00.00 23 gush 2024
ISO
ISO/TC 34/SC 9
International Standard
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.
Revises
ISO 27205:2010
IN_DEVELOPMENT
ISO/PWI 27205
00.00
Proposal for new project received
23 gush 2024
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