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SRPS ISO 27205:2014

Fermented milk products — Bacterial starter cultures — Standard of identity

Mar 24, 2014

General information

90.92     Jan 27, 2026

ISS

E034-5

International Standard

67.100.10  

English  

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Scope

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.

Life cycle

NOW

PUBLISHED
SRPS ISO 27205:2014
90.92 Standard to be revised
Jan 27, 2026

Related project

Adopted from ISO 27205:2010

Adopted from IDF 149:2010