Over deze norm
||Melk en zuivelproducten
This International 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 International Standard does not apply to bacterial cultures which are added as an ingredient to foods only because of their probiotic properties.
||Melkproducten - Zuurmakende start cultures- Standaard samenstelling
||Fermented milk products - Bacterial starter cultures - Standard of identity