1.1 This standard prescribes the types, requirements, methods of sampling and test for fermented milk products.
1.1.1 This standard covers fermented milk products obtained by the lactic fermentation through the action of single or mixed strains of lactic acid bacteria or by lactic fermentation accompanied by alcoholic fermentation by yeast from milk, with or without additions as specified under 3.2. This standard does not include milk coagulated by the addition of acids, milk-coagulating enzymes, etc.
IS 7035-1973 history
1974IS 7035-1973 Specification for fermented dairy products