ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 20278 | ISO 11869:1997 | Yogurt — Determination of titratable acidity — Potentiometric method | Atcelts |
| 8010 | ISO 2962:1974 | Cheese and processed cheese products — Determination of phosphorus content (Reference method) | Atcelts |
| 13195 | ISO 6739:1982 | Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
| 4915 | ISO/R 707:1968 | Milk and milk products — Sampling | Atcelts |
| 26546 | ISO 2450:1999 | Cream — Determination of fat content — Gravimetric method (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 |
| 36987 | ISO 14673-2:2001/Cor 1:2002 | Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method) — Technical Corrigendum 1 | Atcelts |
| 8750 | ISO 3433:1975 | Cheese — Determination of fat content — Van Gulik method | Atcelts |
| 40105 | ISO 9233-1:2007 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Atcelts |
| 29065 | ISO 3890-2:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation | Atcelts |
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