ISO 27205:2010 PDF
Fermented milk products — Bacterial starter cultures — Standard of identity
Fermented milk products — Bacterial starter cultures — Standard of identity
- Статус документа:
- Действующий
- Формат:
- Электронный (PDF)
- Количество страниц:
- 11
- Дата публикации:
- 2 февраля 2010 г.
- Издание:
- ISO IS 27205 edition 1 version 1
- ICS:
- 67.100.10
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.
Abstract
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:
- Contaminant limits for product and process hygiene (examples from the standard):
Технические детали
- Технический комитет
- ISO/TC 34/SC 5 - Milk and milk products
- SKU
- ISO 27205:2010
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