SSH ISO 27205:2010

Produkte qumështi të fermentuar - Kulturat mikrobiologjike bakteriale që kryejnë fermentimin - Standardi i identitetit

Fermented milk products — Bacterial starter cultures — Standard of identity

Publication date: 22 dhj 2018

General information

Current stage: 60.60 Effective date: 16 korr 2018

Originator: DPS

Owner: DPS/KT 302

Type: International Standard

ICS: 67.100.10

Gjuha: anglisht

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Statusi: Publikuar

PDF - 2 439 Lekë

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CD - 2 439 Lekë

PDF and Paper - 4 878 Lekë

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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
SSH ISO 27205:2010
60.60 Standard published
16 korr 2018

Related project

Adopted from ISO 27205:2010

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