ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 34434 | ISO 21187:2004 | Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results | Atcelts |
| 9007 | ISO 3595:1976 | Milk fat — Detection of vegetable fat by the phytosteryl acetate test | Atcelts |
| 11613 | ISO 5548:1980 | Caseins and caseinates — Determination of lactose content — Photometric method | Atcelts |
| 40106 | ISO 9233-2:2007 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese | Atcelts |
| 23537 | ISO 707:1997 | Milk and milk products — Guidance on sampling | Atcelts |
| 6356 | ISO 1737:1985 | Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 6355 | ISO 1737:1981 | Evaporated milk and sweetened condensed milk — Determination of fat content (Reference method) | Atcelts |
| 13282 | ISO 6785:2001 | Milk and milk products Detection of Salmonella spp. | Atcelts |
| 21798 | ISO 13366-3:1997 | Milk — Enumeration of somatic cells — Part 3: Fluoro-opto-electronic method | Atcelts |
| 13191 | ISO 6735:1985 | Dried milk — Assessment of heat class — Heat-number reference method | Atcelts |
Displaying 301-310 of 571 results.