ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 88598 | ISO/DIS 8553 | Milk — Enumeration of microorganisms — Plate-loop technique at 30 °C | Aptauja |
| 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 |
| 89594 | ISO/DIS 24223 | Milk and milk products — Guidance on sample preparation for physical and chemical testing | Aptauja |
| 33051 | ISO 12080-1:2000 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Atcelts |
| 15287 | ISO 8195:1987 | Caseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 40318 | ISO 21543:2006 | Milk products — Guidelines for the application of near infrared spectrometry | Atcelts |
| 17436 | ISO 9622:1999 | Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments | Atcelts |
| 37698 | ISO/TS 9941:2003 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Atcelts |
| 60537 | ISO 8968-4:2001/Cor 1:2011 | Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content — Technical Corrigendum 1 | Atcelts |
| 11598 | ISO 5534:1985 | Cheese and processed cheese — Determination of total solids content (Reference method) | Atcelts |
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