Evaporated milks - Specification - KENYA STANDARD
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KENYA STANDARD DKS 2510: 2019
ICS 67.100.10
Evaporated milks — Specification
© KEBS 2019 First Edition 2019DKS 2510: 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. 12 of 2001 of the Laws of Kenya, copyright
subsists in all Kenya Standards and except as provided under Section 26 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 2510: 2019
ICS 67.100.10
Evaporated milks — 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 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 2510: 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.
Evaporated milks refer to milks with no added sugar and reduced water content through an evaporation
process, after which the product is homogenized, canned and sterilized. This process gives it a unique flavor
and concentrated nutrients and calories, making the milk more calories laden and nutritious than the fresh
milk. It has significant advantages over fresh milk through its extended shelf life. It is used chiefly for direct
consumption or further processing
The development of this standard has been necessitated by the technological and market developments in
the dairy sector. The standard intends to safeguard the interests of the stakeholders and guarantee
enhanced safety of the consumers
This standard gives quality parameters on the various types of evaporated milks amongst other
requirements.
During the preparation of this standard reference was made to the following documents:
CODEX STAN 281-1971 Evaporated milks.
Acknowledgement is hereby made for the assistance derived from the above sources.
iv KEBS 2019 — All rights reservedKENYA STANDARD DKS 2510: 2019 Evaporated milks — Specification 1 Scope This Kenya Standard specifies the requirements and methods of sampling and test for Evaporated milks intended for direct consumption or further processing. 2 Normative references The following referenced documents are indispensable in the application of this document. For dated references, only the edition applies. For undated references, the latest edition of the referenced document including any amendments applies. AOAC 986.15, Official method for Arsenic, Cadmium, Lead, Selenium and Zinc in human and pet foods 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, General Standard for the Use of Dairy Terms KS CODEX STAN 212, Codex standard for sugars KS EAS 38, Labelling of prepackaged foods KS EAS 153 –Drinking (portable) water specification KS EAS 49, Milk powders and cream powder — Specification KS EAS 805, Use of Nutrition and health claims KS 1552, Code of hygienic practice for milk and milk products KS ISO 707, Milk and milk products — Guidance on sampling KS ISO 1737, Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) KS ISO 4832, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coliforms — Colony count technique KS ISO 4833-1, Microbiology of the food chain — Horizontal method for the enumeration of microorganisms — Part 1: Colony count at 30 degrees C by the pour plate technique KS ISO 6579-1, Microbiology of the food chain — Horizontal method for the detection, enumeration and serotyping of Salmonella — Part 1: Detection of Salmonella spp. 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 6731, Milk, cream and evaporated milk — Determination of total solids content (Reference method) KS ISO 6888-3, Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) — Part 3: Detection and MPN technique for low numbers 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 8968-1, Milk and milk products — Determination of nitrogen content — Part 1: Kjedahl principle and crude protein KS ISO 11866-1, Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique using 4-methylumbelliferyl-Beta-D-glucuronide (MUG) KS ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography 3 PRODUCT DESCRIPTION KEBS 2019 — All rights reserved 1
Evaporated milks are milk products which can be obtained by the partial removal of water from milk by heat,
or by any other process which leads to a product of the same composition and characteristics. The fat and/or
protein content of the milk may have been adjusted, only to comply with the compositional requirements in
Section 4 of this Standard, by the addition and/or withdrawal of milk constituents in such a way as not to alter
the whey protein to casein ratio of the milk being adjusted.
4 ESSENTIAL COMPOSITION AND QUALITY FACTORS
4.1 Raw materials
a) milk powders and cream powder complying with KS EAS 49.
b) The following milk products are allowed for protein adjustment purposes:
i. Milk retentate: Milk retentate is the product obtained by concentrating milk protein by ultrafiltration of
milk, partly skimmed milk, or skimmed milk;
ii. Milk permeate: Milk permeate is the product obtained by removing milk proteins and milkfat from
milk, partly skimmed milk, or skimmed milk by ultrafiltration; and
iii. Lactose.
4.2 Permitted ingredients
– Potable water
– Sodium chloride.
4.3 General requirements
Evaporated milks shall meet the following general requirements:
a) shall have characteristic colour of the product
b) shall have slightly viscous smooth uniform texture.
c) Shall have characteristic, caramelized flavour.
d) Shall be free from objectionable odours, flavours and foreign matter
4.4 Specific requirements
Evaporated milks shall comply with specific requirements given in Table 1 when tested in accordance with
the test methods specified therein.
Table 1 — Specific requirements for Evaporated milk
S/N Characteristic Requirement Test method
Evaporated Evaporated Evaporated Evaporated
milk skimmed partly high-fat
milk skimmed milk
milk
i. Minimum milkfat, 7.5 1 1 - 7.5 15 ISO 1737
%, m/m
ii. Minimum milk solids, 25 20 20 11.5 ISO 6731
%, m/m
iii. Minimum milk 34 34 34 34 ISO 8968-1
protein in milk solids-
not-fat(a), %, m/m
iv. Moisture content 27 % 28 % 27 % - 28 % 27 % - 30 % KS ISO 3727-
1
2 KEBS 2019 — All rights reservedDKS 2510: 2019
5 FOOD ADDITIVES
Only those food additives listed below may be used and only within the limits specified.
INS no. Name of additive Maximum level
Firming agents
508 Potassium chloride 2 000 mg/kg singly or 3 000 mg/kg
509 Calcium chloride in combination, expressed as
anhydrous substances
Stabilizers
331 Sodium citrates 2 000 mg/kg singly or 3 000 mg/kg
332 Potassium citrates in combination, expressed as
333 Calcium citrates anhydrous substances
Acidity regulators
170 Calcium carbonates 2 000 g/kg singly or 3 000 g/kg in
339 Sodium phosphates combination, expressed as
340 Potassium phosphates anhydrous substances
341 Calcium phosphates
450 Diphosphates
451 Triphosphates
452 Polyphosphates
500 Sodium carbonates
501 Potassium carbonates
Thickener
407 Carrageenan 150 mg/kg
Emulsifier
322 Lecithins Limited by GMP
6 HYGIENE
6.1 Evaporated milks shall be produced and handled in accordance with Code of Hygienic Practice for Milk
and Milk Products (KS 1552)
6.2 Evaporated milks shall comply with microbiological limits given in Table 2 when tested in accordance with
the test methods specified therein.
Table 2 — Microbiological limits for Evaporated milks
S/N Characteristic Maximum limit Test method
Total plate count, CFU/g 103 ISO 4833-1
i.
Total coliform, CFU/g 10 ISO 4832
ii.
Escherichia coli, per g Absent ISO 7251
iii.
Staphylococcus aureus, Absent ISO 6888-3
iv.
g
KEBS 2019 — All rights reserved 3Yeasts and moulds, 10 ISO 6611
v.
CFU/g
Salmonella spp, per 25 g Absent ISO 6579-1
vi.
7 CONTAMINANTS
7.1 Pesticide residues
Evaporated milks shall conform to maximum limits residues set by Codex Alimentarius Commission.
7.2 Veterinary drugs residues
Evaporated milks shall conform to maximum tolerable residue limits for antibiotics and other veterinary drugs
set by Codex Alimentarius Commission.
7.3 Heavy metals
Evaporated milks shall comply with maximum limits given in Table 3 when tested in accordance with the test
methods specified therein.
S/N Heavy metals Limit Test method
mg/kg
Iron (Fe) 0.2
i.
Copper (Cu) 0.05
ii.
Lead (Pb) 0.02 AOAC 999.10
iii.
Cadmium (Cd) 0.02
iv.
Arsenic (As) 0.1 AOAC 986.15
v.
7.4 Mycotoxin
When tested in accordance with ISO 14501 the level of Aflatoxin M1 shall not exceed 0.50 µg/kg.
9 Packaging
evaporated milks shall be packaged in food grade material that ensures product safety and integrity.
4 KEBS 2019 — All rights reservedDKS 2510: 2019
10 Labelling
In addition to the provisions of the General Standard for the Labelling of Prepackaged Foods (KS EAS 38)
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
The name of the food shall be: according to the composition specified
Evaporated milk in Section 4.4 in Table 1
Evaporated skimmed milk
Evaporated partly skimmed milk
Evaporated high-fat milk
Evaporated partly skimmed milk may be designated “evaporated semi-skimmed milk” if the milkfat content is
4.0–4.5% and the minimum milk solids is 24% m/m.
10.2 Declaration of milkfat content
If the consumer would be misled by the omission, the milkfat 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 or volume, or (ii) in
grams per serving as quantified in the label provided that the number of servings is stated.
10.3 Declaration of milk protein
If the consumer would be misled by the omission, the milk protein content shall be declared in a manner
acceptable in the country of sale to the final consumer, either as (i) a percentage by mass or volume, or (ii)
grams per serving as quantified in the label provided that the number of servings is stated.
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 or volume 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
KEBS 2019 — All rights reserved 510.10 Expiry date; 10.11 batch code/number 10.12 lot identification 10.12 Declaration of irradiation status where applicable 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 6 KEBS 2019 — All rights reserved
DKS 2510: 2019 KEBS 2019 — All rights reserved 7
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