Revised Standard from Last Update.

1. SCOPE

1.1 This standard prescribes the requirements and the methods of test for yoghurt.

1.2 This standard applies to fermented milk products, where symbiotic cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus are mainly employed for the fermentation process.

2. REFERENCES

The standards listed in Annex A contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of these standards.