ISO 27205-2010 PDF

Full title and description

Fermented milk products — Bacterial starter cultures — Standard of identity (ISO 27205:2010). This International Standard specifies the identity characteristics for industrial bacterial starter cultures used in the manufacture of fermented milk products (principally lactic acid bacteria, and where relevant bifidobacteria and propionibacteria).

Abstract

ISO 27205:2010 (identified also as IDF 149:2010) sets out the defining characteristics and identity criteria for bacterial starter cultures intended for fermented milk products such as yoghurt, sour cream, cultured butter and cheese. It excludes cultures added solely for probiotic purposes. The document establishes compositional and identity-related requirements to support consistent manufacturing and labelling.

General information

• Status: Published.
• Publication date: February 2010 (ISO publication: 2010-02).
• Publisher: International Organization for Standardization (ISO); published in cooperation with IDF (IDF 149:2010).
• ICS / categories: 67.100.10 (Milk and processed milk products).
• Edition / version: Edition 1 (2010).
• Number of pages: 11 pages (official ISO bibliographic record).

Scope

Specifies the identity characteristics and descriptive information for industrial bacterial starter cultures used in fermented milk product manufacture. The standard addresses organisms typically used as starters (mainly lactic acid bacteria, plus bifidobacteria and propionibacteria where applicable) and does not cover cultures used only for probiotic effect or cultures used exclusively as food additives. It is intended to harmonize definitions and labelling for starter cultures in dairy processing.

Key topics and requirements

• Definitions and scope of “bacterial starter culture” for fermented milk products.
• Identity criteria for starter cultures (taxonomic identification and descriptive characteristics).
• Distinction between starter cultures used for fermentation and cultures added for probiotic purposes.
• Requirements to support consistent manufacturing, labelling and trade of starter cultures.
• Cross-reference to the corresponding IDF publication (IDF 149:2010) and alignment with dairy-sector terminology.

Typical use and users

Used by dairy producers, starter-culture manufacturers, quality and regulatory personnel in the dairy industry, food technologists, testing laboratories and national standards bodies. The standard helps manufacturers, purchasers and regulators ensure that starter cultures supplied for fermented milk products meet agreed identity and descriptive criteria.

Related standards

Associated and relevant documents include the IDF counterpart (IDF 149:2010) and other ISO/IDF standards on microbiological methods and dairy product specifications. The ISO programme has also registered an updated work item (ISO/AWI 27205) to broaden the subject to “Food and feed cultures — Standard of identity” under the Microbiology of the food chain series. Users may also refer to standards on microbiological methods for dairy matrices and specific counting/identification techniques.

Keywords

fermented milk products; starter culture; bacterial cultures; lactic acid bacteria; bifidobacteria; propionibacteria; dairy; standard of identity; ISO 27205; IDF 149.

FAQ

Q: What is this standard?

A: ISO 27205:2010 is an International Standard that defines the identity characteristics for bacterial starter cultures used in the manufacture of fermented milk products (e.g., yoghurt, sour cream, cultured butter, cheese).

Q: What does it cover?

A: It covers defining and describing starter cultures (mainly lactic acid bacteria, plus bifidobacteria and propionibacteria where relevant) and distinguishes these fermentation cultures from cultures added solely for probiotic purposes. It does not provide detailed analytical methods but focuses on identity and identity-related descriptive requirements.

Q: Who typically uses it?

A: Dairy manufacturers, starter-culture suppliers, food technologists, quality/ regulatory teams, testing laboratories and standards bodies in the dairy and fermented-food sectors.

Q: Is it current or superseded?

A: The document was published in February 2010 and is listed as a published International Standard. ISO’s work programme shows a related approved work item (ISO/AWI 27205) to develop an updated/broader standard for food and feed cultures; users should check national bodies or ISO for any later revisions or replacements.

Q: Is it part of a series?

A: It sits within ISO/TC 34 (Food products) dairy-related work and is linked with IDF publications (IDF 149:2010). ISO is also developing related work to cover food and feed cultures under the Microbiology of the food chain series (ISO/AWI 27205).

Q: What are the key keywords?

A: Fermented milk products, starter culture, lactic acid bacteria, identity, IDF 149, dairy starters.