ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11612 | ISO 5547:1978 | Caseins — Determination of free acidity (Reference method) | Atcelts |
| 13191 | ISO 6735:1985 | Dried milk — Assessment of heat class — Heat-number reference method | Atcelts |
| 26071 | ISO 15174:2002 | Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity | Atcelts |
| 13839 | ISO 7208:1984 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 7364 | ISO 2450:1972 | Cream — Determination of fat content (Reference method) | Atcelts |
| 20275 | ISO 11866-2:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) | Atcelts |
| 12283 | ISO 6091:1980 | Dried milk — Determination of titratable acidity (Reference method) | Atcelts |
| 51018 | ISO 488:2008 | Milk — Determination of fat content — Gerber butyrometers | Atcelts |
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 20277 | ISO 11868:1997 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | Atcelts |
Displaying 241-250 of 571 results.