ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 64658 | ISO 19344:2015 | Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry | Standarts spēkā |
| 72825 | ISO 21187:2021 | Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results | Standarts spēkā |
| 38094 | ISO 15322:2005 | Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test) | Standarts spēkā |
| 76842 | ISO/TS 23758:2021 | Guidelines for the validation of qualitative screening methods for the detection of residues of veterinary drugs in milk and milk products | Standarts spēkā |
| 85170 | ISO/TS 17996:2023 | Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate | Standarts spēkā |
| 81032 | ISO 7889:2026 | Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique | Standarts spēkā |
| 91687 | ISO 16958:2026 | Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method | Standarts spēkā |
| 12284 | ISO 6092:1980 | Dried milk — Determination of titratable acidity (Routine method) | Standarts spēkā |
| 46335 | ISO 3432:2008 | Cheese — Determination of fat content — Butyrometer for Van Gulik method | Standarts spēkā |
| 43505 | ISO 26323:2009 | Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) | Standarts spēkā |
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