90.92 Standard to be revised Jan 27, 2026
ISO
ISO/TC 34/SC 5 Milk and milk products
International Standard
67.100.10 Milk and processed milk products
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
90.92
Standard to be revised
Jan 27, 2026
IN_DEVELOPMENT
ISO/AWI 27205
