ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 84532 | ISO 22935-2:2023 | Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation | Standarts spēkā |
| 84533 | ISO 22935-3:2023 | Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring | Standarts spēkā |
| 84531 | ISO 22935-1:2023 | Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors | Standarts spēkā |
| 81032 | ISO/DIS 7889 | Yogurt — Enumeration of characteristic microorganisms — Colony-count technique | Standarts spēkā |
| 85170 | ISO/TS 17996:2023 | Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate | Standarts spēkā |
| 84827 | ISO 22662:2024 | Milk and milk products — Determination of lactose content by high-performance liquid chromatography (reference method) | Standarts spēkā |
| 41307 | ISO 23065:2009 | Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography | Standarts spēkā |
| 30566 | ISO 5765-2:2002 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose | Standarts spēkā |
| 42702 | ISO 9874:2006 | Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry | Standarts spēkā |
| 33420 | ISO 18329:2004 | Milk and milk products — Determination of furosine content — Ion-pair reverse-phase high-performance liquid chromatography method | Standarts spēkā |
Displaying 481-490 of 562 results.