ISO 27205:2010
Fermented milk products - Bacterial starter cultures - Standard of identity
- Standard No.
- ISO 27205:2010
- Release Date
- 2010
- Published By
- International Organization for Standardization (ISO)
- Latest
- ISO 27205:2010
- Scope
- This International Standard 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. This International Standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties.
ISO 27205:2010 history
- 2010 ISO 27205:2010 Fermented milk products - Bacterial starter cultures - Standard of identity
