ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 83618 | ISO 9877:2026 | Milk and milk products — Determination of ash | Standarts spēkā |
| 40468 | ISO 7238:2004 | Butter — Determination of pH of the serum — Potentiometric method | Standarts spēkā |
| 51694 | ISO 12779:2011 | Lactose — Determination of water content — Karl Fischer method | Standarts spēkā |
| 55774 | ISO 5546:2010 | Caseins and caseinates — Determination of pH (Reference method) | Standarts spēkā |
| 76804 | ISO 8196-3:2022 | Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis | Standarts spēkā |
| 44508 | ISO 1739:2006 | Butter — Determination of the refractive index of the fat (Reference method) | Standarts spēkā |
| 44069 | ISO 27205:2010 | Fermented milk products — Bacterial starter cultures — Standard of identity | Standarts spēkā |
| 42069 | ISO 8156:2005 | Dried milk and dried milk products — Determination of insolubility index | Standarts spēkā |
| 85719 | ISO 11816-2:2024 | Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese | Standarts spēkā |
| 84532 | LVS ISO 22935-2:2024 | Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation | Standarts spēkā |
Displaying 201-210 of 581 results.