1672765

ISO 27205:2010

Fermented milk products - Bacterial starter cultures - Standard of identity

standard by International Organization for Standardization , 02/15/2010

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Full Description

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.

 

Product Details

Published:
02/15/2010
File Size:
1 file , 260 KB
Same As:
BS ISO 27205:2010, BS ISO 27205:2010
Note:
This product is unavailable in Ukraine, Russia, Belarus