1. Scope
This standard specifies the product classification, technical requirements, test method and the requirements for labeling, packaging, transportation and storage of yoghurt.
This standard is applicable to the product mainly made of milk or reconstituted milk (with or without auxiliary materials) which is fermented by the culture containing Lactobacillus bulgaricus and Streptococcus thermophilus.
2. Normative References
Foreword I
1. Scope
2. Normative References
3. Product Classification
4. Technical Requirements
5. Test Method
6. Labeling, Packaging, Transportation and Storage
