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KENYA STANDARD DKS 28-1:2019 ICS 67.100.30

Cheese — Specification

Part 1:

General requirements

© KEBS 2019 Third Edition, 2019

DKS 28-1:2019

ii © KEBS 2019 — All rights reserved

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.

KENYA STANDARD DKS 28-1:2019 ICS 67.100.30

© KEBS 2019 — All rights reserved iii


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: [email protected], 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

DKS 28-1:2019

iv © KEBS 2019 — All rights reserved

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.

KENYA STANDARD DKS 28-1: 2019

© KEBS 2018 — All rights reserved 1


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

2 © KEBS 2019 — All rights reserved

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.

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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: Term 2, shall be; If MFFB% equals; Designation shall be;

i)

< 51

Extra hard Ripened or cured: 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 the designation shall be;

Designation according to principal curing characteristics If FDM (%), m/m,

equals;

≥60% High fat

i)cured or ripened: a) mainly surface b) mainly interior ii)mould cured or ripened: a) mainly surface b) mainly interior iii) uncured or unripened

45% – 60% Full fat

25% – 45% Medium fat

10% – 25% Partially skimmed /low fat

<10% Skim

b) FDB equals percentage fat on the dry basis, i.e.


fat 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 only)

Limited by GMP

140 Chlorophyll (for green marbled cheeses only)

Limited by GMP

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-

apo-8’- 35 mg/kg

162 Beet red Limited by GMP

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171 Titanium dioxide Limited by GMP

Acidity regulators

170 Calcium carbonates

Limited by GMP 504 Magnesium carbonates

575 Glucono delta-lactone

Preservatives

200 Sorbic acid

3 000 mg/kg calculated as sorbic acid 202 Potassium sorbate

203 Calcium sorbate

234 Nisin 12.5 mg/kg

239 Hexamethylene tetramine (Provolone only)

25 mg/kg, expressed as formaldehyde

251 Sodium nitrate 50 mg/kg, expressed as NaNO3

252 Potassium nitrate

280 Propionic acid 3 000 mg/kg, calculated as propionic acid

281 Sodium propionate

282 Calcium propionate

1105 Lysozyme Limited by GMP

For surface/rind treatment only:

200 Sorbic acid

1000mg/kg singly or in combination, calculated as sorbic acid

202 Potassium sorbate

203 Calcium sorbate

INS no.

Name of additive

Maximum level

235 Natamycin (pimaricin) 2 mg/dm2 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

10 000mg/kg singly or in combination. Silicates calculated as silicon dioxide

552 Calcium silicate

553 Magnesium silicates

560 Potassium silicate

Preservatives

200 Sorbic acid


202 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.

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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.


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

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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)


Classification 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 designation

Alternate class designation

Fat in dry matter content

Minimum dry matter content (%)(m/m)

Minimum (%)(m/m)

Maximum (%)(m/m)

1. Hard cheeses High fat cheese Unspecified 60 56

(Full fat) cheese Asiago Cacciocavallo Cheddar Emmental Gruyere Mature cheddar Pecorino Samso Unspecified: e.g Romano Pepato Swiss Gouda Cheshire Sapsago

45 45 48 45 45 48 45 45 45

* * * * * * * * 59

63 64 61 60 62 62 60 54 60

Medium fat cheeses

Medium fat cheddar Medium fat Pecorino Medium fat Samso Parmesan Reggiano Unspecified

35 25 35 25 30 10

47 44 44 44 45 44

48 56 46 64 67 52

2. Semi hard cheeses High fat cheese

Drakensberg Unspecified

56 60

* *

56 60

High fat blue mould cheese

Unspecified 60 * 52

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High fat blue mould cheese

Baby Gouda Cheshire Danbo Edam Feta Gouda or sweet milk Halloumi Harvarti Mozzarella Provolone Tilsiter Washed curd cheese Unspecified: e.g. Pizza cheese String cheese Baby swiss cheese Processed cheeses Lancashire Limburger Munster Brick

48 48 45 38 45 48 45 45 45 45 45 45 45

60 * * * * * * * * * * * 59

55 56 52 47 * 55 52 50 31 51 55 52 50

(Full fat) blue Blue Stilton Wensleydale unspecified

45 56 50

* * 59

56 56 52

(Full fat) white mould cheese

Stilton, White Stilton Wensleydale Unspecified

50 45 50

* * 59

56 56 50

Medium fat cheese Cumin Medium fat Danbo Medium fat feta Medium fat Gouda Medium fat Harvati Medium fat Mozarrella Medium fat Tilsiter Unspecified

40 35 30 38 38 30 35 10

44 44 44 47 44 44 44 44

53 44 34 48 46 26 49 34

Medium fat white Unspecified * 10 *


mould cheese

3. Semi-Soft cheeses High fat cheese Unspecified 60 * 55

(Full fat) cheese Unspecified 45 59 48

(Full fat) white mould ripened cheese

Brie Bel Paese Camembert Saint (St) Paulin Unspecified: e.g. White-veined cheese

45 45 45 40 40

* * * * *

43 50 43 44 43

(Full fat) blue mould ripened cheese

Gorgonzola Roquefort Unspecified Blue- veined cheese

50 50 48

60 60 54

5 56 40

Medium fat cheese Robiola Unspecified

35 25

44 44

35 *

Medium fat white mould cheese

Medium fat brie Medium fat camembert unspecified

40 40 10

44 44 44

44 41 20

4. Soft cheese High-fat cheese Unspecified 60 * 50

(Full fat) cheese Coulommiers Limburger Ricotta Romadur Unspecified: e.g. Cottage cheese Cream cheese Paneer Ricotta Mascarpone Queso blanco Fresh goat cheese Liptau Romadur

40 45 50 45 45

* * 59 * 59

42 38 45 40 40

Medium fat cheese Medium fat ricotta Unspecified:

25 10

44 44

25 20

* Not specified

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