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