Reference number
ISO 27205:2010
© ISO 2025
International Standard
ISO 27205:2010
Fermented milk products — Bacterial starter cultures — Standard of identity
Edition 1
2010-02
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Published (Edition 1, 2010)
This publication was last reviewed and confirmed in 2020. Therefore this version remains current.

ISO 27205:2010

Language
Format
CHF 65
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Abstract

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.

General information

  • Status
     : Published
    Publication date
     : 2010-02
    Stage
    : International Standard confirmed [90.93]
  • Edition
     : 1
    Number of pages
     : 11
  • Technical Committee :
    ISO/TC 34/SC 5
    ICS :
    67.100.10 
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