ISO/TC 34/SC 5

Registration number (WIID)Project No.TitleStatus
84983ISO 9232:2003/Amd 1:2023Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagentsStandarts spēkā
84827ISO 22662:2024Milk and milk products — Determination of lactose content by high-performance liquid chromatography (reference method)Standarts spēkā
84810ISO 16756:2024Milk and milk products — Guidance for the application of Carr-Purcell-Meiboom-Gill (CPMG) pulsed time-domain nuclear magnetic resonance (TD-NMR) spectroscopy for fat determinationStandarts spēkā
84796ISO 5537:2023Dried milk and dried milk products — Determination of moisture content (reference method)Standarts spēkā
84533LVS ISO 22935-3:2024Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoringStandarts spēkā
84533ISO 22935-3:2023Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoringStandarts spēkā
84532LVS ISO 22935-2:2024Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluationStandarts spēkā
84532ISO 22935-2:2023Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluationStandarts spēkā
84531LVS ISO 22935-1:2024Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessorsStandarts spēkā
84531ISO 22935-1:2023Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessorsStandarts spēkā
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