of cheese or parts of cheese, even in the sliced, shredded
or grated form. The term includes the outside of the whole cheese, disregarding whether a rind has been formed or
not.
A.3 Cheese coatings
Cheese can be coated prior to the ripening, during the ripening process or when the ripening has been
finished. When a coating is used during ripening the purpose of the coating is to regulate the moisture content of
the cheese and to protect the cheese against microorganisms.
Coating of a cheese after the ripening has been finished is done to protect the cheese against microorganisms
and other contamination, to protect the cheese from physical damage during transport and distribution and/or to
give the cheese a specific appearance (e.g. coloured).
Coating can be distinguished very easily from rind, as coatings are made of non-cheese material, and very often
it is possible to remove the coating again by brushing, rubbing or peeling it off.
Cheese can be coated with:
A film, very often polyvinyl acetate, but also other artificial material or material composed of natural ingredients,
which helps to regulate the humidity during ripening and protects the cheese against microorganisms (for
example, ripening films).
NOTE Wheat gluten or wheat protein products should not be used for technological reasons e.g. coating or processing aids for foods which
are gluten-free by nature - Codex Standard for Wheat Protein Products including Wheat Gluten.
A layer, mostly wax, paraffin or a plastic, which normally is impermeable to moisture, to protect the cheese
after ripening against microorganisms and against physical damage during retail handling and, in some cases to
contribute to the presentation of the cheese.
Annex B
(normative)
© KEBS 2019 — All rights reserved 9Classification of cheese according to firmness, fat content and dry matter content
The following classification shall be applicable to all cheeses covered by this standard. However, this classification
shall not preclude the designation of more specific requirements in individual cheese standards.
Table B.1 — Classification of cheese
Type of cheese Class/ Class Alternate class Fat in dry matter Minimum
designation designation content dry matter
Minimum Maximum content
(%)(m/m) (%)(m/m) (%)(m/m)
1. Hard cheeses High fat cheese Unspecified 60 56
(Full fat) cheese Asiago 45 * 63
Cacciocavallo 45 * 64
Cheddar 48 * 61
Emmental 45 * 60
Gruyere 45 * 62
Mature cheddar 48 * 62
Pecorino 45 * 60
Samso 45 * 54
Unspecified: 45 59 60
e.g Romano
Pepato
Swiss
Gouda
Cheshire
Sapsago
Medium fat Medium fat cheddar 35 47 48
cheeses
Medium fat Pecorino 25 44 56
Medium fat Samso 35 44 46
Parmesan 25 44 64
Reggiano 30 45 67
Unspecified 10 44 52
2. Semi hard cheeses High fat cheese Drakensberg 56 * 56
Unspecified 60 * 60
High fat blue Unspecified 60 * 52
mould cheese
10 © KEBS 2019 — All rights reservedDKS 28-1:2019
High fat blue Baby Gouda 48 60 55
mould cheese
Cheshire 48 * 56
Danbo 45 * 52
Edam 38 * 47
Feta 45 * *
Gouda or sweet milk 48 * 55
Halloumi 45 * 52
Harvarti 45 * 50
Mozzarella 45 * 31
Provolone 45 * 51
Tilsiter 45 * 55
Washed curd cheese 45 * 52
Unspecified: 45 59 50
e.g.
Pizza cheese
String cheese
Baby swiss cheese
Processed cheeses
Lancashire
Limburger
Munster
Brick
(Full fat) blue Blue Stilton 45 * 56
Wensleydale 56 * 56
unspecified 50 59 52
(Full fat) white Stilton, White Stilton 50 * 56
mould cheese
Wensleydale 45 * 56
Unspecified 50 59 50
Medium fat cheese Cumin 40 44 53
Medium fat Danbo 35 44 44
Medium fat feta 30 44 34
Medium fat Gouda 38 47 48
Medium fat Harvati 38 44 46
Medium fat Mozarrella 30 44 26
Medium fat Tilsiter 35 44 49
Unspecified 10 44 34
Medium fat white Unspecified * 10 *
© KEBS 2019 — All rights reserved 11mould cheese
3. Semi-Soft cheeses High fat cheese Unspecified 60 * 55
(Full fat) cheese Unspecified 45 59 48
(Full fat) white mould Brie 45 * 43
ripened cheese
Bel Paese 45 * 50
Camembert 45 * 43
Saint (St) Paulin 40 * 44
Unspecified: 40 * 43
e.g. White-veined
cheese
(Full fat) blue mould Gorgonzola 50 60 5
ripened cheese
Roquefort 50 60 56
Unspecified 48 54 40
Blue- veined cheese
Medium fat cheese Robiola 35 44 35
Unspecified 25 44 *
Medium fat white Medium fat brie 40 44 44
mould cheese
Medium fat camembert 40 44 41
unspecified 10 44 20
4. Soft cheese High-fat cheese Unspecified 60 * 50
(Full fat) cheese Coulommiers 40 * 42
Limburger 45 * 38
Ricotta 50 59 45
Romadur 45 * 40
Unspecified: 45 59 40
e.g.
Cottage cheese
Cream cheese
Paneer
Ricotta
Mascarpone
Queso blanco
Fresh goat cheese
Liptau
Romadur
Medium fat cheese Medium fat ricotta 25 44 25
Unspecified: 10 44 20
* Not specified
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