 
   KENYA STANDARD                   DKS 2680 : 2020  
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Emmental cheese  — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
© KEBS 20 20          Second  Edition  2020 DKS 2680 : 2020  
                             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 — Public Health Department  
Ministry of Agriculture, Livestock and Fisheries — State Department of Livestock  
Ministry of Agriculture, Livestock and Fisheries — Department of Veterinary Serv ices 
Egerton University — Department of Dairy and Food Science Technology  
Government Chemist’s Department  
National Public Health Labs  
Kenya Industrial Research and Development Institute (KIRDI)  
Consumer Information Network  
New Kenya Creameries Cooperativ e (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 
 
Copyrigh t. Users are reminded that by virtue of Section 25 of the Copyright Act, Cap. 130  of 2001  of the Laws of Kenya, copyright subsists 
in all Kenya Standards and exc ept as provided under Section 25  of this Act, no Kenya Standard produced by Kenya Bureau of St andards 
may be reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing f rom the 
Managing Director . 
  
KEBS 2020 — All rights reserved    iii KENYA STANDARD                         DKS 2680 : 2020  
ICS 67.100.3 0 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Emmental  cheese — Specification  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
KENYA BUREAU OF STANDARDS (KEBS)  
 
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 DKS 2680 : 2020  
                             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 coagu lated.  
 
There are various types of cheese that are produced and marketed worldwide. This Kenya Standard specifies 
the requirements for the type of hard ripened  cheese  being marketed in Kenya as Emmentale  cheese.  
 
This standard includes a list of food addit ives, terminology and classification of cheeses, amongst other technical 
requirements which are important in checking cheese under the regulatory system to prevent adulteration.  
 
This standard cancels and replaces KS 28 -2:2015, Emmental Cheese — Specificat ion which has been 
technically revised.  
 
During the preparation of this standard, reference was made to the following document:  
 
CXS 269:1967, Standard for Emmental cheese  
 
Acknowledgement is hereby made for the assistance derived from this source  
 
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Emmental cheese  — Specification  
 
 
 
1 Scope  
 
 
This Kenya Standard specifies the requirements, sampling and test  methods  for emm ental cheese intended for 
direct consump tion or for further processing.  
 
 2 Normative references  
 
The following referenced document s are indispensable for the application 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.  
 
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 gene ral standard for contaminants and toxins in food and feed  
 
KS CODEX STAN 206, General standard for the use of dairy terms  
 
KS EAS 38, Labelling of prepackaged foods  General requirements  
 
KS EAS 39,  Hygiene in the food and drink manufacturing industry — Code of practice  
 
KS EAS 12, Potable water  Specification  
 
KS EAS 805, Use of Nutrition and health claims  Requirements  
 
KS 28 -1, Cheese  Specification Part 1: General requirements   
 
KS 229, Edible salt  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   Grav imetric 
method (Reference method) 
 
KS ISO 4832, Microbio logy 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 and milk products — Sampling — Inspection by attributes  DKS 2680 : 2020  
2     KEBS 20 20 — All rights reserved   
KS ISO 6785, Milk and milk products — Detection of Salmonella spp  
 
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 68 88-1, 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 
Liste ria monocytogenes and 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 processed cheese products  Determination of Sodium chloride content  
Potentiometric titration method  
 
3 Description  
 
Emmental is a ripened hard cheese in conformity with the General S tandard for Cheese (KS 28 -1). The body 
has a ivory through  to light yellow or yellow colour and an elastic, sliceable but not sticky texture, with regular, 
scarce to plentiful distributed, mat to brilliant, cherry to walnut sized (or mostly from 1 to 5 cm in diameter) gas 
holes, but few openings and splits are ac ceptable. Emmental is typically manufactured as wheels and blocks of 
weights from 40 kg or more but individual countries may on their territory permit other weights provided that the 
cheese exhibit similar physical, biochemical and sensory properties. The cheese is manufactured and sold with 
or without 1 a hard, dry rind. The typical flavour is mild, nut -like and sweet, more or less pronounced.  
 
For Emmental ready for consumption, the ripening procedure to develop flavour and body characteristics is 
normal ly from 2 months at 10 –25°C depending on the extent of maturity required. Alternative ripening conditions 
(including the addition of ripening enhancing enzymes) may be used, provided a minimum period of 6 weeks is 
observed and provided the cheese exhibits similar physical, biochemical and sensory properties as those 
achieved by the previously stated ripening procedure. Emmental intended for further processing need not exhibit 
the same degree of ripening, when justified through technical and/or trade needs.  
 
4 Essential composition and quality factors  
 
4.1 Raw materials  
 
Cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks  
 
4.2  Permitted ingredients  
 
 – Starter cultures of harmless lactic acid and/ or flavour producing bac teria and cultures of other harmless 
micro -organisms;  
– Rennet or other safe and suitable coagulating enzymes;  
– Sodium chloride and potassium chloride as a salt substitute; Complying with KS 229  
- Calcium chloride in an amount not more than 0.02 percent  (calculated as anhydrous calcium chloride) of the 
weight of the dairy ingredients, used as a coagulation aid.  
– Safe and suitable processing aids;  
– Potable water; complying with KS EAS 12  
– Safe and suitable enzymes to enhance the ripening process;  
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– 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 prod ucts 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 requir ements for Emmental  cheese  
 
Milk 
constituent  Minimum 
content (m/m)  Maximum 
content (m/m)  Reference 
level (m/m)  Test m ethod  
 
Milkfat in dry 
matter:  
 45%  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  
 
or above 4 5% but 
less than 50%:  60%  
Equal to or above 
50% but less than 
60%  62%  
Equal to or above 
60%:  67%  
Salt %  Max 3% KS ISO 5943 or  
AOAC 975.20  
Propionic acid 
in cheese 
ready for 
sale(a):  minimum150 mg/100g  ISO 19046 -2 
Calcium 
content(a):  minimum 800 mg/100g  Test method  
 
(a) The purpose of these criteria is to provide targets for the validation (initial assessment prior to the design of 
the manufacturing process), respectively, of (i) whether the intended fermentation and ripening conditions are 
capable of achieving the activity of propionic acid producing bacteria, and of (ii) whether the curd management 
and pH development are capable of obtaining the characteristic texture.  
 DKS 2680 : 2020  
4     KEBS 20 20 — All rights reserved    (b) Compositional modifications beyond the minima and maxima spe cified above for milkfat and dry matter are 
not considered to be in compliance with section 4.3.3 of the General Standard for the Use of Dairy Terms 
(CODEX STAN 206 -1999).  
  
 
5 Food additives  
 
Food additives may be added in Emmental  cheese in accordance wi th CODEX STAN 192.  
 
6         Hygiene  
 
6.1  It is recommended that Emmental  cheese shall  be prepared and handled in accordance  with the 
appropriate sections of KS EAS 39,  KS 1552 a nd 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 the CAC/GL  21. 
 
6.2       Emmental  cheese shall also comply with the microbiological requirements given in  Table 4 when 
tested in accordance with the test methods prescribed therein . 
 
Table 4 — Microbiological requirements for Emmental  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 6785  
iv.  Staphylococcus aureus, cfu/g  Absent  KS ISO 6888 -1 
v.  Escherichia c oli, cfu/g  Absent  KS ISO 7251  
 
7        Contaminan ts 
 
Emmental  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, the level of lead (Pb) in Emmental cheese shall not exceed 0.02 
mg/kg.  
 
7.2  Pesticide  residues  
 
Emmental  cheese shall comply with the maximum limits for p esticide residues set by Codex Alimentarius 
Commission.  
 
7.3  Mycotoxin  residues  
 
When tested in accordance with KS ISO 14501, the level of Aflatoxin M1 in EMMENTAL  cheese  shall not 
exceed 0.50 µg/kg.  
 
7.4  Veterinary drugs residues  
 
EMMENTAL  cheese shall comply with the maximum tolerable residue limits for antibiotics and other veterinary 
drugs set by Codex Alimentarius Commission.  
 
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EMMENTAL  cheese shall be packaged  in food grade material that ensures product 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  
 
The names Emmental or Emmentaler may be applied in ac cordance with General Standard for the Labelling of 
Prepackaged Foods (KS EAS 38 ), 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 S tandard for Cheese (KS 28 -1) apply.  
  
The designation of products in which the fat content is above the reference range specifi ed 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), eit her 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 7.3 of the General Standard for Cheese KS (CXS 283 -
1978) or a nutritional claim in accordance with the Guidelines for Use of Nutrition and Health Claims ( KS CXG 
23-1997)3. 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 country 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 perf ormed shall be co nsidered to  be the country of origin for the purpose 
of labelling.  
 
9.3    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)  ii) as a percentage of fat in dry matter,  or  
iii) iii) in grams per serving as quantifi ed in the label provided that the number  of servings is state d. 
 
 
9.4    Name and address   
 
The name and address of the manufacturer, packer, distributor, imp orter, 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.  
 
9.6 List of ingredien ts 
 
A complete list of ingredients shall be declared on the label in descending order of proportion.  
 
9.7      Storage instructions  or conditions for use.  
 DKS 2680 : 2020  
6     KEBS 20 20 — All rights reserved  9.8     Date of manufacture.  
 
9.9    Expiry date.  
 
9.10    Batch code/number or lot identificatio n  
 
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 KS ISO 5538.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Annex A 
 
(normative)  
 
 
A.1 Ripening  procedure   
 
For Emmental ready for consumption, the ripening procedure to develop flavour and body characterist ics is 
normally from 2 months at 10 –25°C depending on the extent of maturity required. Alternative ripening conditions 
(including the addition of ripening enhancing enzymes) may be used, provided a minimum period of 6 weeks is 
observed and provided the che ese exhibits similar physical, biochemical and sensory properties as those 
achieved by the previously stated ripening procedure.  
 
A.2 Essential manufacturing characteristics   
 
Emmental is obtained by microbiological fermentation, using thermophilic lactic acid producing bacteria for the 
primary (lactose) fermentation; the secondary (lactate) fermentation is characterized by the activity of propionic 
acid producing bacteria. The curd is heated after cutting to a temperature significantly above2 the coagulati on 
temperature.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Annex B 
(informative)  
 
Additional information  
 
The additional information below does not affect the provisions in the preceding sections which are those that 
are essential to the product identity, the use of the name of the food and the safety of the food.  
 
B.1 Appearance characteristics  
 
Usual dimensions:  
Shape: Wheel Block  
Height: 12 –30 cm 12 –30 cm  
Diameter: 70 –100 cm –  
Minimum weight: 60 kg 40 kg  
 
B.2 Method of manufacture  
 
Fermentation procedure: M icrobiologically derived acid develo pment .  