ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 20274 | ISO 11866-1:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. | Atcelts |
| 77606 | ISO 21543:2020 | Milk and milk products — Guidelines for the application of near infrared spectrometry | Atcelts |
| 72827 | ISO 22186:2020 | Milk and milk products — Determination of nitrofurazone | Atcelts |
| 6356 | ISO 1737:1985 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Atcelts |
| 9209 | ISO 3728:1977 | Ice cream and milk ice — Determination of total solids content (Reference method) | Atcelts |
| 21798 | ISO 13366-3:1997 | Milk — Enumeration of somatic cells — Part 3: Fluoro-opto-electronic method | Atcelts |
| 7365 | ISO 2450:1985 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 42068 | ISO 6730:2005 | Milk — Enumeration of colony-forming units of psychrotrophic microorganisms — Colony-count technique at 6,5 degrees C | Atcelts |
Displaying 181-190 of 571 results.