Why does yogurt ferment
Why does yogurt ferment, Total:33 items.
The international standard classification for "Why does yogurt ferment" includes: Animal feeding stuffs .
The Chinese standard classification for "Why does yogurt ferment" includes: Livestock and poultry feed and additive .
Inner Mongolia Provincial Standard of the People's Republic of China
- DB15/ 338-2005 fermented milk wine
Group Standards of the People's Republic of China
- T/IMAS 074-2024 Alashan camel fermented milk
- T/HSGY 001-2022 Northeast fermented sauerkraut
- T/DACS 004-2022 student drinking fermented milk
- T/DALN 013-2021 Specifications for the use of fermentation beds in dairy farms
- T/HBNX 002-2020 Dairy cow fermentation bed breeding technical regulations
- T/CSWSL 018-2020 Fermented feed by microbial with enzyme for beef cow
- T/DALN 022-2021 student drinking fermented milk
Association Francaise de Normalisation
- NF V04-600:2001 Fresh milk products - Specification of fermented milks and yogurt.
- NF V04-397*NF ISO 19344:2016 Milk and milk products - Starter cultures, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry
- NF ISO 19344:2016 Milk and dairy products - Lactic ferments, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry
International Organization for Standardization (ISO)
- ISO 17792:2006 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C
- ISO 17792:2006|IDF 180:2006 Examples of milk, milk products and fermentation culture media: 25℃ colony counting technology of fermented citrate lactic acid bacteria
- ISO 17792:2006 | IDF 180:2006 Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
- ISO 27205:2010|IDF 149:2010 Consistency standard for bacterial starter cultures of fermented milk products
- ISO 27205:2010 Fermented milk products - Bacterial starter cultures - Standard of identity
- ISO 19344:2015 Milk and milk products - Starter cultures, probiotics and fermented products - Quantification of lactic acid bacteria by flow cytometry
SA-SASO
- SASO SSA 281-1982 FERMENTED MILKS
GSO
- OS GSO ISO 17792:2014 Milk, milk products and mesophilic starter cultures -- Enumeration of citrate-fermenting lactic acid bacteria -- Colony-count technique at 25 degrees C
SCC
- DANSK DS/ISO 17792:2007 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 degrees C
British Standards Institution (BSI)
- BS ISO 17792:2008 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 °C
- BS ISO 17792:2006 Milk, milk products and mesophilic starter cultures. Enumeration of citrate-fermenting lactic acid bacteria. Colony-count technique at 25°C
- BS ISO 19344:2015 Milk and milk products. Starter cultures, probiotics and fermented products. Quantification of lactic acid bacteria by flow cytometry
- BS ISO 27205:2010 Fermented milk products - Bacterial starter cultures - Standard of identity
International Dairy Federation (IDF)
- IDF 180-2006 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 ℃
CZ-CSN
- CSN ON 57 1320-1967 Delicious fermented cheese
- CSN ON 57 1323-1967 Fermented cheese with germ oil
Danish Standards Foundation
- DS/ISO 17792:2007 Milk, milk products and mesophilic starter cultures - Enumeration of citrate-fermenting lactic acid bacteria - Colony-count technique at 25 degrees C
PL-PKN
- PN-ISO 19344-2021-06 P Milk and milk products -- Starter cultures, probiotics and fermented products -- Quantification of lactic acid bacteria by flow cytometry
- PN A86300-1991 Milk and dairy products. Curdy cheese without fermentation
- PN A86246-1962 Curdy cheese with fermentation. Cheese "harceński"
- PN A86230-1968 Milk and dairy products Rennet manner fermented cheeses
German Institute for Standardization
- DIN 10325:2010 Milk and milk products - Determination of the citric acid content - Enzymatic method
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