ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 6522 | ISO 1854:1987 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 8642 | ISO 3356:1975 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method) | Atcelts |
| 20273 | ISO 11865:1995 | Instant whole milk powder — Determination of white flecks number | Atcelts |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Atcelts |
| 7365 | ISO 2450:1985 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 72827 | ISO 22186:2020 | Milk and milk products — Determination of nitrofurazone | Atcelts |
| 42068 | ISO 6730:2005 | Milk — Enumeration of colony-forming units of psychrotrophic microorganisms — Colony-count technique at 6,5 degrees C | Atcelts |
| 56110 | ISO 16297:2013 | Milk — Bacterial count — Protocol for the evaluation of alternative methods | Atcelts |
| 36988 | ISO 14673-3:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) — Technical Corrigendum 1 | Atcelts |
| 15239 | ISO 8156:1987 | Dried milk and dried milk products — Determination of insolubility index | Atcelts |
Displaying 301-310 of 568 results.