ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 65928 | ISO 19660:2018 | Cream — Determination of fat content — Acido-butyrometric method | Standarts spēkā |
| 46336 | ISO 3433:2008 | Cheese — Determination of fat content — Van Gulik method | Standarts spēkā |
| 43595 | ISO 26462:2010 | Milk — Determination of lactose content — Enzymatic method using difference in pH | Standarts spēkā |
| 35292 | ISO 20128:2006 | Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C | Standarts spēkā |
| 36838 | ISO 14461-2:2005 | Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps | Standarts spēkā |
| 40466 | ISO 5548:2004 | Caseins and caseinates — Determination of lactose content — Photometric method | Standarts spēkā |
| 77606 | ISO 21543:2020 | Milk and milk products — Guidelines for the application of near infrared spectrometry | Standarts spēkā |
| 77481 | ISO 23970:2021 | Milk, milk products and infant formula — Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS) | Standarts spēkā |
| 72284 | ISO 17678:2019 | Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides | Standarts spēkā |
| 56815 | ISO 6731:2010 | Milk, cream and evaporated milk — Determination of total solids content (Reference method) | Standarts spēkā |
Displaying 501-510 of 559 results.