Published
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.
PUBLISHED
ISO 27205:2010
90.93
Standard confirmed
Sep 23, 2020
IN_DEVELOPMENT
ISO/PWI 27205
Fermented milk products — Bacterial starter cultures — Standard of identity
60.60 Standard published
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