ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 8642 | ISO 3356:1975 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method) | Atcelts |
| 9840 | ISO 4099:1984 | Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
| 6522 | ISO 1854:1987 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 20273 | ISO 11865:1995 | Instant whole milk powder — Determination of white flecks number | Atcelts |
| 16865 | ISO 9233:1991 | Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography | Atcelts |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Atcelts |
| 9495 | ISO 3889:1977 | Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks | Atcelts |
| 77606 | ISO 21543:2020 | Milk and milk products — Guidelines for the application of near infrared spectrometry | Atcelts |
| 7358 | ISO 2446:1976 | Milk — Determination of fat content (Routine method) | Atcelts |
| 32080 | ISO 5944:2001 | Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique | Atcelts |
Displaying 161-170 of 571 results.