International Standard
ISO 27205:2010
Fermented milk products — Bacterial starter cultures — Standard of identity
Reference number
ISO 27205:2010
ISO 27205:2010
Edition 1
2010-02
2010-02
© ISO 2024
International Standard
p
ISO 27205:2010
44069
Published
(Edition 1, 2010)
This standard was last reviewed and confirmed in 2020.
Therefore this version remains current.
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: PublishedPublication date: 2010-02Stage: International Standard confirmed [90.93]
-
Edition: 1Number of pages: 11
-
Technical Committee :ISO/TC 34/SC 5ICS :67.100.10
- RSS updates
Life cycle
Got a question?
Check out our FAQs
Customer care
+41 22 749 08 88
Opening hours:
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)