PN ISO 27205 : 2012
Current
Current
The latest, up-to-date edition.
FERMENTED MILK PRODUCTS - BACTERIAL STARTER CULTURES - STANDARD OF IDENTITY
Published date
12-01-2013
Publisher
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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 |
TC 35
|
| DocumentType |
Standard
|
| PublisherName |
Polish Committee for Standardization
|
| Status |
Current
|
| Standards | Relationship |
| ISO 27205:2010 | Identical |
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