ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 46332 | ISO 5544:2008 | Caseins — Determination of " fixed ash " (Reference method) | Standarts spēkā |
| 80593 | ISO/TS 4985:2023 | Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method | Standarts spēkā |
| 43986 | ISO 5764:2009 | Milk — Determination of freezing point — Thermistor cryoscope method (Reference method) | Standarts spēkā |
| 44511 | ISO 12082:2006 | Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid | Standarts spēkā |
| 85003 | ISO/TS 27265:2026 | Heat-processed milk and dried milk products — Enumeration of thermoresistant spores of thermophilic bacteria | Standarts spēkā |
| 75145 | ISO 23291:2020 | Milk and milk products — Guidelines for the application of in-line and on-line infrared spectrometry | Standarts spēkā |
| 83618 | ISO 9877:2026 | Milk and milk products — Determination of ash | Standarts spēkā |
| 35249 | ISO 5534:2004 | Cheese and processed cheese — Determination of the total solids content (Reference method) | Standarts spēkā |
| 52690 | ISO 13082:2011 | Milk and milk products — Determination of the lipase activity of pregastric lipase preparation | Standarts spēkā |
| 40464 | ISO 2920:2004 | Whey cheese — Determination of dry matter (Reference method) | Standarts spēkā |
Displaying 71-80 of 581 results.