ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11604 | ISO 5541-1:1986 | Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C | Atcelts |
| 20279 | ISO 11870:2000 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Atcelts |
| 20274 | ISO 11866-1:1997 | Milk and milk products Enumeration of presumptive Escherichia coli | Atcelts |
| 20274 | ISO 11866-1:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique | Atcelts |
| 6361 | ISO 1740:1991 | Milk fat products and butter — Determination of fat acidity (Reference method) | Atcelts |
| 12283 | ISO 6091:1980 | Dried milk — Determination of titratable acidity (Reference method) | Atcelts |
| 6359 | ISO 1739:1975 | Butter — Determination of the refractive index of the fat (Reference method) | Atcelts |
| 20862 | ISO 12082:1997 | Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid | Atcelts |
| 8013 | ISO 2963:1997 | Cheese and processed cheese products — Determination of citric acid content — Enzymatic method | Atcelts |
| 26071 | ISO 15174:2002 | Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity | Atcelts |
Displaying 161-170 of 571 results.