ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 20277 | ISO 11868:1997 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | 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 |
| 13882 | ISO 7238:1983 | Butter — Determination of pH of the serum — Potentiometric method | Atcelts |
| 11893 | ISO 5764:1987 | Milk — Determination of freezing point — Thermistor cryoscope method | Atcelts |
| 11848 | ISO 5738:1980 | Milk and milk products — Determination of copper content — Photometric reference method | Atcelts |
| 23853 | ISO 11866-3:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 3: Colony-count technique at 44 degrees C using membranes | Atcelts |
| 20095 | ISO 11816-1:1997 | Milk and milk products — Determination of alkaline phosphatase activity using a fluorometric method — Part 1: Milk and milk-based drinks | Atcelts |
| 43899 | ISO 17678:2010 | Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) | Atcelts |
Displaying 351-360 of 559 results.