BS ISO 27205:2010
Current
The latest, up-to-date edition.
Fermented milk products. Bacterial starter cultures. Standard of identity
Hardcopy , PDF
English
28-02-2010
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Foreword
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Description of bacterial starter cultures
5 Essential composition
6 Quality and food safety management
7 Product information
8 Methods of analyses
Annex A (informative) - Recommended methods of analysis
Bibliography
Describes 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.
| Committee |
AW/5
|
| DevelopmentNote |
Supersedes 08/30187394 DC. (02/2010)
|
| DocumentType |
Standard
|
| Pages |
22
|
| PublisherName |
British Standards Institution
|
| Status |
Current
|
| Supersedes |
| Standards | Relationship |
| ISO 27205:2010 | Identical |
| ISO 20128:2006 | Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C |
| ISO 17792:2006 | Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C |
| ISO 21527-2:2008 | Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95 |
| ISO 22000:2005 | Food safety management systems Requirements for any organization in the food chain |
| ISO 21528-1:2017 | Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae |
| ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. |
| ISO 11290-1:2017 | Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method |
| ISO 7889:2003 | Yogurt Enumeration of characteristic microorganisms Colony-count technique at 37 degrees C |
| ISO 21528-2:2017 | Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique |
| ISO 6888-1:1999 | Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-Parker agar medium |
| ISO 29981:2010 | Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C |
| ISO 6888-3:2003 | Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 3: Detection and MPN technique for low numbers |
| ISO 21527-1:2008 | Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95 |
| ISO 13559:2002 | Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C |
| ISO 6611:2004 | Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C |
| ISO 6888-2:1999 | Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 2: Technique using rabbit plasma fibrinogen agar medium |
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