ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 36936 | ISO 11814:2002 | Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography | Standarts spēkā |
| 55775 | ISO 11813:2010 | Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method | 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 |
| 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 |
| 65935 | ISO 19662:2018 | Milk — Determination of fat content — Acido-butyrometric (Gerber method) | Standarts spēkā |
| 76804 | ISO 8196-3:2022 | Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis | Standarts spēkā |
| 42704 | ISO 11866-2:2005 | Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using membranes | Standarts spēkā |
| 84531 | LVS ISO 22935-1:2024 | Milk and milk products — Sensory analysis — Part 1: Recruitment, selection, training and monitoring of assessors | Standarts spēkā |
| 84532 | LVS ISO 22935-2:2024 | Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation | Standarts spēkā |
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