ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 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 |
| 15239 | ISO 8156:1987 | Dried milk and dried milk products — Determination of insolubility index | Atcelts |
| 9495 | ISO 3889:1977 | Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks | Atcelts |
| 75146 | ISO 16297:2020 | Milk — Bacterial count — Protocol for the evaluation of alternative methods | Atcelts |
| 5810 | ISO 1211:1984 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 16865 | ISO 9233:1991 | Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography | Atcelts |
| 51012 | ISO 1854:2008 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 46525 | ISO/TS 17837:2008 | Processed cheese products — Determination of nitrogen content and crude protein calculation — Kjeldahl method | Atcelts |
| 41217 | ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation | Atcelts |
| 20275 | ISO 11866-2:1997 | Milk and milk products Enumeration of presumptive Escherichia coli | Atcelts |
Displaying 231-240 of 559 results.