ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 30566 | ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose | Standarts spēkā |
| 50021 | ISO/TS 11059:2009 | Milk and milk products — Method for the enumeration of Pseudomonas spp. | Standarts spēkā |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Standarts spēkā |
| 84532 | ISO 22935-2:2023 | Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation | Standarts spēkā |
| 53830 | ISO 12080-1:2009 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Standarts spēkā |
| 29475 | ISO 3727-3:2003 | Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content | Standarts spēkā |
| 64584 | ISO 27105:2016 | Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography | Standarts spēkā |
| 85170 | ISO/TS 17996:2023 | Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate | Standarts spēkā |
| 84533 | LVS ISO 22935-3:2024 | Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring | Standarts spēkā |
| 85719 | ISO 11816-2:2024 | Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese | Standarts spēkā |
Displaying 111-120 of 562 results.