ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 7965 | ISO/WD 2920 | Whey cheese — Determination of dry matter content (Reference method) | Izstrādē |
| 8010 | ISO 2962:1974 | Cheese and processed cheese products — Determination of phosphorus content (Reference method) | Atcelts |
| 8011 | ISO 2962:1984 | Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method | Atcelts |
| 8012 | ISO 2963:1974 | Cheese and processed cheese products — Determination of citric acid content (Reference method) | Atcelts |
| 8013 | ISO 2963:1997 | Cheese and processed cheese products — Determination of citric acid content — Enzymatic method | Atcelts |
| 8059 | ISO 3003:1974 | Dried-milk borers | Atcelts |
| 8642 | ISO 3356:1975 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder Determination of phosphatase activity (Reference method) | Atcelts |
| 8642 | ISO 3356:1975 | Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method) | Atcelts |
| 8748 | ISO 3432:1975 | Cheese — Determination of fat content — Butyrometer for Van Gulik method | Atcelts |
| 8749 | ISO/WD 3432 | Cheese — Determination of fat content — Butyrometer for the Van Gulik method | Izstrādē |
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