CSA Group Fermented milk products - Bacterial starter cultures - Standard of identity ISO 27205:2010

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.
  • Fermented milk products - Bacterial starter cultures - Standard of identity - ISO 27205:2010 - CSA Group
    CSA Group
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.

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Fermented milk products - Bacterial starter cultures - Standard of identity - ISO 27205:2010 - CSA Group
CSA Group
Toronto, Ontario, Canada
Fermented milk products - Bacterial starter cultures - Standard of identity
ISO 27205:2010
Fermented milk products - Bacterial starter cultures - Standard of identity ISO 27205:2010
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.

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.

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Technical Specifications

  CSA Group
Product Category Standards and Technical Documents
Product Number ISO 27205:2010
Product Name Fermented milk products - Bacterial starter cultures - Standard of identity
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