ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 84533 | LVS ISO 22935-3:2024 | Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring | Standarts spēkā |
| 46434 | ISO 10932:2010 | Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB) | Standarts spēkā |
| 44068 | ISO/TS 6733:2006 | Milk and milk products — Determination of lead content — Graphite furnace atomic absorption spectrometric method | Standarts spēkā |
| 46336 | ISO 3433:2008 | Cheese — Determination of fat content — Van Gulik method | Standarts spēkā |
| 38685 | ISO 3976:2006 | Milk fat — Determination of peroxide value | Standarts spēkā |
| 33827 | ISO 13559:2002 | Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C | Standarts spēkā |
| 68776 | ISO/CD 20667 | Milk — Determination of acetone content by continuous flow analyzer | Standarts spēkā |
| 75152 | ISO 23293:2020 | Milk-based infant formula powders — Quantification of whey protein content by sodium dodecyl sulfate-capillary gel electrophoresis (SDS-CGE) | Standarts spēkā |
| 36936 | ISO 11814:2002 | Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography | Standarts spēkā |
| 29474 | ISO 3727-2:2001 | Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method) | Standarts spēkā |
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