ISO 27205 | IDF 149: 2010 - Fermented milk products - Bacterial starter cultures - Standard of identity Type:PDF This standard specifies a reference

This standard specifies a reference method for the determination of the total solids content of ice-cream

factory environment

This standard specifies a titrimetric method for the determination of the calcium content of milk and of milk reconstituted from evaporated

Withdrawn and replaced by the joint standard ISO 23318 | IDF 249: 2022

ISO 27205 | IDF 149: 2010 - Fermented milk products - Bacterial starter cultures - Standard of identity Type:PDF This standard specifies a referenceThis standard 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. This standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties. Standard only