ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 41217 | ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation | Atcelts |
| 40469 | ISO 8086:2004 | Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures | Atcelts |
| 6134 | ISO 1546:1981 | Procedure for milk recording for cows | Atcelts |
| 36384 | ISO 22662:2007 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) | Atcelts |
| 31881 | ISO 8552:2004 | Milk — Estimation of psychrotrophic microorganisms — Colony-count technique at 21 degrees C (Rapid method) | Atcelts |
| 11605 | ISO 5541-2:1986 | Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C | Atcelts |
| 12136 | ISO 5943:1978 | Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method | Atcelts |
| 13186 | ISO 6730:1992 | Milk — Enumeration of colony-forming units of psychrotrophic micro-organisms — Colony-count technique at 6,5 degrees C | Atcelts |
| 35250 | ISO 1735:2004 | Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 13190 | ISO 6734:1989 | Sweetened condensed milk — Determination of total solids content (Reference method) | Atcelts |
Displaying 361-370 of 571 results.