ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 85170 | ISO/TS 17996:2023 | Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate | Atcelts |
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
| 5810 | ISO 1211:1984 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 41216 | ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors | Atcelts |
| 9495 | ISO 3889:1977 | Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks | Atcelts |
| 15239 | ISO 8156:1987 | Dried milk and dried milk products Determination of insolubility index | Atcelts |
| 20274 | ISO 11866-1:1997 | Milk and milk products Enumeration of presumptive Escherichia coli | Atcelts |
| 15239 | ISO 8156:1987 | Dried milk and dried milk products — Determination of insolubility index | Atcelts |
| 36988 | ISO 14673-3:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) — Technical Corrigendum 1 | Atcelts |
| 56110 | ISO 16297:2013 | Milk — Bacterial count — Protocol for the evaluation of alternative methods | Atcelts |
Displaying 231-240 of 571 results.