ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 15373 | ISO 8261:1989 | Milk and milk products — Preparation of test samples and dilutions for microbiological examination | Atcelts |
| 20278 | ISO 11869:1997 | Yogurt — Determination of titratable acidity — Potentiometric method | Atcelts |
| 42068 | ISO 6730:2005 | Milk — Enumeration of colony-forming units of psychrotrophic microorganisms — Colony-count technique at 6,5 degrees C | Atcelts |
| 6361 | ISO 1740:1991 | Milk fat products and butter — Determination of fat acidity (Reference method) | Atcelts |
| 7365 | ISO 2450:1985 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6359 | ISO 1739:1975 | Butter — Determination of the refractive index of the fat (Reference method) | Atcelts |
| 20273 | ISO 11865:1995 | Instant whole milk powder — Determination of white flecks number | Atcelts |
| 44083 | ISO/TS 27265:2009 | Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria | Atcelts |
| 8642 | ISO 3356:1975 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method) | Atcelts |
| 6522 | ISO 1854:1987 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
Displaying 271-280 of 581 results.