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Standard and/or project under the direct responsibility of ISO/TC 34/SC 5 Secretariat Stage ICS
Milk — Determination of fat content — Gerber butyrometers
95.99
Milk — Determination of fat content — Gerber butyrometers
95.99
Milk and milk products — Methods of sampling
95.99
Milk and milk products — Sampling
95.99
Milk and milk products — Guidance on sampling
95.99
Milk and milk products — Guidance on sampling
90.93
Butter triers
95.99
Cheese triers
95.99
Milk — Determination of fat content — Gravimetric method (Reference method)
95.99
Milk — Determination of fat content (Reference method)
95.99
Milk — Determination of fat content — Gravimetric method (Reference method)
95.99
Milk — Determination of fat content — Gravimetric method (Reference method)
90.93
Procedure for milk recording for cows
95.99
Cheese and processed cheese products — Determination of fat content (Reference method)
95.99
Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
95.99
Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
95.99
Dried milk — Determination of fat content (Reference method)
95.99
Dried milk, dried whey, dried buttermilk and dried butter serum — Determination of fat content — Gravimetric method (Reference method)
95.99
Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method)
95.99
Dried milk and dried milk products — Determination of fat content — Gravimetric method (Reference method)
90.93
Evaporated milk and sweetened condensed milk — Determination of fat content (Reference method)
95.99
Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)
95.99
Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)
95.99
Evaporated milk and sweetened condensed milk — Determination of fat content — Gravimetric method (Reference method)
90.93
Butter — Determination of salt content (Reference method)
95.99
Butter — Determination of salt content
95.99
Butter — Determination of salt content
90.93
Butter — Determination of the refractive index of the fat (Reference method)
95.99
Butter — Determination of the refractive index of the fat (Reference method)
90.93
Butter — Determination of the acid value of the fat (Reference method)
95.99
Milk fat products and butter — Determination of fat acidity (Reference method)
95.99
Milkfat products and butter — Determination of fat acidity (Reference method)
90.93
Whey cheese — Determination of fat content (Reference method)
95.99
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
95.99
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
95.99
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
90.93
Milk — Determination of fat content (Routine method)
95.99
Milk — Determination of fat content
95.99
Milk and liquid milk products — Density hydrometers for use in products with a surface tension of approximately 45 mN/m
95.99
Cream — Determination of fat content (Reference method)
95.99
Cream — Determination of fat content — Gravimetric method (Reference method)
95.99
Cream — Determination of fat content — Gravimetric method (Reference method)
95.99
Cream — Determination of fat content — Gravimetric method (Reference method)
90.93
Sweetened condensed milk — Determination of sucrose content — Polarimetric method
95.99
Sweetened condensed milk — Determination of sucrose content — Polarimetric method
90.93
Whey cheese — Determination of dry matter content (Reference method)
95.99
Whey cheese — Determination of dry matter (Reference method)
90.93
Cheese and processed cheese products — Determination of phosphorus content (Reference method)
95.99
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
95.99
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
90.93
Cheese and processed cheese products — Determination of citric acid content (Reference method)
95.99
Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
90.93
Cheese and processed cheese products — Determination of citric acid content — Enzymatic method
95.99
Dried-milk borers
95.99
Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Determination of phosphatase activity (Reference method)
95.99
Milk — Determination of alkaline phosphatase
90.60
Cheese — Determination of fat content — Butyrometer for Van Gulik method
95.99
Cheese — Determination of fat content — Butyrometer for Van Gulik method
90.93
Cheese — Determination of fat content — Van Gulik method
95.99
Cheese — Determination of fat content — Van Gulik method
90.93
Dried milk — Determination of lactic acid and lactates content
95.99
Milk fat — Detection of vegetable fat by gas-liquid chromatography of sterols (Reference method)
95.99
Milk fat — Detection of vegetable fat by the phytosteryl acetate test
95.99
Butter — Determination of moisture, non-fat solids and fat contents — Part 1: Determination of moisture content (Reference method)
90.93
Butter — Determination of moisture, non-fat solids and fat contents — Part 2: Determination of non-fat solids content (Reference method)
90.93
Butter — Determination of moisture, non-fat solids and fat contents — Part 3: Calculation of fat content
90.93
Butter — Determination of water, solids-not-fat and fat contents on the same test portion (Reference method)
95.99
Ice cream and milk ice — Determination of total solids content (Reference method)
95.99
Ice-cream and milk ice — Determination of total solids content (Reference method)
90.93
Milk and milk products — Determination of fat content — Mojonnier-type fat extraction flasks
95.99
Milk and milk products — Specification of Mojonnier-type fat extraction flasks
90.93
Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods
95.99
Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 1: General considerations and extraction methods
90.93
Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation
95.99
Milk and milk products — Determination of residues of organochlorine compounds (pesticides) — Part 2: Test methods for crude extract purification and confirmation
90.93
Anhydrous milk fat — Determination of peroxide value (Reference method)
95.99
Milk fat — Determination of peroxide value
90.93
Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
95.99
Cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
95.99
Milk and milk products — Determination of amino acids in infant and adult/paediatric nutritional formulas and dairy products
50.00
Milk and milk products — Determination of alkaline phosphatase activity — Fluorimetric microplate method
30.20
Cheese and processed cheese — Determination of total solids content (Reference method)
95.99
Cheese and processed cheese — Determination of the total solids content (Reference method)
90.60
Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1
60.60
Milk fat products — Determination of water content — Karl Fischer method
95.99
Milk fat products — Determination of water content — Karl Fischer method
90.93
Dried milk — Determination of moisture content (Reference method)
90.92
Dried milk and dried milk products — Determination of moisture content (Reference method)
40.00
Milk and milk products — Sampling — Inspection by attributes
95.99
Milk and milk products — Sampling — Inspection by attributes
90.60
Milk and milk products — Enumeration of coliforms — Part 1: Colony count technique at 30 degrees C
95.99
Milk and milk products — Enumeration of coliforms — Part 2: Most probable number technique at 30 degrees C
95.99
Milk — Determination of protein content — Amido black dye-binding method (Routine method)
95.99
Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
95.99
Caseins and caseinates — Determination of fat content — Gravimetric method (Reference method)
95.99
Caseins — Determination of " fixed ash " (Reference method)
95.99
Caseins — Determination of " fixed ash " (Reference method)
90.93
Rennet caseins and caseinates — Determination of ash (Reference method)
95.99
Rennet caseins and caseinates — Determination of ash (Reference method)
90.93
Caseins and caseinates — Determination of pH (Reference method)
95.99
Caseins and caseinates — Determination of pH (Reference method)
90.93
Caseins — Determination of free acidity (Reference method)
95.99
Caseins — Determination of free acidity (Reference method)
90.93
Caseins and caseinates — Determination of lactose content — Photometric method
95.99
Caseins and caseinates — Determination of lactose content — Photometric method
90.60
Caseins and caseinates — Determination of protein content (Reference method)
95.99
Caseins and caseinates — Determination of water content (Reference method)
95.99
Caseins and caseinates — Determination of moisture content (Reference method)
90.93
Milk and milk products — Determination of copper content — Photometric reference method
95.99
Milk and milk products — Determination of copper content — Photometric method (Reference method)
90.93
Caseins and caseinates — Determination of scorched particles content
95.99
Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
90.93
Milk — Determination of freezing point — Thermistor cryoscope method
95.99
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
95.99
Milk — Determination of freezing point — Thermistor cryoscope method (Reference method)
90.60
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 1: Enzymatic method utilizing the glucose moiety of the lactose
90.93
Dried milk, dried ice-mixes and processed cheese — Determination of lactose content — Part 2: Enzymatic method utilizing the galactose moiety of the lactose
90.93
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
95.99
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
95.99
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
95.99
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
90.93
Milk and milk-based products — Detection of coagulase-positive staphylococci — Most probable number technique
95.99
Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder — Detection of phosphatase activity
95.99
Dried milk — Determination of titratable acidity (Reference method)
95.99
Dried milk — Determination of titratable acidity (Reference method)
90.93
Dried milk — Determination of titratable acidity (Routine method)
90.93
Milk and milk products — Enumeration of colony-forming units of micro-organisms — Colony-count technique at 30 degrees C
95.99
Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C
95.99
Milk and milk products — Enumeration of colony-forming units of yeasts and/or moulds — Colony-count technique at 25 degrees C
90.93
Milk — Enumeration of colony-forming units of psychrotrophic micro-organisms — Colony-count technique at 6,5 degrees C
95.99
Milk — Enumeration of colony-forming units of psychrotrophic microorganisms — Colony-count technique at 6,5 degrees C
95.99
Milk, cream and evaporated milk — Determination of total solids content (Reference method)
95.99
Milk, cream and evaporated milk — Determination of total solids content (Reference method)
90.93
Milk and milk products — Determination of iron content — Spectrometric method (Reference method)
95.99
Milk and milk products — Determination of iron content — Spectrometric method (Reference method)
90.93
Milk and milk products — Determination of lead content — Graphite furnace atomic absorption spectrometric method
90.93
Sweetened condensed milk — Determination of total solids content (Reference method)
95.99
Sweetened condensed milk — Determination of total solids content (Reference method)
90.93
Dried milk — Assessment of heat class — Heat-number reference method
95.99
Dried milk — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
95.99
Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and photometry
95.99
Whey cheese — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry
95.99
Dried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry
95.99
Milk and milk products — Detection of salmonella
95.99
Milk and milk products — Detection of Salmonella spp.
95.99
Infant formula and adult nutritionals — Determination of β-galactooligosaccharides — Ultra high performance liquid chromatography (UHPLC) with fluorescence detection after pre-column derivatization
30.60
Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)
95.99
Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)
95.99
Skimmed milk, whey and buttermilk — Determination of fat content — Gravimetric method (Reference method)
90.93
Butter — Determination of pH of the serum — Potentiometric method
95.99
Butter — Determination of pH of the serum — Potentiometric method
90.93
Milk-based edible ices and ice-mixes — Determination of fat content — Roese-Gottlieb gravimetric method (Reference method)
95.99
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)
95.99
Milk-based edible ices and ice mixes — Determination of fat content — Gravimetric method (Reference method)
90.93
Butter — Determination of water dispersion value
95.99
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
90.92
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique
30.60
Dried milk — Determination of lactic acid and lactates content — Enzymatic method
95.99
Dried milk — Determination of content of lactic acid and lactates
90.60
Dried milk — Determination of sodium and potassium contents — Flame emission spectrometric method
95.99
Milk and milk products — Determination of calcium, sodium, potassium and magnesium contents — Atomic absorption spectrometric method
90.93
Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures
95.99
Dairy plant — Hygiene conditions — General guidance on inspection and sampling procedures
90.93
Dried milk — Determination of nitrate content — Method by cadmium reduction and spectrometry (Screening method)
95.99
Dried milk and dried milk products — Determination of insolubility index
95.99
Dried milk and dried milk products — Determination of insolubility index
90.93
Caseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometry
95.99
Milk — Definition and evaluation of the overall accuracy of indirect methods of milk analysis — Part 1: Analytical attributes of indirect methods
95.99
Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 1: Analytical attributes of alternative methods
90.93
Milk — Definition and evaluation of the overall accuracy of indirect methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory
95.99
Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 2: Calibration and quality control in the dairy laboratory
90.93
Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis
95.99
Milk — Definition and evaluation of the overall accuracy of alternative methods of milk analysis — Part 3: Protocol for the evaluation and validation of alternative quantitative methods of milk analysis
60.60
Milk and milk products — Sampling — Inspection by variables
95.99
Milk and milk products — Determination of organochlorine pesticides and polychlorobiphenyls — Method using capillary gas-liquid chromatography with electron-capture detection
90.60
Milk and milk products — Preparation of test samples and dilutions for microbiological examination
95.99
Milk and milk products — General guidance for the preparation of test samples, initial suspensions and decimal dilutions for microbiological examination
95.99
Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 1: Infant foods
95.99
Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 1: Infant foods
90.60
Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes
95.99
Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 2: Edible ices and ice-mixes
90.60
Milk products and milk-based foods — Determination of fat content by the Weibull- Berntrop gravimetric method (Reference method) — Part 3: Special cases
95.99
Milk products and milk-based foods — Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) — Part 3: Special cases
90.60
Milk-based infant foods — Determination of fat content — Röse-Gottlieb gravimetric method (Reference method)
95.99
Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)
95.99
Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)
90.93
Milk — Estimation of psychrotrophic microorganisms — Colony-count technique at 21 degrees C (Rapid method)
95.99
Milk — Enumeration of microorganisms — Plate-loop technique at 30 degrees C
90.93
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 1: Determination of moisture content
90.93
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 2: Determination of non-fat solids content
90.93
Butter — Determination of moisture, non-fat solids and fat contents (Routine methods) — Part 3: Calculation of fat content
90.93
Milk and milk-based products — Detection of thermonuclease produced by coagulase-positive staphylococci
90.93
Dried milk and dried milk products — Determination of bulk density
95.99
Dried milk and dried milk products — Determination of bulk density
90.60
Milk — Determination of nitrogen content — Part 1: Kjeldahl method
95.99
Milk and milk products — Determination of nitrogen content — Part 1: Kjeldahl principle and crude protein calculation
90.60
Milk — Determination of nitrogen content — Part 2: Block-digestion method (Macro method)
95.99
Milk — Determination of nitrogen content — Part 3: Block-digestion method (Semi-micro rapid routine method)
90.60
Milk — Determination of nitrogen content — Part 3: Block-digestion method (Semi-micro rapid routine method) — Technical Corrigendum 1
60.60
Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content
95.99
Milk — Determination of nitrogen content — Part 4: Determination of non-protein-nitrogen content — Technical Corrigendum 1
95.99
Milk and milk products — Determination of nitrogen content — Part 4: Determination of protein and non-protein nitrogen content and true protein content calculation (Reference method)
90.93
Milk — Determination of nitrogen content — Part 5: Determination of protein-nitrogen content
95.99
Milk and milk products — Determination of the benzoic and sorbic acid contents
90.60
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus)
90.93
Yogurt — Identification of characteristic microorganisms (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus) — Amendment 1: Inclusion of performance testing of culture media and reagents
40.20
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
95.99
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind — Amendment 1
95.99
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
60.60
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
95.99
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese — Amendment 1
95.99
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 2: High-performance liquid chromatographic method for cheese, cheese rind and processed cheese
60.60
Cheese and cheese rind — Determination of natamycin content — Method by molecular absorption spectrometry and by high-performance liquid chromatography
95.99
Whole milk — Determination of milkfat, protein and lactose content — Guidance on the operation of mid-infrared instruments
95.99
Milk and liquid milk products — Guidelines for the application of mid-infrared spectrometry
90.93
Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry
95.99
Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry
90.93
Milk — Determination of total phosphorus content — Method using molecular absorption spectrometry — Technical Corrigendum 1
60.60
Milk and milk products — Determination of ash
10.99
Milk and canned evaporated milk — Determination of tin content — Spectrometric method
95.99
Milk and canned evaporated milk — Determination of tin content — Spectrometric method
90.60
Milk and milk products — Detection of Listeria monocytogenes
95.99
Milk and milk products — Detection of Listeria monocytogenes — Technical Corrigendum 1
95.99
Milk and milk products — Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB)
90.93
Milk and milk products — Method for the enumeration of Pseudomonas spp.
90.93
Milk — Determination of lactulose content — Enzymatic method
90.93
Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method
95.99
Milk and milk products — Determination of zinc content — Flame atomic absorption spectrometric method
90.60
Dried milk — Assessment of heat treatment intensity — Method using high-performance liquid chromatography
90.93
Milk — Determination of total milk-clotting activity of bovine rennets
90.93
Milk and milk products — Determination of alkaline phosphatase activity using a fluorometric method — Part 1: Milk and milk-based drinks
95.99
Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks
95.99
Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks
90.92
Milk and milk products — Determination of alkaline phosphatase activity — Part 1: Fluorimetric method for milk and milk-based drinks
30.99
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorometric method for cheese
95.99
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
90.92
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
30.99
Instant whole milk powder — Determination of white flecks number
95.99
Instant whole milk powder — Determination of white flecks number
90.93
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique
95.99
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
90.93
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG)
95.99
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 2: Colony-count technique at 44 degrees C using membranes
90.93
Milk and milk products — Enumeration of presumptive Escherichia coli — Part 3: Colony-count technique at 44 degrees C using membranes
95.99
Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography
95.99
Heat-treated milk — Determination of lactulose content — Method using high-performance liquid chromatography
90.93
Yogurt — Determination of titratable acidity — Potentiometric method
95.99
Fermented milks — Determination of titratable acidity — Potentiometric method
90.93
Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods
95.99
Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods
90.93
Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Reference method)
90.93
Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method
95.99
Dried skimmed milk — Determination of vitamin A content — Part 1: Colorimetric method
90.93
Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography
95.99
Dried skimmed milk — Determination of vitamin A content — Part 2: Method using high-performance liquid chromatography
90.93
Milk — Determination of calcium content — Titrimetric method
95.99
Milk — Determination of calcium content — Titrimetric method
90.93
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
95.99
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
90.60
Lactose — Determination of water content — Karl Fischer method
90.93
Milk and milk products — Determination of the lipase activity of pregastric lipase preparation
90.93
Milk — Enumeration of somatic cells — Part 1: Microscopic method
95.99
Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method)
90.93
Milk — Enumeration of somatic cells — Part 1: Microscopic method (Reference method) — Technical Corrigendum 1
60.60
Milk — Enumeration of somatic cells — Part 2: Electronic particle counter method
95.99
Milk — Enumeration of somatic cells — Part 2: Guidance on the operation of fluoro-opto-electronic counters
90.93
Milk — Enumeration of somatic cells — Part 3: Fluoro-opto-electronic method
95.99
Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms — Colony-count technique at 30 degrees C
90.93
Yogurt — Determination of total solids content (Reference method)
90.60
Liquid milk — Determination of acid-soluble beta-lactoglobulin content — Reverse-phase HPLC method
90.93
Milk and milk products — Guidelines for a standardized description of microbial inhibitor tests
90.60
Milk and milk products — Extraction methods for lipids and liposoluble compounds
90.20
Milk and milk products — Extraction methods for lipids and liposoluble compounds — Amendment 1
60.60
Canned evaporated milk — Determination of tin content — Method using graphite furnace atomic absorption spectrometry
90.93
Milk and dried milk — Determination of iodide content — Method using high-performance liquid chromatography
95.99
Milk and dried milk — Determination of iodide content — Method using high-performance liquid chromatography
90.93
Milk and milk products — Quality control in microbiological laboratories — Part 1: Analyst performance assessment for colony counts
90.93
Milk and milk products — Quality control in microbiological laboratories — Part 2: Determination of the reliability of colony counts of parallel plates and subsequent dilution steps
90.93
Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography
95.99
Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography
95.99
Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography
60.60
Milk — Determination of urea content — Enzymatic method using difference in pH (Reference method)
90.93
Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry
95.99
Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry — Technical Corrigendum 1
95.99
Milk and milk products — Determination of nitrate and nitrite contents — Part 1: Method using cadmium reduction and spectrometry
90.93
Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method)
95.99
Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method) — Technical Corrigendum 1
95.99
Milk and milk products — Determination of nitrate and nitrite contents — Part 2: Method using segmented flow analysis (Routine method)
90.93
Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)
95.99
Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method) — Technical Corrigendum 1
95.99
Milk and milk products — Determination of nitrate and nitrite contents — Part 3: Method using cadmium reduction and flow injection analysis with in-line dialysis (Routine method)
90.93
Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography
90.93
Milk and milk products — Guidelines for a standardized description of competitive enzyme immunoassays — Determination of aflatoxin M1 content
90.60
Milk and milk products — Determination of nitrogen content — Routine method using combustion according to the Dumas principle
90.93
Dried skimmed milk — Determination of vitamin D content using high-performance liquid chromatography
90.93
Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma atomic emission spectrometry (ICP-AES) method
60.60
Milk and milk products — Calf rennet and adult bovine rennet — Determination by chromatography of chymosin and bovine pepsin contents
90.93
Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity
95.99
Milk and milk products — Microbial coagulants — Determination of total milk-clotting activity
90.93
Dried milk and dried milk products — Determination of their behaviour in hot coffee (Coffee test)
90.93
Dried milk protein products — Determination of nitrogen solubility index
90.93
Milk, milk products and infant formulae — Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS
90.93
Butter — Determination of salt content — Potentiometric method
90.60
Milk fat — Preparation of fatty acid methyl esters
90.93
Milk fat — Determination of the fatty acid composition by gas-liquid chromatography
90.60
Milk — Bacterial count — Protocol for the evaluation of alternative methods
95.99
Milk — Bacterial count — Protocol for the evaluation of alternative methods
60.60
Butter — Determination of firmness
90.60
Milk and milk products — Guidance for the application of CPMG pulsed nuclear magnetic resonance (NMR) spectrometry for fat determination
20.00
Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method
90.92
Milk, milk products, infant formula and adult nutritionals — Determination of fatty acids composition — Capillary gas chromatographic method
40.99
Milk powder — Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) — Screening method
90.60
Butter, edible oil emulsions and spreadable fats — Determination of fat content (Reference method)
90.60
Milk — Determination of the lactoperoxidase activity — Photometric method (Reference method)
90.93
Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method)
95.99
Milk and milk products — Determination of milk fat purity by gas chromatographic analysis of triglycerides
60.60
Instant dried milk — Determination of the dispersibility and wettability
90.93
Milk, milk products and mesophilic starter cultures — Enumeration of citrate-fermenting lactic acid bacteria — Colony-count technique at 25 degrees C
90.93
Processed cheese products — Determination of nitrogen content and crude protein calculation — Kjeldahl method
95.99
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
90.92
Cheese — Determination of rheological properties by uniaxial compression at constant displacement rate
30.99
Milk — Determination of casein-nitrogen content — Part 1: Indirect method (Reference method)
90.93
Milk — Determination of casein-nitrogen content — Part 2: Direct method
90.93
Processed cheese products — Calculation of content of added phosphate expressed as phosphorus
90.93
Anhydrous milk fat — Determination of sterol composition by gas liquid chromatography (Routine method)
90.93
Milk and milk products — Determination of furosine content — Ion-pair reverse-phase high-performance liquid chromatography method
90.93
Milk and milk products — Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues
90.60
Cheese — Determination of propionic acid level by chromatography — Part 1: Method by gas chromatography
90.93
Cheese — Determination of propionic acid level by chromatography — Part 2: Method by ion exchange chromatography
90.93
Milk and milk products — Starter cultures, probiotics and fermented products — Quantification of lactic acid bacteria by flow cytometry
90.93
Cream — Determination of fat content — Acido-butyrometric method
60.60
Milk — Determination of fat content — Acido-butyrometric (Gerber method)
60.60
Milk products — Enumeration of presumptive Lactobacillus acidophilus on a selective medium — Colony-count technique at 37 degrees C
90.93
Milk and milk products — Determination of nitrate content — Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction
90.60
Infant formula and adult nutritionals — Determination of total iodine — Inductively coupled plasma mass spectrometry (ICP-MS)
90.92
Infant formula and adult nutritionals — Determination of total iodine — Inductively coupled plasma mass spectrometry (ICP-MS)
40.99
Infant formula and adult nutritionals — Determination of chromium, selenium and molybdenum — Inductively coupled plasma mass spectrometry (ICP-MS)
90.92
Infant formula and adult nutritionals — Determination of chromium, selenium and molybdenum — Inductively coupled plasma mass spectrometry (ICP-MS)
40.99
Milk — Quantitative determination of bacteriological quality — Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results
95.99
Milk — Quantitative determination of microbiological quality — Guidance for establishing and verifying a conversion relationship between results of an alternative method and anchor method results
60.60
Milk, milk products, infant formula and adult nutritionals — Determination of chloride — Potentiometric titration method
60.60
Milk, milk products, infant formula and adult nutritionals — Determination of minerals and trace elements — Inductively coupled plasma mass spectrometry (ICP-MS) method
60.60
Milk products — Guidelines for the application of near infrared spectrometry
95.99
Milk and milk products — Guidelines for the application of near infrared spectrometry
60.60
Milk and milk products — Determination of the titratable acidity of milk fat
90.60
Milk and milk-based drinks — Determination of alkaline phosphatase activity — Enzymatic photo-activated system (EPAS) method
90.93
Milk and milk products — Determination of the sugar contents — High performance anion exchange chromatography with pulsed amperometric detection method (HPAEC-PAD)
60.60
Milk and milk products — Determination of nitrofurazone
60.60
Infant formula and adult nutritionals — Determination of fructans — High performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD) after enzymatic treatment
60.60
Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method)
90.92
Milk and milk products — Determination of lactose content by high-performance liquid chromatography (Reference method)
30.99
Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
90.92
Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
40.60
Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
90.92
Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
40.60
Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
90.92
Milk and milk products — Sensory analysis — Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
40.60
Milk and milk products — Ovine and caprine rennets — Determination of total milk-clotting activity
90.93
Milk fat from enriched dairy products — Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography
90.93
Milk and milk products — Guidelines for the application of in-line and on-line infrared spectrometry
60.60
Milk-based infant formula powders — Quantification of whey protein content by sodium dodecyl sulfate-capillary gel electrophoresis (SDS-CGE)
60.60
Milk, dried milk products and cream — Determination of fat content — Gravimetric method
50.20
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
60.60
Guidelines for the validation of qualitative screening methods for the detection of residues of veterinary drugs in milk and milk products
60.60
Milk, milk products and infant formula — Determination of melamine and cyanuric acid by liquid chromatography and tandem mass spectrometry (LC-MS/MS)
60.60
Cheese — Guidance on sample preparation for physical and chemical testing
60.60
Milk products — Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH)
90.93
Milk — Determination of lactose content — Enzymatic method using difference in pH
90.93
Milk and milk products — Determination of antimicrobial residues — Tube diffusion test
90.93
Milk and cheese — Determination of hen's egg white lysozyme content by high performance liquid chromatography
90.60
Milk and milk products — Determination of hen's egg white lysozyme by HPLC
95.99
Cheese — Determination of nisin A content by LC-MS and LC-MS-MS
90.93
Fermented milk products — Bacterial starter cultures — Standard of identity
90.93
Dried milk — Enumeration of the specially thermoresistant spores of thermophilic bacteria
90.93
Cheese and processed cheese — Determination of the nitrogenous fractions
90.93
Milk products — Enumeration of presumptive bifidobacteria — Colony count technique at 37 degrees C
90.92
Milk products — Enumeration of bifidobacteria — Colony count technique at 37 °C
30.60

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