ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 26546 | ISO 2450:1999 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 51013 | ISO 2450:2008 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 43505 | ISO 26323:2009 | Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) | Standarts spēkā |
| 43595 | ISO 26462:2010 | Milk — Determination of lactose content — Enzymatic method using difference in pH | Standarts spēkā |
| 64584 | ISO 27105:2016 | Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography | Standarts spēkā |
| 44069 | ISO 27205:2010 | Fermented milk products — Bacterial starter cultures — Standard of identity | Standarts spēkā |
| 44389 | ISO 27871:2011 | Cheese and processed cheese — Determination of the nitrogenous fractions | Standarts spēkā |
| 7951 | ISO 2911:1976 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Atcelts |
| 40463 | ISO 2911:2004 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Standarts spēkā |
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
Displaying 181-190 of 559 results.