AFRICAN 
STANDARD  DARS  
1078  
First Edition 2023 
 
 Reference No. DARS 1078 :2023(E) 
ICS 67.100.30  
 
 
© ARSO 20 23 
 
 
 
 
 
 
 
 
 
 
 
Group Standard for un -ripened cheese including fresh cheese  — 
Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DARS  1078 :2023 
ii © ARSO 20 23 — All rights reserved   
Table of contents  
 
1 Scope  ................................ ................................ ................................ ................................ .............  1 
2 Normative references  ................................ ................................ ................................ .....................  1 
3 Terms and definitions  ................................ ................................ ................................ .....................  1 
4 Requirements  ................................ ................................ ................................ ................................ . 1 
4.1 Raw materials  ................................ ................................ ................................ ........................  1 
4.2 General requirement  ................................ ................................ ................................ ..............  2 
4.3 Compositional Requirements ................................ ................................ ................................ . 2 
5 Food Additives  ................................ ................................ ................................ ................................  2 
6 Contaminants  ................................ ................................ ................................ ................................ . 2 
7 Hygiene  ................................ ................................ ................................ ................................ ..........  2 
8 Labelling  ................................ ................................ ................................ ................................ .........  3 
8.1 Name of the food  ................................ ................................ ................................ ...................  3 
8.2 Declaration of milkfat content  ................................ ................................ ................................  4 
8.3 Declaration of milk protein  ................................ ................................ ................................ ..... 4 
8.4 Additional Mandatory Requirements.  ................................ ................................ ....................  4 
8.5 Labelling of non -retail containers  ................................ ................................ ...........................  4 
9      Packaging  ................................ ................................ ................................ ................................ ....... 4 
10           Methods of Sampling and Analysis ………………………………………………....4  
 
  DARS 1073 :2023 
© ARSO 20 23 — All rights reserved  iii Foreword  
 
The African Organization for Standardization (ARS O) is an African intergovernmental organization 
established by the United Nations Economic Commission for Africa (UNECA) and the Organization of 
African Unity (AU)  in 1977 . One of the fundamental mandates of ARSO is to develop and harmoniz e 
African Standards (ARS) for the purpose of enhancing Africa’s internal trading capacity, increase 
Africa’s product and service competitiveness globally and uplift the welfare of African communities.  The 
work of preparing African  Standards is normally carried out through ARSO  technical committees. Each 
Member State  interested in a subject for which a technical committee has been established has the 
right to be represented on that committee. International organizations, Regional Economic Communities 
(RECs), governmental and non -governmental  organizations , in liaison with ARSO , also take part in the 
work.  
 
ARSO  Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2.  
 
The main task of technical committees is to prepare ARSO  Standards. Draft ARSO  Standards adopted 
by the technical committees are circulated to the member bodies for voting. Publication as an ARSO  
Standard requires approval by at least 75 % of the member bodies casting a vote.  
 
Attention is drawn to the possibility that some of the elements of this document may be the subject of 
patent rights. ARSO  shall not be held responsible for identifying any or all such patent rights.  
 
This African Standard was prepared by the ARSO Technical Committee on Milk and milk products 
(ARSO/TC 04) 
 
 
 
 
 
 
 
© African Organisation for Standardisation  2023 — All rights reserved* 
 
ARSO Central Secretariat  
International House 3rd Floor  
P. O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel. +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
  
 
* © 2023 ARSO — All rights of exploitation reserved worldwide for African Member States’ NSBs.  DARS  1078 :2023 
iv © ARSO 20 23 — All rights reserved   
Copyright notice  
 
This ARSO document is copyright -protected by ARSO. While the reproduction of this document 
by participants in the ARSO standards development process is permitted without prior permission 
from ARSO, neither this document nor any extract from it may be reproduced, sto red or 
transmitted in any form for any other purpose without prior written permission from ARSO.  
 
Requests for permission to reproduce this document for the purpose of selling it should be 
addressed as shown below or to ARSO’s member body in the country of the requester:  
 
 
© African Organisation for Standardisation 20 23 — All rights reserved  
 
ARSO Central Secretariat  
International House 3rd Floor  
P.O. Box 57363 — 00200 City Square  
NAIROBI, KENYA  
 
Tel: +254 -20-2224561, +254 -20-3311641, +254 -20-3311608  
 
E-mail: arso@arso -oran.org  
Web: www.arso -oran.org  
 
Reproduction for sales purposes may be subject to royalty payments or a licensing agreement. 
Violators may be p rosecuted.  
 
 
 
  DARS 1073 :2023 
© ARSO 20 23 — All rights reserved  v  
 DARS 1073 :2023 
© ARSO 202 3 — All rights reserved    
Group Standard for un -ripened cheese including fresh cheese  - 
Specification  
 
1 Scope  
 
This Standard applies to  the requireme nts, sampling and test methods for  un-ripened cheese including 
fresh cheese, intended for direct  consumpti on or further processing. Subject to the provisions of this 
Standard, ARSO  Standards for individual  varieties of un -ripened cheese may contain provisions, which 
are more specific than  those in this Standard and in these cases; those specific provisions shall apply.  
 
 
2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their content 
constitut es requirements of this standard . For dated references, only the edition cited applies. For 
undated references, the latest edition of the referenced document (including any amendments) applies.  
 
CXS 2 21- Group Standard for Un-ripened Cheese in cluding fresh cheese  
 
CODEX STAN 192 -General Standard for Food Additives  
 
CXS 193 -General Standard for Contaminants and Toxins in Food and Feed  
 
CXC 1 -General Principles of Food Hygiene  
 
CXC 57 -Code of Hygienic Practice for Milk and Milk Products  
 
CXG 21 -Establishment and Application of Microbiological Criteria Related to Foods  
 
CXS 234, Recommended Methods of Analysis and Sampling  
 
ARS 56, Pre-packaged foods — Labelling  
 
ARS 1073, Cheese - Specification  
 
ISO 6579 -1, Microbiology of the food chain. Horizontal method for the detection, enumeration and  
serotyping of Salmonella Part 1:  Detection of Salmonella  spp 
 
ISO 11290 -1, Microbiology of the food chain. Horizontal method for the detection and enumeration of 
Listeria monocytogenes  and of Listeria  spp. Part 1: Detection method  
 
 
3 Terms and definitions  
 
Un-ripened cheeses including fresh cheeses are products in conformity with ARS  1073 , which are ready 
for consumption shortly  after manufacture.  
 
4 Requirements  
4.1 Raw materials  
 
4.1.1  Essential Raw materials  
 
Milk and/or products obtained from milk  
 
Note: Indicate the source of milk  if it is not cow milk  
 
4.1.2 Optional Raw Material s 
AFRICAN STANDARD  DARS  1078 :2023 
2 © ARSO 20 23 — All rights reserved  – Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultures of other 
harmless micro -organisms  
– Rennet or other safe and suitable coagulating enzymes  
– Sodium chloride  
– Potable water  complying to WHO guidelines  
– Gelatine and starches: Notwithstanding the provisions in ARS 1073 , these substances can be used 
in the same  function as stabilizers, provided they are added only in amounts functionally  necessary as 
governed by Good Manufacturing Practice taking into account any  use of the stabilisers/thickeners up 
on Codex food additives reference.  
– Vinegar  
– Rice, corn and potato flours and starches: Notwithstanding the provisions in the  ARS 1073 , these 
substances can be  used in the same function as anti -caking agents for treatment of the surface of  cut, 
sliced, and shredded products only, provided they are added only in amounts  functionally necessary as 
governed by Good Manufacturing Practice taking into  account any use of the anti -caking agents up on 
Codex food additives reference.  
 
4.2 General requirement  
 
Cheese shall be free from dirt and foreign matter  
 
4.3 Compositional Requirements  
 
Table 1: Milk Fat content  
 
Fat Content  FDM %  
High fat  above or equal to 60% 
Full fat  above or equal to 45% and less than 60%  
Medium fat  above or equal to 25% and less than 45%)  
Partially skimmed  above or equal to 10% and less than 25%)  
Skim  FDM is less than 10%)  
 
Note : FDM% means fat in the dry matter  
 
5 Food Additives  
 
Food additives may be used and only within the limits specified in General Standard for Food Additives 
(CODEX STAN 192 -1995) – Category 01.6.1 ( Unripen ed cheese) , also the ones in Table 3 considering 
its Annex  
 
6 Contaminants  
 
The products covered by this African 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).  
 
6.1 When tested in accordance with ISO 14501, the level of aflatoxin M1 shall not exceed 0.50 μg/kg.  
 
7 Hygiene  
 
It is recommended that the products covered by the provisions of this standard be prepared and handled 
in accordance with the appropriate sections of the General Principles of Food Hygiene (CXC 1 -1969), 
the Code of Hygienic Practice for Milk and Milk Produ cts (CXC 57 -2004) and other relevant Codex 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 A pplication of Microbiological Criteria Related to Foods (CXG 21 -1997).  
 
 
 DARS 1073 :2023 
© ARSO 202 3 — All rights reserved    
 
Table 2: Microbiological limits for un -ripened cheese including fresh cheese  
Food Category  Micro -
organisms  Sampling plan  Limits  Test method 
reference  n c m M 
Un-ripened 
cheese   Salmonella  5 0 Absence in 25 g  ISO 6579 -1 
Listeria 
monocytogenes  5 0 Absence in 25 g  ISO 11290 -1 
Brucella - For un -
ripened cheese 
made from Raw 
milk 5 0 Absence in 25 g  ELISA  Milk 
Ring test  / any 
other official 
international  
method  
Pathogenic E 
Coli  5 0 Absence in 25 g  ISO/TS 13136  
Coagulase -
positive 
staphylococci  5 0 102 
cfu/g
m 103cfu/g
m ISO 6888 -1 
Staphylococcal 
entero -toxins  5 0 Not detected in 
25 g ISO 19020   
Escherichia Coli  5 1 102 
cfu/g  103cfu/g  ISO 16649 -1 
Where:  
n = number of samples or units analyzed.  
c = maximum allowable number of sample units yielding marginal results, i.e. results between m and 
M. 
m = microbiological level that separates good quality from defective, or in a three -class  plan good 
from marginally acceptable quality.  
M = microbiological level in a three -class plan that separates marginally acceptable from 
unacceptable (defective)  quality. Note: In a two -class plan M is assimilated to m.  
 
 
8 Labelling  
 
In addition to the provisions of the ARSO standard ARS -56 and the General Standard for the Use of 
Dairy Terms (CXS 206 -1999), the following specific provisions apply:  
 
8.1 Name of the food  
 
The name of the food shall be un -ripened cheese. However, the words “un -ripened cheese” may be 
omitted in the designation of an individual un -ripened cheese variety reserved by a ARS 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.  
In case the product is not designated by an alternative or a variety name, but with the designation “un -
ripened cheese”, the designation may be accompanied by a descriptive term such as provided for in 
Cheese – Specification, ARS 1073 . DARS  1078 :2023 
4 © ARSO 20 23 — All rights reserved  Un-ripened cheese may alternatively be designated “fresh cheese” provided it is not misleading to the 
consumer in the country in which the product is sold.  
 
8.2 Declaration of milkfat 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 provid ed that the number of servings is stated.  
Additionally, terms may be used as per table ( 1). 
 
8.3 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,  
ii. or grams per serving as quantified in the label provided the number of servings is stated.  
 
8.4 Additional Mandatory Requirements.  
 
i. List of ingredients  
ii. Name and physical address of manufacturer or distributor or packer.  
iii. Net weight in metric unit.  
iv. Country of origin.  
v. ‘Best before date’ (dd/mm/yy).  
vi. Storage  conditions and instructions.  
vii. Lot identification, batch or code number.  
viii. Allergen information  
 
8.5 Labelling of non -retail containers  
 
Information required in Section 8 of this Standard and Sections 4.1 to 4.8 of the General Standard for 
the Labelling of Pre -packaged Foods ARS-56, and, if necessary, storage instructions, shall be given 
either on the container or in accompanying documents, 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 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.  
 
 
9  Packaging  
 
A container or outer container  in which the un -ripened including fresh  cheese is packed shall:  
(a) be made from a material that : 
 (i) is suitable for this purpose;  
(ii) will protect the contents thereof from contamination; and  
(iii) will not impart any undesirable flavour or taste to the contents thereof;  
(b) be so strong that it will not be damaged or deformed during normal storage, handling and transport 
practices;  
(c) in the case of a container that is re -used, be thoroughly cleaned and sterilized before the un -ripened 
including fresh cheese is packed therein;  
(d) be intact; and  
(e) be closed properly in a manner permitted by the nature thereof.  
 
 
10 Methods of Sampling and Analysis  
 DARS 1073 :2023 
© ARSO 202 3 — All rights reserved   For checking the compliance with this standard, the methods of analysis and sampling contained in 
the Recommended Methods of Analysis and Sampling (CXS 234 -1999) relevant to the provisions in 
this standard, shall be used . 
  DARS  1078 :2023 
6 © ARSO 20 23 — All rights reserved   