ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 44510 | ISO 11868:2007 | Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography | Standarts spēkā |
| 31671 | ISO 17997-2:2004 | Milk — Determination of casein-nitrogen content — Part 2: Direct method | Standarts spēkā |
| 72822 | ISO 22184:2021 | Milk and milk products — Determination of the sugar contents — High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD) | Standarts spēkā |
| 55778 | ISO 6732:2010 | Milk and milk products — Determination of iron content — Spectrometric method (Reference method) | Standarts spēkā |
| 65928 | ISO 19660:2018 | Cream — Determination of fat content — Acido-butyrometric method | Standarts spēkā |
| 36790 | ISO 14637:2004 | Milk — Determination of urea content — Enzymatic method using difference in pH (Reference method) | Standarts spēkā |
| 36936 | ISO 11814:2002 | Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography | Standarts spēkā |
| 36874 | ISO 13875:2005 | Liquid milk — Determination of acid-soluble beta-lactoglobulin content — Reverse-phase HPLC method | Standarts spēkā |
| 35249 | ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) | Standarts spēkā |
| 55377 | ISO 15163:2012 | Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents | Standarts spēkā |
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