ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 41217 | ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation | Atcelts |
| 40469 | ISO 8086:2004 | Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures | Atcelts |
| 6134 | ISO 1546:1981 | Procedure for milk recording for cows | Atcelts |
| 11607 | ISO 5542:1984 | Milk — Determination of protein content — Amido black dye-binding method (Routine method) | Atcelts |
| 31881 | ISO 8552:2004 | Milk — Estimation of psychrotrophic microorganisms — Colony-count technique at 21 degrees C (Rapid method) | Atcelts |
| 27799 | ISO 1854:1999 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 35215 | ISO 5537:2004 | Dried milk — Determination of moisture content (Reference method) | Atcelts |
| 36986 | ISO 14673-1:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry — Technical Corrigendum 1 | Atcelts |
| 20279 | ISO 11870:2000 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Atcelts |
| 57920 | ISO 11816-1:2013 | Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks | Atcelts |
Displaying 231-240 of 581 results.