ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 6361 | ISO 1740:1991 | Milk fat products and butter — Determination of fat acidity (Reference method) | Atcelts |
| 11604 | ISO 5541-1:1986 | Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C | Atcelts |
| 26546 | ISO 2450:1999 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 11610 | ISO 5545:1978 | Rennet caseins and caseinates — Determination of ash (Reference method) | Atcelts |
| 36986 | ISO 14673-1:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry — Technical Corrigendum 1 | Atcelts |
| 20279 | ISO 11870:2000 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Atcelts |
| 35215 | ISO 5537:2004 | Dried milk — Determination of moisture content (Reference method) | Atcelts |
| 28812 | ISO 12080-2:2000 | Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography | Atcelts |
| 57059 | ISO 9233-1:2007/Amd 1:2012 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1 | 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 |
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