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Withdrawn and replaced by the joint standard ISO 23318 | IDF 249: 2022
can improve the performance in the determination of compositional parameters and allow for the estimation of other parameters
the acido-butyrometric or “Gerber”
semi-hard and soft cheeses
Method using capillary gas-liquid chromatography with electron-capture detection
ISO 27205 | IDF 149: 2010 - Fermented milk products - Bacterial starter cultures - Standard of identity Type:PDF Withdrawn and replaced by theThis standard specifies characteristics of industrial bacterial starter cultures, which are principally lactic acid bacteria (LAB), but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
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