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ISO 27205:2010

Fermented milk products — Bacterial starter cultures — Standard of identity
2. 2. 2010.

Опште информације

90.92     27. 1. 2026.

ISO

ISO/TC 34/SC 5

Međunarodni standard

67.100.10  

engleski   ruski  

Kupovina

Objavljen

Jezik na kome želite da primite dokument.

Apstrakt

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.

Životni ciklus

TRENUTNO

OBJAVLJEN
ISO 27205:2010
90.92 Odluka o izmeni ili reviziji standarda
27. 1. 2026.

REVIDIRAN OD

PROJEKAT
ISO/AWI 27205

Nacionalna preuzimanja

SRPS ISO 27205:2014  
ISS

Fermentisani proizvodi od mleka — Bakterijske starter kulture — Standard identiteta

90.92   Odluka o izmeni ili reviziji standarda

E034-5 Saznaj više