ISO 27205:2010

Overview

ISO 27205:2010 (IDF 149:2010) defines a standard of identity for industrial bacterial starter cultures used in the manufacture of fermented milk products (yoghurt, sour cream, cultured butter, cheese). It specifies characteristics, grouping, microbiological criteria, quality and food-safety management, labelling and recommended methods of analysis. The standard covers principally lactic acid bacteria (LAB) and also includes bifidobacteria and propionibacteria, but it does not apply to cultures used solely for probiotic labelling.

Key topics and technical requirements

• Scope and definitions
  • Clear definitions for starter cultures, LAB, propionibacteria and bifidobacteria and related terms.
• Grouping of cultures
  • By composition: single-strain, single-species multiple-strain, multi-species.
  • By application temperature: mesophilic (~18–37 °C) and thermophilic (~30–45 °C) starters, with example species listed (e.g., Lactococcus, Lactobacillus, Streptococcus thermophilus).
  • By physical form: liquid, frozen, dried.
• Essential composition
  • Viable cell concentration must meet the minimum specification claimed by the manufacturer; alternative functional tests (acidification, texture, optical density, flow cytometry) may be used where appropriate.
• Microbiological specifications
  • Contaminant limits for product and process hygiene (examples from the standard):
    • Non-lactic acid bacteria: