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ISO 27205:2010

Current
Current

The latest, up-to-date edition.

Fermented milk products Bacterial starter cultures Standard of identity
Available format(s)

Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users

Language(s)

English, Russian

Published date

02-02-2010

ISO 27205IDF 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 27205IDF 149:2010 does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties.

DevelopmentNote
Supersedes ISO/DIS 27205. Also numbered as IDF 149. (02/2010)
DocumentType
Standard
Pages
11
PublisherName
International Organization for Standardization
Status
Current

Standards Relationship
NEN ISO 27205 : 2010 Identical
PN ISO 27205 : 2012 Identical
BS ISO 27205:2010 Identical

13/30286341 DC : 0 BS EN ISO 6887-4 - MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 4: SPECIFIC RULES FOR THE PREPARATION OF MISCELLANEOUS PRODUCTS
BS EN ISO 6887-4:2017 Microbiology of the food chain. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination Specific rules for the preparation of miscellaneous products
BS ISO 19344:2015 Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
14/30293895 DC : 0 BS ISO 19344 - FERMENTED MILK PRODUCTS - QUANTIFICATION OF LACTIC ACID BACTERIA - FLOW CYTOMETRY METHOD (REFERENCE METHOD)
UNE-EN ISO 6887-4:2017 Microbiology of the food chain - Preparation of test samples, initial suspension and decimal dilutions for microbiological examination - Part 4: Specific rules for the preparation of miscellaneous products (ISO 6887-4:2017, Corrected version 2021-03)
I.S. EN ISO 6887-4:2017 MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 4: SPECIFIC RULES FOR THE PREPARATION OF MISCELLANEOUS PRODUCTS (ISO 6887-4:2017)
ISO 19344:2015 Milk and milk products Starter cultures, probiotics and fermented products Quantification of lactic acid bacteria by flow cytometry
DIN EN ISO 6887-4:2014-01 (Draft) MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 4: SPECIFIC RULES FOR THE PREPARATION OF MISCELLANEOUS PRODUCTS (ISO 6887-4:2017)
EN ISO 6887-4:2017 MICROBIOLOGY OF THE FOOD CHAIN - PREPARATION OF TEST SAMPLES, INITIAL SUSPENSION AND DECIMAL DILUTIONS FOR MICROBIOLOGICAL EXAMINATION - PART 4: SPECIFIC RULES FOR THE PREPARATION OF MISCELLANEOUS PRODUCTS (ISO 6887-4:2017)
BS ISO 26323:2009 Milk products. Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
ISO 26323:2009 Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
ISO 6887-4:2017 Microbiology of the food chain — Preparation of test samples, initial suspension and decimal dilutions for microbiological examination — Part 4: Specific rules for the preparation of miscellaneous products

ISO 20128:2006 Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C
ISO 17792:2006 Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
ISO 21527-2:2008 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 2: Colony count technique in products with water activity less than or equal to 0,95
ISO 22000:2005 Food safety management systems Requirements for any organization in the food chain
ISO 21528-1:2017 Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 1: Detection of Enterobacteriaceae
ISO 6785:2001 Milk and milk products Detection of Salmonella spp.
ISO 11290-1:2017 Microbiology of the food chain — Horizontal method for the detection and enumeration of Listeria monocytogenes and of Listeria spp. — Part 1: Detection method
ISO 7889:2003 Yogurt Enumeration of characteristic microorganisms Colony-count technique at 37 degrees C
ISO 21528-2:2017 Microbiology of the food chain — Horizontal method for the detection and enumeration of Enterobacteriaceae — Part 2: Colony-count technique
ISO 6888-1:1999 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 1: Technique using Baird-Parker agar medium
ISO 29981:2010 Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C
ISO 6888-3:2003 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 3: Detection and MPN technique for low numbers
ISO 21527-1:2008 Microbiology of food and animal feeding stuffs — Horizontal method for the enumeration of yeasts and moulds — Part 1: Colony count technique in products with water activity greater than 0,95
ISO 13559:2002 Butter, fermented milks and fresh cheese Enumeration of contaminating microorganisms Colony-count technique at 30 degrees C
ISO 6611:2004 Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C
ISO 6888-2:1999 Microbiology of food and animal feeding stuffs Horizontal method for the enumeration of coagulase-positive staphylococci (Staphylococcus aureus and other species) Part 2: Technique using rabbit plasma fibrinogen agar medium

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