ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 15090 | ISO 8069:1986 | Dried milk Determination of lactic acid and lactates content Enzymatic method | Atcelts |
| 9495 | ISO 3889:1977 | Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks | Atcelts |
| 13191 | ISO 6735:1985 | Dried milk Assessment of heat class Heat-number reference method | Atcelts |
| 5810 | ISO 1211:1984 | Milk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 46525 | ISO/TS 17837:2008 | Processed cheese products — Determination of nitrogen content and crude protein calculation — Kjeldahl method | Atcelts |
| 51015 | ISO 7328:2008 | Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 51013 | ISO 2450:2008 | Cream — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 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 |
| 51014 | ISO 7208:2008 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 7951 | ISO 2911:1976 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Atcelts |
Displaying 321-330 of 571 results.