ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 8010 | ISO 2962:1974 | Cheese and processed cheese products — Determination of phosphorus content (Reference method) | Atcelts |
| 11598 | ISO 5534:1985 | Cheese and processed cheese — Determination of total solids content (Reference method) | Atcelts |
| 20278 | ISO 11869:1997 | Yogurt — Determination of titratable acidity — Potentiometric method | Atcelts |
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 33051 | ISO 12080-1:2000 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Atcelts |
| 21798 | ISO 13366-3:1997 | Milk — Enumeration of somatic cells — Part 3: Fluoro-opto-electronic method | Atcelts |
| 7951 | ISO 2911:1976 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Atcelts |
| 50021 | ISO/TS 11059:2009 | Milk and milk products — Method for the enumeration of Pseudomonas spp. | Atcelts |
| 13186 | ISO 6730:1992 | Milk — Enumeration of colony-forming units of psychrotrophic micro-organisms — Colony-count technique at 6,5 degrees C | Atcelts |
| 24496 | ISO 14501:1998 | Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography | Atcelts |
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