 
    KENYA STANDARD                 DKS 1756 :2021 
                           ICS 67.100.10  
 
 
 
 
 
 
 
 
 
  
 
Flavoured  milk— Specification  
 
 
 
  
 
  
 
 
 
 
 
 
 
 
 
 
 
 
 © KEBS 2021          Second  Edition 2021  
 DKS 1756 :2021 
 
ii  © KEBS 20 21— All rig hts reserved  TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on the Technical Committee:  
 
Kenya Dairy Board  
Brookside Dairy Limited  
Coca -Cola Company  
Directorate of Veterinary Services, Ministry of Agriculture, Livestock and Fisheries  
Egerton University  
Glacier Products Ltd  
Government Chemist's Department  
Jomo Kenyatta University of Agricultur e and Technology  
Kenya Accreditation Service  
KEVIAN KENYA LTD  
Ministry of Health  
National Public Health Laboratory  
Nestle  
New KCC Ltd.  
Promaco Limited  
Razco Ltd  
Smile Africa Organization  
State Department for Industrialization  
University of Nairobi  
Agriterr a  
AMESI[K] LTD  
Brilliant Dairy Farmers Association  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
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improvements to pub lished standards, addressed to  the Managing Director, Kenya Bureau of Standards, are 
welcome.  
 
 
 
 
 
 
 
© Kenya Bureau of Standards, 201 7 
 
Copyright. Users are reminded that by virtue of Section 2 5 of the Copyright Act, Cap. 130 of 2001 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 per mission in writing from the Managing 
Director .  KENYA STANDARD                 DKS 1756 :2021 
© KEBS 2017  — All rights reserved    iii                   ICS 67.100.10  
 
 
 
 
 
 
 
 
 
 
 
 
Flavoured  milk— Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
Head Office:  P.O. Box 54974, Nairobi -00200, Tel.: (+254 020) 605490, 60 2350, 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, 2309 39/40   Tel.: (+254 057) 23549, 22396        Tel.: (+254 051) 210553, 210555  
Fax: (+254 041) 229448   Fax: (+254 057) 21814  DKS 1756 :2021 
 
iv  © KEBS 20 21— All rig hts reserved  Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of the 
Standards Proje cts Committee, and it is in accordance with the procedures of the Kenya Bureau of Standards  
Conve rsion of milk into flavou red milk is a recognized form of its marketing .  The product is similar to the ultra- 
high temperature (long life) treated  and pasteur ized milk except that it is flavou red and sweetened to  taste.  It 
has consumer acceptability  and appeal.  Its manufacture fits in with the routine  milk handling  and processing 
procedures in the dairy. 
The organized dairies in the country have, therefore st arted the production of flavoured milk. This standa rd is 
being  issued to help these dairies in controlling the quality and also for guidin g other dairies in taking up the 
production of flavou red milk. 
This standard cancels and replaces KS 1756:2001, Specif ication  for flavoured  milk. 
 
During the preparation of this standard, reference was made to the  following documents.  
 
 
KS EAS 27, UHT Milk - Specification  
 
KS EAS KS EAS 69,  Pasteurized milk . 
 
IS 4709, Specification for flavou red milk. 
 
IS 4709, Specificat ion for sterilized milk.  
 
Acknowledgement is hereby made for the assistance derived from these sources.   
KENYA STANDARD                  DKS 1756 :2021  
 
 
 
© KE BS 2017  — All rights reserved    1 
 Flavoured  milk— Specification  
 
1        Scope 
 
This Kenya Standa rd specifies the requirements, methods  of sampling  and test for flavou red milk. 
 
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 
lates t edition of the referenced document (including any amendments) applies.  
 
AOAC 946.04, Official method for Phosphatase (residual) in ice cream and frozen desserts  
AOAC 999.10, Official method for lead, cadmium, zinc, copper, and iron in foods Atomic absorp tion 
Spectrophotometry after microwave Digestion  
KS 1552 , Code of hygienic practice for milk and milk products  
KS EAS 27, UHT milk - Specification  
KS EAS 38, Labelling of pre -packaged foods — General requirements  
KS EAS 39, Hygiene in the food and drink man ufacturing industry — Code of practice  
KS EAS 6 9, Pasteurized  milk — Specification  
EAS 803, Nutrition labelling — Requirements  
KS ISO 707, Milk and milk products — Guidance on sampling  
KS ISO 14501, Milk and milk powder — Determination of aflatoxin M1 cont ent — Clean -up by immunoaffinity  
chromatography and determination by high -performance liquid chromatography  
KS ISO 2446, Milk — Determination of fat content  
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 5764, Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)  
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 6731, Milk, cream and evapora ted 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  DKS 1756 :2021 
 
 
2  © KEBS 20 21 — All rights reserved  
 enumeration of presumptive Escherichia coli — Most probable number technique  
KS ISO 11290 -1, Microbiology of  the food chain — Horizontal method for the detection and enumeration of  
KS Listeria monocytogenes and of Listeria spp. — Part 1: Detection method  
ISO 11816 -1, Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric  
method for milk and milk -based drinks  
KS ISO 14501, Milk and milk powder — Determination of aflatoxin M1 content — Clean -up by immunoaffinity  
chromatography and determination by high -performance liquid chromatography  
 
 
3.1        Defini tions 
 
For the purposes of this  standa rd, the following definitions  shall apply: 
 
3.1 
raw milk  
normal, clean and fresh secretion extracted from the udder of a healthy cow, properly fed and kept, but 
excluding that got during the first seven days after calving  
 
3.2 
UHT or long  life milk  
the milk, ultra -high temperature treated, homogenized, filled and sealed aseptically into sterile retail containers in 
order to achieve commercial sterility  
 
3.3 
homogenized milk  
the milk in which, the milk fat globules have been finely divided  and interspersed to form a homogeneous 
product so as to prevent the fat from floating on the surface and adhering to the inside of the container  
 
 
3.4 
sterilized milk 
milk which has been heated in sealed container continuously to a temperature of either 1 15 ºC for 15 min or at 
least 130  ºC for a period of 1 s or more in a continuous flow and then packed under aseptic condition in 
hermatically sealed containers to ensure preservation at room temperature for a period not less than 15 da ys 
from the date of ma nufacture  
 
3.5 
standardized milk  
cow milk that has been standardized  to fat and solids -not-fat percentage by the adjustment of milk solids. 
Standardized  milk shall be pasteurized  and shall show a negative p hosphatase . 
 
3.6 
pasteurized milk  
milk which has been efficiently heat treated at a sufficiently high temper ature for appropriate period of time to 
ensure complete destruction of all pathogenic organisms, so  as to enable the product to be transported, 
distributed and consumed as liquid milk  
 
3.7 
flavoure d milk    KS 1756 :2021 
 
 
© KEBS 20 21— All right s reserved    3 
 flavoured  milk shall be pasteurized , sterilized milk or boiled with added permitted flavours as approved by the 
Food, Drugs and Chemical Substance Act, Cap. 254 of the Laws of Kenya and any relevant Kenya Standard.  
 
May contain nuts (whole, frag mented or ground) chocolate, coffee or any other edible flavour, edible food 
colours and cane sugar . 
 
3.8 
reconstituted milk  
product resulting from the addition of water to the dried or concentrated form of the cow milk product in the  
amount necessary to r e-establish the appropriate water to solids ratio  
 
3.9 
commercial sterility  
condition achieved by application of heat sufficient, alone or in combination with other appropriate treatment to  
render food free from microorganisms capable of growing in the foo d as normal non -refrigerated conditions at  
which the food is likely to be held during distribution and storage  
 
3.10 
recombined milk  
product resulting from the combining of milk fat and milk solids non -fat in their preserved forms with or without  
the addit ion of water to achieve the appropriate milk product composition  
 
3.11 
toned milk  
product prepared by a mixture of cow milk with skimmed milk or powdered milk in the amount necessary to 
reestablish the appropriate milk product composition  
 
4.1 Types  
 
Flavo ured milk shall be of the following types:  
 
a) Pasteurized, and  
b) Sterilized.  
 
 
4.2 Categories  
 
4.2.1 Flavoured UHT or Pasteurized  milk shall be categorized as follows:  
 
a) whole milk/full cream milk;  
b) fat reduced milk/semi skimmed milk/low fat milk; an d 
c) fat free milk/skimmed milk.  
 
4.2.2 The prcduct shall also be c ategorized according to the flavour added as chocolate milk, Vanilla milk, fruit 
flavour milk, etc.  
 
 
 
5 Requirements  
 
5.1 Raw material  
 
Flavoured milk shall be prepared from;  DKS 1756 :2021 
 
 
4  © KEBS 20 21 — All rights reserved  
  
Pasteurized  milk complying with KS EAS 67.  
UHT milk complying with KS EAS 27  
 
5.2    General requirements  
 
Flavoured milk shall:  
 
a) have characteristic texture and colour;  
b) be free from foreign matter;  
c) be free from preser vatives, off -flavours and odour;  
d) not exhibit Visible sediments other than from the flavour used; and  
e) not exhibit  Bitterne ss and m etallic flavor  
 
5.3    Permitted ingredients  
 
All ingredients used for the manufacture of flavoured milk shall be of good quality complying with the relevant 
standards.  
 
5.3.1 Flavour —  Only permitted flavou rs shall be used.  These shall comply with the guideline s given  in 
the most current issue of Codex  Alimentarius Commission  
 
5.3.2     Nutritive and non -nutritive (intense) sweeteners – Nutritive and/or non -nutritive (intense) sweetener 
blends may be used. The sugar used shall comply with the requirements of the relevant Kenya Standard. 
Non-nutritive sweeteners shall comply with the provisions established levels given by the Codex Alimentarius 
Commission.  
 
5.3.3 Permitted fruit juices which are concentrated or canned  may also be used.  These shall conform with 
the requirements of the  relevant  Kenya Standa rd. 
 
5.3.4 Permitted food colours may be added.  These shall comply with the levels  stipulated in  the Codex  
Alimentarius Commission. 
 
5.3.5 Stabili zers and emulsifiers/antio xidants  permitted under  guidelines  of the  Codex  Alimentarius 
Commission may be used. 
 
5.3.6    No Preservatives shall be added  to flavou red milk. 
 
 
5.4 Specific requirements  
 
Flavoured milk shall comply with specific requirements given in Table 1 when tested in accordance with the  
test methods specified therein.  
 
Table 1 — Specific requirements for flavoured milk  
 
 
S/N  Characteristic   Requirement  Test method  
i.   pH variation on 7 days 
incubation (max.)  0.3 Annex A  
ii.   Titratable acidity variation 
on 5 days  
incubation, % lactic acid 0.02 Annex B  KS 1756 :2021 
 
 
© KEBS 20 21— All right s reserved    5 
 (max.)  
iii.    Density at 20 °C g/ml,  1.028 - 1.036  Annex C  
iv. Milk fat  (%), m/m   
 
 
KS SO 2446   a) Whole milk/full cream 
milk, min.  3.25  
 b) Fat reduced milk/semi 
skimmed  1.51 - 3.24  
 c) Low fat milk/skimmed 
milk  0.51 - 1.50  
 d) Fat free milk, max.  0.50  
v.    Milk Solids Non -Fat, %, 
max.  8.5  KS ISO 6731  
vi.   Protein content, %, min.  3  KS ISO 8968 -4  
vii.   Freezing point, °C  -0.550 to -0.525 I  KS ISO 5764  
 Phosphatase  test Negative  ISO 11816 -1/  
AOAC 946.04  
 
 
 
6 Food additives  
 
Only those additives justif ied may be used for the prod uct and  shall comply with the provisions given in the 
CODEX STAN 192  
 
 
7 Hygiene  
 
7.1 Flavoured milk shall be produced and handled in accordance with KS 1552  and KS EAS 39.  
 
7.2 Flavoured shall comply with microbiological limits given in Table 2 when tested in accordance with the  
test methods specified therein  
 
 
 
Table 2 — Microbiologi cal limits for flavoured milk  
 
S/N    
        Microorganism  
                     Requiremets  Test method  
 Sterilized  Pasteurized   
i) Total plate count, per mL, max  10 30,000  KS ISO 4833 -1 
ii) Coliforms, per mL , max  Nil 10 KS ISO 4833 -1 
iii) Escheric hia coli, per mL, max  Nil Nil KS ISO 11866  
 Listeria monocytogenes, per 25 ml  Nil Nil KS ISO 11290 -1 
vi) Salmonell a, per 25 mL Nil Nil KS ISO 6785 
 Staphylococcus aureus (coagulase 
positive), CFU/ ml  Nil Nil KS ISO 4833 -1 
 
 
 DKS 1756 :2021 
 
 
6  © KEBS 20 21 — All rights reserved  
  
8 Contaminants  
 
8.1 Pesti cide residues  
 
Flavoured milk shall comply with maximum limits residues set b y Codex Alimentarius Commission.  
 
8.2 veterinary drug residues  
 
Flavoured milk shall comply with the maximum residue limits set by the Codex Alimentarius Commission.  
 
8.3 Heavy Me tal 
 
When tested in accordance with AOAC 999.10, the level of Lead (Pb) shall not exceed 0.02 mg/kg  
 
8.4 Mycotoxins  
 
When tested in accordance with ISO 14501, the level of aflatoxin M1 shall not exceed 0.50 µg/kg.  
 
 
9 Packaging  
 
9.1 The packaging material used for Flavoured  milk shall be food grade and shall:  
 
a) be lightproof;  
b) be gas -proof;  
c) be mechanically strong;  
d) be non -toxic;  
e) not impart any off -flavour to the milk;  
f) be able to withstand aseptic packaging pre -treatment procedure; and  
g) allo w hermetic sealing.  
 
9.2 The packaging material used for Flavoured milk shall be food grade and shall:  
9.3 The packaging material used for flavoured milk shall be food grade and shall:  
 
10 Labelling  
 
The containers shall be labelled in compliance with the requirements of EAS 38 and EAS 803. In addition, the  
following particulars shall be legibly and indelibly labelled on the container:  
 
a) name of the product as ‘Flavoured milk’. 
b) Fat content; categories as either:  
(i) whole milk/full cream milk;  
(ii) fat  reduced milk/semi skimmed milk/low fat milk; or  KS 1756 :2021 
 
 
© KEBS 20 21— All right s reserved    7 
 (iii) fat free milk/skimmed milk;  
c) The type of flavour  used; 
d) List of ingredient s — a complete list of ingredients used shall be declared on the label in descending order of 
proportion ; 
e) net content;  
f) name and physical address of manufacturer;  
g) batch or code n umber;  
h) nutritional information;  
i) date of manufacture and expiry date;  
j) instruction for storage and use; and  
k) country of origin  
10.2 Standardization of milk  
 
Flavoured milk, which is st andardized during processing to butterfat content below 3.25, shall distinctly and 
legibly be declared on the package 'Standardized Milk' in same print. The percentage of fat shall also be shown.  
 
 
11         Sampling  
 
Sampling of flavoured milk  shall be done in accordance to KS ISO 707. 
 DKS 1756 :2021 
 
 
8  © KEBS 20 21 — All rights reserved  
 Annex  A 
(normative)  
Determination of pH variation  
 
A.1 Apparatus  
 
A.1.1  Incubator , adjusted at 55 ºC ± 1 º C 
 
A.1.2  pH meter  
 
A.2 Procedure  
 
A.2.1  Determine the pH of 50 mL  of the sample in the flask , with a glass electrode  at 20 º C and note reading. 
Then incubat e another 50 mL of the sample at 55 º C ± 1 º C for five days. Examine the flask each day, then 
shake and replace it in the incubator. If any physical alteration of the contents is observed (coagulation with, or 
withou t exudation, grittiness, flocculation, formation of bubbles or scum peptonization or proteolysis) the result of 
the test shall be considered positive and the sample as nonsterile.  
 
A.2.2  If no alteration takes place during the five days’  incubation at 55 ºC ± 1 ºC, remove the sample from the 
incubator and cool to room temperature. Take a small portion of it and measure the pH in the pH meter with 
glass electrode at 20 ºC. From this pH value subtract the initial pH value (A.2.1).  
 
A.3 Interpretation of resul ts 
 
A sample which does not show any physical alteration during incubation at 55 °C ± 1 °C for five days and where 
the pH does not show a difference of more than 0.3 unit from the initial pH is considered sterile.  
 KS 1756 :2021 
 
 
© KEBS 20 21— All right s reserved    9 
 Annex B  
(normative)  
 
Determination of titr atable acidity  
 
B.1  Apparatus  
 
B.1.1  Incubator  
 
B.1.2  Burette , with soda -lime guard tube . 
 
B.1.3  Porcelain dishes , white hemi spherical of approximately 60 mL . 
 
B.1.4  Stirring rods , of glass, flattened at one end.  
 
B.2 Reagents  
 
B.2.1  Standard sodium hydro xide solution , 0.1 M.  
 
Prepare concentrated stock solution of sodium hydroxide by dissolving equal parts of sodium hydroxide (stocks 
or pellets) in equal parts of water in a flask. Tightly stopper the flask with a rubber bung and allow any insoluble 
sodiu m carbonate to settle down for three to four days.  
 
Use the clear supernatant liquid for preparing the sta ndard 0.1 M solution. About 8 mL  of stock solution is 
required per litre of distilled water. The solution should be accurately standardized against ac idic potassium 
phthalate or oxalic acid.  
 
B.2.2  Phenolphthalein indicator solution  
 
Dissolve 1 g of phenolphthalein in 110 mL  rectified spirit. Add 0.1 M sodium hydroxide solution until one drop 
gives a faint pink coloration.  
 
B.2.3  Rosaniline acetate sto ck solution   
 
Dissolve 0.121 g of rosaniline acetate in  approximately 50 mL  of rec tified spirit, containing 0.5 mL  of facia l acetic 
acid. Make up to 100 mL  with rectified spirit.  
 
B.2.4  Bench solution   
 
Dilute 1 mL of stock solution to 500 mL  with a mixtu re of rectified spirit and distilled water in equal proportions by 
volume.  
 
The stock and the bench solutions shall be stored in dark brown bottles securely stoppered with rubber bungs.  
 
B.3  Procedure  
 
B.3.1  Acidity of fresh sample  
 
Weigh 10.0 g of the sa mple into each of the two white porcelain dishes of ap proximately 60 mL capacity; add to 
both 10 mL  of water and stir to disperse the sample. Prepare from one dilution a colour con trol by adding and 
stirring 2 mL  dilute rosani line acetate solution. Stir 2 mL phenolphthalein solution into the other dilution and while 
stirring vigorously, add as rapidly as possible sodium  hydroxide solution from a 10 mL  burette fitted with a soda -
lime guard tube, until the colour matches the pink colour of the control. The ti tration shall be done in bright light.  DKS 1756 :2021 
 
 
10  © KEBS 20 21 — All rights reserved  
  
B.3.2   Acidity after incubation  
 
Incubate another 20 g of sample at 55 °C ± 1 °C for five days. Examine the flask each day, then shake and 
replace it in the incubator. If any physical alteration (as indicated in A.2. 1) of the content is observed the results 
of the test shall be considered positive and the sample as non -sterile.  
 
If no alteration takes place during the five days incubation remove the sample from the incubator and cool to 
room temperature. Weigh 10 g of  the incubated sample and determine acidity as described in B.3.1.  
 
B.4  Calculation  
 
B.4.1  Acidity of fresh sample  
Titratable acidity (as lactic acid) per cent by weight = 
wMV.9  
where,  
 
V is the volume, in mL  of the standard sodium hydrox ide required for titration (see B.2 .1); 
 
M is the molarity of the standard sodi um hydroxide solution (see B.2.1 ); and 
 
m is the mass , in g of the sample taken for test (see B.3.2 ).  
 
B.4.2  Acidity after incubation  
 
B.4.2.1  Titratable acidity (as lactic aci d) percent by weight =  
wMV.9  
where,  
 
V is the vol ume, in mL  of the standard sodium hydroxide requi red for titration (see B. 2.1); 
 
M is the molarity of the standard sodium h ydroxide solution (see B.2.1);  
 
w is the weight , in g of the sample  taken for the test (see B.3.2 ).  
 
B.4.2.2  Subtract the value obtained in B.4.1 from the value obtained in B.4.2 which would give increase in 
acidity.  
 
B.5 Interpretation of results  
 
A sample which does not show any physical alteration during incubation at  55 °C ± 1 °C for five days and where 
the acidity does not show a difference of more than 0.02 g from the initial acidity is considered sterile.  
 
 
 
 
 
 
 KS 1756 :2021 
 
 
© KEBS 20 21— All right s reserved    11 
 Annex C  
(normative)  
Determination of density  
A.1 General  
The density is a relationship between the body mass and the volume this body occupies in the space. The  
density test is performed in order to be used in the detection of adulteration in the milk since, the addition of  
water only would cause the decrease in density, whereas the skimming (fat removal) wo uld cause an  
increased density in the milk, beside supplying important information for the determination of the total dry  
extract.  
A.2 Equipment  
A.2.1 Thermolactodensimeter (TLD)  
A.2.2 Test tube, 250 ml  
A.3 Method  
The density determination is accomplished by the thermolactodensimeter (TLD) because of the practicability  
of this method.  
A.4 Procedure  
A.4.1 Place the sample to be analyzed in the clean and dry test tube by carefully inclining the test tube and  
allowing the liquid to flow down the walls of the g lass to avoid incorporation of air which would reduce the  
density of the milk.  
A.4.2 Immerse TLD into the test tube and make it rotate slowly on its own axis.  
A.4.3 Take the reading of both density and temperature of the milk as soon as TLD stabilizes.  
A.4.4 By using an adequate scale, correct the influence of the temperature. The result will correspond to  
the corrected milk density . 