ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 6357 | ISO 1738:1980 | Butter — Determination of salt content (Reference method) | Atcelts |
| 29065 | ISO 3890-2:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation | Atcelts |
| 40105 | ISO 9233-1:2007 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Atcelts |
| 15090 | ISO 8069:1986 | Dried milk — Determination of lactic acid and lactates content — Enzymatic method | Atcelts |
| 5810 | ISO 1211:1984 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 27796 | ISO 8381:2000 | Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 32080 | ISO 5944:2001 | Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique | Atcelts |
| 8750 | ISO 3433:1975 | Cheese — Determination of fat content — Van Gulik method | Atcelts |
| 36987 | ISO 14673-2:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method) — Technical Corrigendum 1 | Atcelts |
| 21796 | ISO 13366-1:1997 | Milk — Enumeration of somatic cells — Part 1: Microscopic method | Atcelts |
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