ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 6352 | ISO 1735:1987 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 7358 | ISO 2446:1976 | Milk — Determination of fat content (Routine method) | Atcelts |
| 12136 | ISO 5943:1978 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 32080 | ISO 5944:2001 | Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique | Atcelts |
| 11605 | ISO 5541-2:1986 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Atcelts |
| 36384 | ISO 22662:2007 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) | Atcelts |
| 11849 | ISO 5739:1983 | Caseins and caseinates — Determination of scorched particles content | Atcelts |
| 45765 | ISO 29981:2010 | Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C | Atcelts |
| 9207 | ISO 3727:1977 | Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method) | Atcelts |
| 17751 | ISO 9874:1992 | Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry | Atcelts |
Displaying 341-350 of 562 results.