ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 44069 | ISO 27205:2010 | Fermented milk products — Bacterial starter cultures — Standard of identity | Standarts spēkā |
| 42700 | ISO 8262-3:2005 | Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases | Standarts spēkā |
| 35218 | ISO 8851-1:2004 | Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content | Standarts spēkā |
| 79803 | ISO 4214:2022 | Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products | Standarts spēkā |
| 80593 | ISO/TS 4985:2023 | Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method | Standarts spēkā |
| 43998 | ISO/TS 27106:2009 | Cheese — Determination of nisin A content by LC-MS and LC-MS-MS | Standarts spēkā |
| 77606 | ISO 21543:2020 | Milk and milk products — Guidelines for the application of near infrared spectrometry | Standarts spēkā |
| 56875 | ISO/TS 11869:2012 | Fermented milks — Determination of titratable acidity — Potentiometric method | Standarts spēkā |
| 38441 | ISO 8870:2006 | Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci | Standarts spēkā |
| 29865 | ISO 16305:2005 | Butter — Determination of firmness | Standarts spēkā |
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