ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 51012 | ISO 1854:2008 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6354 | ISO 1736:1985 | Dried milk, dried whey, dried buttermilk and dried butter serum — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 57060 | ISO 9233-2:2007/Amd 1:2012 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese — Amendment 1 | Atcelts |
| 5810 | ISO 1211:1984 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 8642 | ISO 3356:1975 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method) | Atcelts |
| 6522 | ISO 1854:1987 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 14004 | ISO 7328:1984 | Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method) | Atcelts |
| 35121 | ISO 8968-2:2001 | Milk — Determination of nitrogen content — Part 2: Block-digestion method (Macro method) | Atcelts |
| 15375 | ISO 8262-2:1987 | Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes | Atcelts |
| 15090 | ISO 8069:1986 | Dried milk — Determination of lactic acid and lactates content — Enzymatic method | Atcelts |
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