ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 16865 | ISO 9233:1991 | Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography | Atcelts |
| 6355 | ISO 1737:1981 | Evaporated milk and sweetened condensed milk — Determination of fat content (Reference method) | Atcelts |
| 30566 | ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose | Atcelts |
| 6522 | ISO 1854:1987 | Whey cheese — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 88598 | ISO/DIS 8553 | Milk — Enumeration of microorganisms — Plate-loop technique at 30 °C | Aptauja |
| 83618 | ISO/DIS 9877 | Milk and milk products — Determination of ash | Aptauja slēgta |
| 43697 | ISO 9231:2008 | Milk and milk products — Determination of the benzoic and sorbic acid contents | Standarts spēkā |
| 60474 | ISO/TS 17758:2014 | Instant dried milk — Determination of the dispersibility and wettability | Standarts spēkā |
| 63809 | ISO/TS 19046-2:2017 | Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography | Standarts spēkā |
| 55777 | ISO 6091:2010 | Dried milk — Determination of titratable acidity (Reference method) | Standarts spēkā |
Displaying 361-370 of 571 results.