ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 36384 | ISO 22662:2007 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method) | Atcelts |
| 11849 | ISO 5739:1983 | Caseins and caseinates — Determination of scorched particles content | Atcelts |
| 45765 | ISO 29981:2010 | Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C | Atcelts |
| 29065 | ISO 3890-2:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation | Atcelts |
| 6357 | ISO 1738:1980 | Butter — Determination of salt content (Reference method) | Atcelts |
| 13192 | ISO 6736:1982 | Dried milk — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry | Atcelts |
| 15289 | ISO 8197:1988 | Milk and milk products — Sampling — Inspection by variables | Atcelts |
| 27797 | ISO 7328:1999 | Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 33052 | ISO 3890-1:2000 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods | Atcelts |
| 41217 | ISO 22935-2:2009 | Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation | Atcelts |
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