1.1 This standard prescribes the requirements and the methods of test for yoghurt.
1.2 This standard applies to fermented milk products, where cultures of Lactobacillus bulgaricus and Streptococcus thermophilus are mainly employed for the fermentation process. In addition the yoghurt may also contain cultures of Bifidobac-terium bifidus and Lactobacillus acidophilus and if added, the declaration to this effect shall be made on the label.