ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11605 | ISO 5541-2:1986 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Atcelts |
| 26071 | ISO 15174:2002 | Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity | Atcelts |
| 12136 | ISO 5943:1978 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 6352 | ISO 1735:1987 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6358 | ISO 1738:1997 | Butter — Determination of salt content | Atcelts |
| 21798 | ISO 13366-3:1997 | Milk — Enumeration of somatic cells — Part 3: Fluoro-opto-electronic method | Atcelts |
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
| 20092 | ISO 11813:1998 | Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method | Atcelts |
| 43998 | ISO/TS 27106:2009 | Cheese — Determination of nisin A content by LC-MS and LC-MS-MS | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. | Atcelts |
Displaying 241-250 of 568 results.