ISO 27205
Fermented milk products — Bacterial starter cultures — Standard of identity
active, Most Current
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| Organization: | ISO |
| Publication Date: | 15 February 2010 |
| Status: | active |
| Page Count: | 18 |
| ICS Code (Milk and processed milk products): | 67.100.10 |
scope:
This International Standard specifies characteristics of industrial bacterial starter cultures, which are principally lactic acid bacteria (LAB), but which also include bifidobacteria and propionibacteria used for the manufacture of fermented milk products such as yoghurt, sour cream, cultured butter and cheese.
This International Standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties.
Document History
ISO 27205
February 15, 2010
Fermented milk products — Bacterial starter cultures — Standard of identity
This International Standard specifies characteristics of industrial bacterial starter cultures, which are principally lactic acid bacteria (LAB), but which also include bifidobacteria and...