Items to be displayed:
| Standard and/or project | Stage | TC |
|---|---|---|
| ISO 2450:2008 (IDF 16: 2008) Cream -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5543:2004 (IDF 127: 2004) Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5544:2008 (IDF 89: 2008) Caseins -- Determination of " fixed ash " (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5545:2008 (IDF 90: 2008) Rennet caseins and caseinates -- Determination of ash (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5546:2010 (IDF 115:2010) Caseins and caseinates -- Determination of pH (Reference method) | 60.60 | ISO/TC 34/SC 5 |
| ISO 5547:2008 (IDF 91: 2008) Caseins -- Determination of free acidity (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5548:2004 (IDF 106:2004) Caseins and caseinates -- Determination of lactose content -- Photometric method | 90.93 | ISO/TC 34/SC 5 |
| ISO 5549:1978 Caseins and caseinates -- Determination of protein content (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5550:2006 (IDF 78: 2006) Caseins and caseinates -- Determination of moisture content (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO 5739:2003 (IDF 107: 2003) Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter | 90.93 | ISO/TC 34/SC 5 |
| ISO 6731:2010 (IDF 21:2010) Milk, cream and evaporated milk -- Determination of total solids content (Reference method) | 60.60 | ISO/TC 34/SC 5 |
| ISO 7889:2003 (IDF 117: 2003) Yogurt -- Enumeration of characteristic microorganisms -- Colony-count technique at 37 degrees C | 90.93 | ISO/TC 34/SC 5 |
| ISO 8381:2008 (IDF 123: 2008) Milk-based infant foods -- Determination of fat content -- Gravimetric method (Reference method) | 90.93 | ISO/TC 34/SC 5 |
| ISO/TS 11869:2012 (IDF 150) Fermented milks -- Determination of titratable acidity -- Potentiometric method | 60.60 | ISO/TC 34/SC 5 |
| ISO 12779:2011 (IDF 227) Lactose -- Determination of water content -- Karl Fischer method | 60.60 | ISO/TC 34/SC 5 |
| ISO 13580:2005 (IDF 151: 2005) Yogurt -- Determination of total solids content (Reference method) | 90.93 | ISO/TC 34/SC 5 |
