 
   KENYA STANDARD                  DKS 2678 : 2020  
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Havarti cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 20          Second  Edition  2020     DKS 2678 : 2020  
ICS 67.100.3 0 
 
 
                             KEBS 20 20 — All rights reserved  ii TECHNICAL COMMITTEE REPRESENTATION  
 
The following organizations were represented on  the Technical Committee:  
 
Kenya Dairy Board  
Ministry of Health —Food Safety Unit  
Ministry of Agriculture, Livestock and Fisheries — State Department of Livestock  
Directorate  of Veterinary Services  
Egerton University — Department of Dairy and Food Science  Technology  
Government Chemist’s Department  
National Public Health laboratory services  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
New Kenya Creameries Cooperative (NKCC)  
Brookside Dairy Ltd.  
Eldoville Dairies  Limited  
Githunguri Dairy  
Happy Cow Ltd  
Sameer Agriculture and Livestock (K) Limited  
KIBIDAV  Ltd (TOGGS)  
Kenya Bureau of Standards — Secretariat  
 
 
 
 
 
REVISION OF KENYA STANDARDS  
 
In order to keep abreast with the progress in the industry, Kenya Standards shall be regularly reviewed. 
Suggestions for improvement s to published sta ndards , addressed  to the Managing Director, Kenya Bureau of 
Standards , are welcome . 
 
 
 
 
 
© Kenya Bureau of Standards, 20 20 
 
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 exce pt as provided under Section 25 of this Act, no Kenya Standard produced by Kenya Bureau of Standards may 
be reproduced, stored in a retrieval sy stem in any form or transmitted by any means without prior permission in writing from the Managing 
Director . 
  
KEBS 2020 — All rights reserved    iii KENYA STANDARD                        
    KS 2678 : 201 7 
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Havarti  cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA B UREAU OF STANDARDS (KEBS)  
 
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     DKS 2678 : 2020  
ICS 67.100.3 0 
 
 
                             KEBS 20 20 — All rights reserved  iv Foreword  
 
This Kenya Standard was prepared by the Milk and Milk Products Technical Committee under the guidance of 
the Standards Project Committee and it is in accordance with the procedures of the Kenya Bureau of Standards.  
 
Cheese is a very nutritious food which  consists of a concentration of the constituents of milk, principally fat, 
casein and insoluble salts, together with water, in which small amounts of soluble salts, lactose, and albumin 
from milk are coagulated.  
 
There are various types of cheese that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the type of ripened firm/semi -hard cheese  being marketed in Kenya as Havarti cheese.  
 
This standard includes a list of food additives, terminology and classification of che eses, amongst other technical 
requirements which are important in checking cheese under the regulatory system to prevent adulteration.  
 
This stand ard cancels and replaces KS 2678 :2017, Havarti Cheese — Specification which has been technically 
revised.  
 
During the preparation of this standard, reference was made to the following document:  
 
CODEX STAN 267 :1966, standard for Havarti  cheese.  
 
Acknowledgement is hereby made for the assistance derived from this source.       
 
   KEBS 2020  — All rights reserved     1 
 KENYA STANDARD         DKS 2678:2020  
 
 
 
Havarti cheese  — Specification  
 
 
1 Scope  
 
This Ke nya Standard specifi es the requirements, sampling and test methods for Havarti  cheese  intended for 
direct consumption or for further processing .  
 
 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  
 
CAC/GL 21, Principles and guidelines for the establishment and application of microbiological criteria  related to 
foods  
 
KS CODEX STAN 193, Codex general standard for contaminants and toxins in food and feed  
 
KS CODEX STAN 206, General standard for the use of dairy terms  
 
KS EAS 12, Portable drinking water  Specification  
 
KS EAS 38, Labelling of prepackag ed foods  General requirements  
 
KS EAS 805, Use of Nutrition and health claims  Requirements  
 
KS 229, Edible salt  Specification  
 
KS 1552, Code of hygienic practice for milk and milk products  
 
KS 2787,  Group standard for unripened cheese including fresh  cheese — Specification  
 
KS 2850, Cheeses in brine — Specification  
 
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 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 5538, Milk an d milk products — Sampling — Inspection by attributes  
     DKS 2678 : 2020  
ICS 67.100.10  
 
 
2     KEBS 20 20 — All rights rese rved 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/TS 6733, Milk and milk produ cts — Determination of lead content — Graphite furnace atomic absorption 
spectrometric method  
 
KS ISO 6611, Milk and milk products — Enumeration of colony -forming units of yeasts and/or moulds — Colony -
count technique at 25 C 
 
KS ISO 6888 -1, 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 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 11290 -2, Microbiology of the food chain — Horizontal method for the detection and enumeration of 
Listeria monocytogenes a nd of Listeria spp. — Part 2: Enumeration method  
 
KS ISO 14501, Milk and milk powder — Determination of aflatoxin M content — Clean -up by immunoaffinity 
chromatography and determination by high -performance liquid chromatography  
 
ISO 5943, Cheese and proces sed cheese products  Determination of Sodium chloride content  
Potentiometric titration method  
 
3 Description  
 
Havarti is a ripened firm/semi -hard cheese in conformity with the  General Standard for Cheese (KS 28 -1). The 
body has a near white or ivory thr ough to light yellow or yellow colour and a texture suitable for cutting, with 
plentiful, irregular and coarse large rice seed sized (or mostly 1 –2 mm in width and up to 10 mm in length) gas 
holes. The shape is flat cylindrical, rectangular or of a loaf sh ape. The cheese is sold with or without1 a slightly 
greasy smear ripened rind, which may be coated.   
 
For Havarti ready for consumption, the ripening procedure to develop flavour and body characteristics is 
normally, depending on weight, 1 –2 weeks at 14 –18°C (for smear development) followed by from 1 –3 weeks at 
8–12°C depending on the extent of maturity required. Alternative ripening conditions (including the addition of 
ripening enhancing enzymes) may be used, provided the cheese exhibits similar physical , biochemical and 
sensory properties as those achieved by the previously stated ripening procedure. Havarti intended for further 
processing need not exhibit the same degree of ripening when justified through technical and/or trade needs.  
 
 
4 Essential comp osition and quality factors  
 
4.1 Raw materials  
 
Cows’ milk or buffaloes’ milk, or their mixtures, and produ cts obtained from these milks.   
 
4.2  Permitted ingredients  
 
 – Starter cultures of harmless lactic acid and/ or flavour producing bacteria and cultu res of other harmless 
micro -organisms  including smear  yeas and bacteria ;  
– Rennet or other safe and suitable coagulating enzymes;  
– Sodium chloride and potassium chloride as a salt substitute; complying with KS 229.          
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ICS 67.100.10  
 
   KEBS 20 20 — All rights reserved     3 
 -Calcium chloride in an amount not mo re than 0.02 percent (calculated as anhydrous calcium chloride) of the 
weight of the dairy ingredients, used as a coagulation aid  
 – Potable water; complying with KS EAS 12  
– Safe and suitable enzymes to enhance the ripening process;  
– Safe and suitable p rocessing aids;  
– Rice, corn and potato flours and starches: Notwithstanding the provisions in the General Standard  for Cheese 
(KS 28 -1), 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 listed in clause 
5.  
 
4.3  Compositional requirements  
 
Table 1 — Compositional requirements for Havarti cheese  
 
Milk 
constituent  Minimum 
content (m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Test m ethod  
 
Milkfat in dry 
matter:  
 30%  Not restricted  45% to 55%   
 
 
KS ISO 1735  
Dry matter 
(Total Solids ): content (m/m) Maximum content (m/m) Reference 
level (m/m)  
Depending on the fat in dry matter content  
according to the table below  
  
KS ISO 5534  
                                                
Fat in dry matter 
content (m/m ) :) Corresponding minimum 
dry matter content  
(m/m 
 
Equal to or above 
30% but less than 
40%:  46%  
Equal to or above 
40% but less than 
45%:  48%  
Equal to or above 
45% but less than 
55%:  50%  
Equal to or above 
55% but less than 
60%:  54%  
Equal to or above 
60%:  58% 
Salt % Max  3% KS IS O 5943 or  
AOAC 975.20  
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5 Food additives  
 
Food additives may be added in Havarti cheese in accordance with CODEX STAN 192.  
 
 
6         Hygiene  
 
6.1  It is recommended that Havarti  cheese shall be prepared and handled in accordance  with the 
appropriate sections of KS EAS 39,  KS 1552  and other relevant standards such as codes of  hygienic practice 
and codes of practice. The products shall comply with the microbiological criteria established in accordance 
with CAC/GL  21. 
 
6.2 Havarti  cheese  shall also comply with the microbiological requirements given in  Table 3 when tested in 
accordance with the test methods prescribed therein . 
 
 
Table  3 — Microbiol ogical  requirements  for Havarti  cheese  
 
S/N Microorganism  
 Requirement  Test method  
i.  Total coliforms, cfu/g, max . 100 KS ISO 4832  
ii.  Listeria monocytogenes, cfu/25 g  Not detected  KS ISO 11290 -2 
iii.  Salmonella spp. cfu/25 g  Not detected  KS ISO 6579 -1 
iv.  Staphylococcus aureus, cfu/g  Absent  KS ISO 6888 -1 
v.  Escherichia c oli, cfu/g  Absent  KS ISO 7251  
 
7        Contaminan ts 
 
Havarti  cheese  shall comply with the maximum levels for contaminants that are specified for the product in KS 
CODEX STAN 193.  
 
7.1        Heavy metals  
 
When tested in accordance with AOAC 999.10 or KS ISO/TS 6733, the level of lead (Pb) in Havarti  cheese  shall 
not exceed 0.02 mg/kg.  
 
7.2  Pesticide  residues  
 
Havarti  cheese  shall comply with the maximum limits for pesticide residues set by Codex Alimentarius 
Commission.  
 
7.3  Mycotoxin  residues  
 
When tested in accordance with KS ISO 14501, the level of Afl atoxin M1 in  Havarti  cheese  shall not exceed 0.50 
µg/kg.  
 
7.4  Veterinary drugs residues  
 
Havarti  cheese  shall comply with the maximum tolerable residue limits for antibiotics and other veterinary drugs 
set by Codex Alimentarius Commission.   
         
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 8 Packaging   
 
Havarti  cheese shall be pack aged  in food gra de mat erial that ensures prod uct safety and integrity.  
 
9 Labelling  
 
In addition to the provisions of KS EAS 38  and KS CODEX STAN  206, the following specific provisions apply. 
 
9.1 Name  of the food  
 
8.2.1 Name o f the food  
 
The name Havarti may be applied in accordance with Section 4.1 of the General Standard for the Labelling of 
Prepackaged Foods (CXS 1 -1985), provided that the product is in conformity with this Standard. Where 
customary in the country of retail sale, alternative spelling may be used. The use of the name is an option that 
may be chosen only if the cheese complies with this standard. Where the name is not used for a cheese that 
complies with this standard, the naming provisions of the General Stand ard for Cheese (CXS 283 -1978) apply.  
 
The designation of products in which the fat content is below or above the reference range but above the 
absolute minimum specified in section 3.3 of this Standard shall be accompanied by an appropriate qualification 
describing the modification made or the fat content (expressed as fat in dry matter or as percentage by mass 
whichever is acceptable in the country of retail sale), either as part of the name or in a prominent position in the 
same field of vision. Suitable  qualifiers are the appropriate characterizing terms  specified in Section 10 .2 of the 
General S tandard for Cheese (KS 28 -1) or a nutritional claim in accordance with the Guidelines for Use of 
Nutrition and Health Claims (CXG 23 -1997)2.  
 
Havarti with a fat  in dry matter content of minimum 60% may alternatively be designated Cream Havarti. The 
designation may also be used for cut, sliced, shredded or grated products made from cheese which cheese is in 
conformity with this Standard.  
9.2   Country  of origin  
 
The coun try of origin (wh ich means the country of manufacture, not the country in which the name originated) 
shall be declared.  When the product undergo es substantial  transformati on (see note) in a second  country, the 
country in wh ich the tr ansformation is performed shall be co nsidered to  be the country of origin for the purpose 
of labelling.  
 
NOTE  For instance,  repackaging,  cutting,  slicing, shredding and grating  is not  regar ded as substantial  transformatio n. 
 
9.3   Declaration  of milk fat content  
 
The milk  fat content shall be declared in a mann er found acceptable in the coun try of sale to the final co nsumer, 
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 ser vings is stated.  
 
9.4     Name and address  
 
The name and address of the manufacturer, packer, distributor, importer, exporter or vendor of the food shall be 
declared.  
 
9.5 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.      DKS 2678 : 2020  
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9.6 List of ingredients  
 
A complete list of ingredients shall be declared on the label in descending order of proportion.  
 
9.7 Storage instructions  or conditions for use.  
 
9.8      Date of manufacture.  
 
9.9     Expiry date. 
 
9.10 Batch code/number or lot identification.   
 
However, lot identification, and the name and address  of the manufacturer or packer may be replaced by an 
identific ation m ark, provided that such a mark  is clearly identifi able with the accompanyi ng documents. 
 
10     Sampl ing  
 
Sampling shall be carried out in accordance with KS  ISO 707 and in KS ISO 5538.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 