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ISO/PWI 27205

Fermented milk products — Bacterial starter cultures — Standard of identity

General information

00.00     Aug 23, 2024

ISO

ISO/TC 34/SC 9

International Standard

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

PREVIOUSLY

Revises
ISO 27205:2010

NOW

IN_DEVELOPMENT
ISO/PWI 27205
00.00 Proposal for new project received
Aug 23, 2024

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