ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 9005 | ISO 3594:1976 | Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols (Reference method) | Atcelts |
| 40457 | ISO 14156:2001/Amd 1:2007 | Milk and milk products — Extraction methods for lipids and liposoluble compounds — Amendment 1 | Atcelts |
| 9207 | ISO 3727:1977 | Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) | Atcelts |
| 13197 | ISO 6740:1985 | Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 5787 | ISO 1193:1973 | Butter triers | Atcelts |
| 6352 | ISO 1735:1987 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6351 | ISO 1735:1975 | Cheese and processed cheese products — Determination of fat content (Reference method) | Atcelts |
| 14373 | ISO 7586:1985 | Butter — Determination of water dispersion value | Atcelts |
| 11598 | ISO 5534:1985 | Cheese and processed cheese — Determination of total solids content (Reference method) | Atcelts |
| 36689 | ISO 5765-1:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose | Atcelts |
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