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ISO 27205:2010

Fermented milk products — Bacterial starter cultures — Standard of identity ISO 27205:2010

Publication date:   Feb 2, 2010

General information

90.93 Standard confirmed   Sep 23, 2020

ISO

ISO/TC 34/SC 5 Milk and milk products

International Standard

67.100.10   Milk and processed milk products

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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
ISO 27205:2010
90.93 Standard confirmed
Sep 23, 2020