ISO 27205:2010 PDF

Fermented milk products — Bacterial starter cultures — Standard of identity

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Title (English):

ISO 27205:2010

Fermented milk products — Bacterial starter cultures — Standard of identity

Document status:: Active
Format:: Electronic (PDF)
Number of pages:: 11
Publication date:: February 2, 2010
Edition:: ISO IS 27205 edition 1 version 1
ICS:: 67.100.10

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Description (English):

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.

Technical details

Technical committee: ISO/TC 34/SC 5 - Milk and milk products
SKU: ISO 27205:2010

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:

Related standards

Other ISO standards

Overview

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:

ISO 27205:2010 PDF

Technical details

Abstract

Overview

Key topics and technical requirements

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Abstract

Overview

Key topics and technical requirements

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