International Standard
ISO 27205:2010
Fermented milk products — Bacterial starter cultures — Standard of identity
Reference number
ISO 27205:2010
ISO 27205:2010
Edición 1
2010-02
2010-02
© ISO 2024
International Standard
p
ISO 27205:2010
44069
No disponible en español
Publicado
(Edición 1, 2010)
Esta norma se revisó y confirmó por última vez en 2020.
Por lo tanto, esta versión es la actual.
Resumen
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.
Informaciones generales
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Estado: PublicadoFecha de publicación: 2010-02Etapa: Norma Internacional confirmada [90.93]
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Edición: 1Número de páginas: 11
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Comité Técnico :ISO/TC 34/SC 5ICS :67.100.10
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