ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 11612 | ISO 5547:1978 | Caseins — Determination of free acidity (Reference method) | Atcelts |
| 11613 | ISO 5548:1980 | Caseins and caseinates — Determination of lactose content — Photometric method | Atcelts |
| 11614 | ISO/WD 5548 | Casein and caseinates — Determination of lactose content — Photometric method | Izstrādē |
| 11615 | ISO 5549:1978 | Caseins and caseinates — Determination of protein content (Reference method) | Atcelts |
| 11616 | ISO 5550:1978 | Caseins and caseinates — Determination of water content (Reference method) | Atcelts |
| 11848 | ISO 5738:1980 | Milk and milk products — Determination of copper content — Photometric reference method | Atcelts |
| 11849 | ISO 5739:1983 | Caseins and caseinates — Determination of scorched particles content | Atcelts |
| 11850 | ISO/CD 5739 | Caseins and caseinates — Determination of scorched particles content | Izstrādē |
| 11893 | ISO 5764:1987 | Milk — Determination of freezing point — Thermistor cryoscope method | Atcelts |
| 11894 | ISO/DIS 5765-1.2 | Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose | Izstrādē |
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