ISO/TC 34/SC 5
| Registration number (WIID) | Project No. | Title | Status |
|---|---|---|---|
| 40472 | ISO 5538:2004 | Milk and milk products — Sampling — Inspection by attributes | Standarts spēkā |
| 53830 | ISO 12080-1:2009 | Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method | Standarts spēkā |
| 53826 | ISO 3890-1:2009 | Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods | Standarts spēkā |
| 38674 | ISO 15648:2004 | Butter — Determination of salt content — Potentiometric method | Standarts spēkā |
| 74628 | ISO 9233-1:2018 | Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind | Standarts spēkā |
| 33764 | ISO 9232:2003 | Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) | Standarts spēkā |
| 78123 | ISO 24223:2021 | Cheese — Guidance on sample preparation for physical and chemical testing | Standarts spēkā |
| 55776 | ISO 12081:2010 | Milk — Determination of calcium content — Titrimetric method | Standarts spēkā |
| 40938 | ISO/TS 9941:2005 | Milk and canned evaporated milk — Determination of tin content — Spectrometric method | Standarts spēkā |
| 72827 | ISO 22186:2020 | Milk and milk products — Determination of nitrofurazone | Standarts spēkā |
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