ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 36837 | ISO 14461-1:2005 | Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts | Standarts spēkā |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Standarts spēkā |
| 74628 | ISO 9233-1:2018 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Standarts spēkā |
| 87728 | ISO/DIS 24167 | Milk and milk products — In vitro digestion protocol for the determination of protein digestibility and in vitro digestible indispensable amino acid score (DIAAS) | Aptauja slēgta |
| 89594 | ISO/DIS 24223 | Milk and milk products — Guidance on sample preparation for physical and chemical testing | Aptauja slēgta |
| 92047 | ISO/DIS 13366-2 | Milk — Enumeration of somatic cells — Part 2: Flow cytometry method | Aptauja |
| 87742 | ISO/DIS 24141 | Milk and milk products — General requirements for the harmonization and simplification of the use and interpretation of certificate of analysis for standards of veterinary medicines | Aptauja |
| 92048 | ISO/DIS 13366-1 | Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) | Aptauja |
| 20862 | ISO 12082:1997 | Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid | Atcelts |
| 13023 | ISO 6611:1992 | Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C | Atcelts |
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