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 |
| 16865 | ISO 9233:1991 | Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography | 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 |
| 32121 | ISO 8196-2:2000 | Milk — Definition and evaluation of the overall accuracy of indirect methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory | 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 |
| 13282 | ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. | Atcelts |
| 57920 | ISO 11816-1:2013 | Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks | Atcelts |
| 6356 | ISO 1737:1985 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
Displaying 261-270 of 562 results.