ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 56875 | ISO/TS 11869:2012 | Fermented milks — Determination of titratable acidity — Potentiometric method | Standarts spēkā |
| 55777 | ISO 6091:2010 | Dried milk — Determination of titratable acidity (Reference method) | 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 |
| 25871 | ISO 14891:2002 | Milk and milk products — Determination of nitrogen content — Routine method using combustion according to the Dumas principle | Standarts spēkā |
| 33421 | ISO 18330:2003 | Milk and milk products — Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues | Standarts spēkā |
| 53827 | ISO 3890-2:2009 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation | Standarts spēkā |
| 35212 | ISO 3727-1:2001 | Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method) | Standarts spēkā |
| 82007 | ISO/PWI 6062 | Fatty acids at the sn-2 position of triacylglycerol molecules — Enzymatic transesterification method | Standarts spēkā |
| 74628 | ISO 9233-1:2018 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Standarts spēkā |
| 84532 | ISO 22935-2:2023 | Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation | Standarts spēkā |
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