ISO INTERNATIONAL STANDARD 27205 IDF 149 First edition 2010-02-15 Fermented milk products Bacterial starter cultures Standard of identity Produits laitiers fermentés - Levains de cultures bacteriennes- Norme de composition Reference numbers ISO 27205:2010(E) IDF 149:2010(E) @ ISO and IDF 2010 ISO 27205:2010(E) IDF 149:2010(E) PDF disclaimer This PDF file may contain embedded typefaces. In accordance with Adobe's licensing policy, this file may be printed or viewed but downloading this file, parties accept therein the responsibility of not infringing Adobe's licensing policy. Neither the IsO Central Secretariat nor the IDF accepts any liability in this area. Adobe is a trademark of Adobe Systems Incorporated. Details of the software products used to create this PDF file can be found in the General Info relative to the file; the PDF-creation parameters were optimized for printing. Every care has been taken to ensure that the file is suitable for use by IsO member bodies and IDF national committees. In the unlikely event that a problem relating to it is found, please inform the ISO Central Secretariat at the address given below. COPYRIGHT PROTECTED DOCUMENT @ ISO and IDF 2010 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, address below. ISO copyright office International Dairy Federation Case postale 56 : CH-1211 Geneva 20 Diamant Building : Boulevard Auguste Reyers 80 · B-1030 Brussels Tel. + 41 22 749 01 11 Tel.+32 273398 88 Fax + 41 22 749 09 47 Fax + 32 2 733 04 13 E-mail copyright@iso.org E-mail info@fil-idf.org Web www.iso.org Web www.fil-idf.org Published in Switzerland ii @ ISO and IDF 2010 - All rights reserved ISO 27205:2010(E) IDF149:2010(E) Contents Page Foreword Foreword 1 Scope 2 Terms and definitions 3 Principle. 4 Description of bacterial starter cultures 4.1 Grouping depending on type and number of strains 4.2 Grouping depending on application temperature.. 4.3 Grouping depending on physical form . 5 Essential composition 5.1 General .. 5.2 Viable bacteria .. 5.3 Contaminants.. 6 Quality and food safety management . 6.1 Qualitymanagement 6.2 Food safety management 6.3 Product quality ... 7 Product information .5 7.1 Labelling ... 7.2 Technical data... +6 8 Methods of analyses Annex A (informative) Recommended methods of analysis Bibliography.. 10 @ ISO and IDF 2010 - All rights reserved