ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
| 8059 | ISO 3003:1974 | Dried-milk borers | Atcelts |
| 20278 | ISO 11869:1997 | Yogurt — Determination of titratable acidity — Potentiometric method | Atcelts |
| 8011 | ISO 2962:1984 | Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method | Atcelts |
| 6352 | ISO 1735:1987 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 9005 | ISO 3594:1976 | Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols (Reference method) | Atcelts |
| 8010 | ISO 2962:1974 | Cheese and processed cheese products — Determination of phosphorus content (Reference method) | Atcelts |
| 23537 | ISO 707:1997 | Milk and milk products — Guidance on sampling | Atcelts |
| 55777 | ISO 6091:2010 | Dried milk — Determination of titratable acidity (Reference method) | Atcelts |
| 11893 | ISO 5764:1987 | Milk — Determination of freezing point — Thermistor cryoscope method | Atcelts |
Displaying 171-180 of 581 results.