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ISO 27205: First Edition

Publication Date: Feb 15, 2010
SDO: ISO: International Organization for Standardization
 DOD Adopted   ANSI Approved Approved

This International 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 International Standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties.

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