ISO 27205 | IDF 149: 2010 - Fermented milk products - Bacterial starter cultures - Standard of identity Type:PDF Method using capillary gas-liquid chromatography

Method using capillary gas-liquid chromatography with electron-capture detection

the acido-butyrometric or “Gerber”

This standard specifies a reference method for the determination of the total solids content of ice-cream

internal arrangement of the factory

ISO 27205 | IDF 149: 2010 - Fermented milk products - Bacterial starter cultures - Standard of identity Type:PDF Method using capillary gas-liquid chromatographyThis standard 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. This standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties. Standard only