ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11608 | ISO 5543:1986 | Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 31880 | ISO 7889:2003 | Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C | Atcelts |
| 35120 | ISO 8968-1:2001 | Milk — Determination of nitrogen content — Part 1: Kjeldahl method | Atcelts |
| 31881 | ISO 8552:2004 | Milk — Estimation of psychrotrophic microorganisms — Colony-count technique at 21 degrees C (Rapid method) | Atcelts |
| 15376 | ISO 8262-3:1987 | Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 3: Special cases | Atcelts |
| 20277 | ISO 11868:1997 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | Atcelts |
| 44083 | ISO/TS 27265:2009 | Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria | Atcelts |
| 20275 | ISO 11866-2:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) | Atcelts |
| 7364 | ISO 2450:1972 | Cream — Determination of fat content (Reference method) | Atcelts |
| 13839 | ISO 7208:1984 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
Displaying 331-340 of 581 results.