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BS 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

Language(s)

English

Published date

02-28-2010

Publisher

British Standards Institution

Foreword
Foreword
1 Scope
2 Terms and definitions
3 Principle
4 Description of bacterial starter cultures
5 Essential composition
6 Quality and food safety management
7 Product information
8 Methods of analyses
Annex A (informative) - Recommended methods of analysis
Bibliography

Describes 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.

Committee
AW/5
DevelopmentNote
Supersedes 08/30187394 DC. (02/2010)
DocumentType
Standard
Pages
22
PublisherName
British Standards Institution
Status
Current
Supersedes

Standards Relationship
ISO 27205:2010 Identical

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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Hardcopy - English
PDF - English
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