• February 16, 2018
  • WTO

Kenya specifies requirements and methods of sampling and test for Mozzarella



This Kenya Standard specifies requirements and methods of sampling and test for Mozzarella cheese intended for direct consumption or for further processing.

The stanard includes a list of permitted ingredients (inlcuding sodium chloride, and potassium chloride, suitable enzymes, processing aids, Rice, corn and potato flours and starches) and food additives, such as preservatives ( (sorbic acid sodium sorbate Potassium sorbate   calcium sorbate Nisin  natamycin  propionic acid  sodium propionate  calcium propionate  potassium propionate), acidity regulators ( calcium carbonate  acetic acid  potassium acetate  sodium acetate  calcium acetate  lactic acid  malic acid  sodium lactate  potassium lactate  calcium lactate  citric acid  phosphoric acid Sodium malate  potassium malate  calcium malate).

It also specifies limits for heavy metals (arsenicleadmercurycopperzinctincadmiumiron) and pesticide residues.

Link to KENYA STANDARD KS 2193: 2018 ICS 67.100.10 Mozzarella cheese — Specification

                   

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