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ISO 27205:2010

Fermented milk products — Bacterial starter cultures — Standard of identity

Feb 2, 2010

General information

90.93     Sep 23, 2020

ISO

ISO/TC 34/SC 5

International Standard

67.100.10  

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Published

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Scope

ISO 27205¦IDF 149:2010 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.
ISO 27205¦IDF 149:2010 does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties.

Life cycle

NOW

PUBLISHED
ISO 27205:2010
90.93 Standard confirmed
Sep 23, 2020

REVISED BY

IN_DEVELOPMENT
ISO/PWI 27205

National adoptions

SSH ISO 27205:2010  
DPS

Fermented milk products — Bacterial starter cultures — Standard of identity

60.60 Standard published

DPS/KT 302 more