PN ISO 27205 : 2012
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The latest, up-to-date edition.
FERMENTED MILK PRODUCTS - BACTERIAL STARTER CULTURES - STANDARD OF IDENTITY
Published date
01-12-2013
Publisher
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.
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