ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 60537 | ISO 8968-4:2001/Cor 1:2011 | Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content — Technical Corrigendum 1 | Atcelts |
| 8059 | ISO 3003:1974 | Dried-milk borers | Atcelts |
| 15376 | ISO 8262-3:1987 | Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 3: Special cases | Atcelts |
| 20277 | ISO 11868:1997 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | Atcelts |
| 8011 | ISO 2962:1984 | Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method | Atcelts |
| 37698 | ISO/TS 9941:2003 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Atcelts |
| 20275 | ISO 11866-2:1997 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) | Atcelts |
| 7364 | ISO 2450:1972 | Cream — Determination of fat content (Reference method) | Atcelts |
| 13839 | ISO 7208:1984 | Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method) | Atcelts |
| 7964 | ISO 2920:1974 | Whey cheese — Determination of dry matter content (Reference method) | Atcelts |
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