ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 29746 | ISO/WD 3976 | Anhydrous milk fat — Determination of peroxide value (Reference method) | Izstrādē |
| 34210 | ISO/WD 20541 | Milk and milk products — Determination of nitrate and nitrite contents — Method using enzymatic reduction and molecular absorption spectrometry after Griess reaction | Izstrādē |
| 58020 | ISO/CD 16958 | Milk products and infant formulae — Direct determination of labelled fatty acids content — Capillary gas chromatographic method | Izstrādē |
| 19263 | ISO/CD 11285 | Milk — Determination of lactulose content — Enzymatic method | Izstrādē |
| 7965 | ISO/WD 2920 | Whey cheese — Determination of dry matter content (Reference method) | Izstrādē |
| 8751 | ISO/WD 3433 | Cheese — Determination of fat content — Van Gulik method | Izstrādē |
| 16925 | ISO/CD 9275 | Milk and milk products — Determination of organophosphorus compounds | Izstrādē |
| 17836 | ISO/CD 9941 | Canned evaporated milk — Determination of tin content — Spectrometric method | Izstrādē |
| 13883 | ISO/WD 7238 | Butter — Determination of pH of the serum — Potentiometric method | Izstrādē |
| 36974 | ISO/NP 9231 | Milk and milk products — Determination of benzoic and sorbic acid content | Izstrādē |
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