Skip to main content

Table 1 Main standards for milk active to the 2019

From: Food safety and the informal milk supply chain in Kenya

Standard

Name

KS 12-1&2:1976

Determination of fat content in liquid milk—Part 1: Rose Gottlieb method (Reference method)—Part 2: Gerber method (Not for reference)

KS 13-1&2:1976

Determination of total solids in milk—Part 1: Gravimetric method—Part 2: Density method. / Milk and milk products

KS ISO 4833-1:2013

Microbiology of the food chain-Horizontal method for the enumeration of microorganisms Part 1: Colony count at 30 ºC by the pour plate technique. / Milk and milk products

KS ISO 4833-2:2013

Microbiology of the food chain—Horizontal method for the enumeration of microorganisms Part 2: Colony count at 30 ºC by the surface plating technique. / Milk and milk products

KS 33-1&2:1977

Determination of the presence of preservatives and pesticide residues in dairy products—Part 1: Determination of the presence of preservatives in milk—Part 2: Determination of pesticide residues in da / Veterinary drug Residues and Antimicrobial Resistance in Food

KS 37:1977

Code of hygienic practices in the dairy industry for milk carriers. / Milk and milk products

  1. Source: KEBS 2019 [18]