ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 85719 | ISO 11816-2:2024 | Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese | Standarts spēkā |
| 75227 | ISO 23319:2022 | Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method | Standarts spēkā |
| 74629 | ISO 9233-2:2018 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese | Standarts spēkā |
| 54722 | ISO 13366-1:2008/Cor 1:2009 | Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) — Technical Corrigendum 1 | Standarts spēkā |
| 84533 | LVS ISO 22935-3:2024 | Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring | Standarts spēkā |
| 35219 | ISO 8851-2:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content | Standarts spēkā |
| 40464 | ISO 2920:2004 | Whey cheese — Determination of dry matter (Reference method) | Standarts spēkā |
| 46434 | ISO 10932:2010 | Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB) | Standarts spēkā |
| 42700 | ISO 8262-3:2005 | Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases | Standarts spēkā |
| 35220 | ISO 8851-3:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content | Standarts spēkā |
Displaying 401-410 of 562 results.