ISO/TC 34/SC 5
Registration number (WIID) | Project No. | Title | Status |
---|---|---|---|
84983 | ISO 9232:2003/Amd 1:2023 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents | Standarts spēkā |
26677 | ISO 15323:2002 | Dried milk protein products — Determination of nitrogen solubility index | Standarts spēkā |
43986 | ISO 5764:2009 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Standarts spēkā |
44511 | ISO 12082:2006 | Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid | Standarts spēkā |
38486 | ISO 17792:2006 | Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C | Standarts spēkā |
40463 | ISO 2911:2004 | Sweetened condensed milk — Determination of sucrose content — Polarimetric method | Standarts spēkā |
79391 | ISO 29981:2024 | Milk products — Enumeration of bifidobacteria — Colony-count technique | Standarts spēkā |
42701 | ISO 8967:2005 | Dried milk and dried milk products — Determination of bulk density | Standarts spēkā |
55780 | ISO 2962:2010 | Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method | Standarts spēkā |
45804 | ISO 5536:2009 | Milk fat products — Determination of water content — Karl Fischer method | Standarts spēkā |
Displaying 451-460 of 568 results.