ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 41216 | ISO 22935-1:2009 | Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors | Atcelts |
| 64658 | ISO 19344:2015 | Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry | Atcelts |
| 15122 | ISO 8086:1986 | Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures | Atcelts |
| 14373 | ISO 7586:1985 | Butter — Determination of water dispersion value | Atcelts |
| 6351 | ISO 1735:1975 | Cheese and processed cheese products — Determination of fat content (Reference method) | Atcelts |
| 5809 | ISO/R 1211:1970 | Milk — Determination of fat content (Reference method) | Atcelts |
| 33052 | ISO 3890-1:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods | Atcelts |
| 11615 | ISO 5549:1978 | Caseins and caseinates — Determination of protein content (Reference method) | Atcelts |
| 13197 | ISO 6740:1985 | Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry | Atcelts |
| 50021 | ISO/TS 11059:2009 | Milk and milk products — Method for the enumeration of Pseudomonas spp. | Atcelts |
Displaying 321-330 of 581 results.