ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 23538 | ISO 5764:2002 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Atcelts |
| 13191 | ISO 6735:1985 | Dried milk Assessment of heat class Heat-number reference method | Atcelts |
| 40318 | ISO 21543:2006 | Milk products — Guidelines for the application of near infrared spectrometry | Atcelts |
| 8012 | ISO 2963:1974 | Cheese and processed cheese products — Determination of citric acid content (Reference method) | Atcelts |
| 40106 | ISO 9233-2:2007 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese | Atcelts |
| 17436 | ISO 9622:1999 | Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments | Atcelts |
| 15122 | ISO 8086:1986 | Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures | Atcelts |
| 15234 | ISO 8151:1987 | Dried milk Determination of nitrate content Method by cadmium reduction and spectrometry (Screening method) | Atcelts |
| 11613 | ISO 5548:1980 | Caseins and caseinates — Determination of lactose content — Photometric method | Atcelts |
| 13281 | ISO 6785:1985 | Milk and milk products Detection of salmonella | Atcelts |
Displaying 171-180 of 571 results.