ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 40462 | ISO 1740:2004 | Milkfat products and butter — Determination of fat acidity (Reference method) | Standarts spēkā |
| 60535 | ISO 8968-3:2004/Cor 1:2011 | Milk — Determination of nitrogen content — Part 3: Block-digestion method (Semi-micro rapid routine method) — Technical Corrigendum 1 | Standarts spēkā |
| 40938 | ISO/TS 9941:2005 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Standarts spēkā |
| 75227 | ISO 23319:2022 | Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method | 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 |
| 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 |
| 72827 | ISO 22186:2020 | Milk and milk products — Determination of nitrofurazone | 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 |
| 53830 | ISO 12080-1:2009 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Standarts spēkā |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Standarts spēkā |
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