ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 43986 | ISO 5764:2009 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Standarts spēkā |
| 46333 | ISO 5545:2008 | Rennet caseins and caseinates — Determination of ash (Reference method) | Standarts spēkā |
| 44511 | ISO 12082:2006 | Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid | Standarts spēkā |
| 46332 | ISO 5544:2008 | Caseins — Determination of " fixed ash " (Reference method) | Standarts spēkā |
| 38486 | ISO 17792:2006 | Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C | Standarts spēkā |
| 28897 | ISO 15884:2002 | Milk fat — Preparation of fatty acid methyl esters | Standarts spēkā |
| 40463 | ISO 2911:2004 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Standarts spēkā |
| 75488 | ISO 14501:2021 | Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography | Standarts spēkā |
| 55777 | ISO 6091:2010 | Dried milk — Determination of titratable acidity (Reference method) | Standarts spēkā |
| 63809 | ISO/TS 19046-2:2017 | Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography | Standarts spēkā |
Displaying 171-180 of 568 results.