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Lactose - Determination of water content - Karl Fischer method (ISO 12779:2011)
60.60 Standard published
Lactose — Determination of water content — Karl Fischer method
90.93 Standard confirmed
Yogurt — Determination of total solids content (Reference method)
90.93 Standard confirmed
Cream — Determination of fat content — Acido-butyrometric method
90.93 Standard confirmed
Rennet caseins and caseinates — Determination of ash (Reference method)
90.93 Standard confirmed
Caseins and caseinates — Determination of pH (Reference method)
90.93 Standard confirmed
Caseins and caseinates — Determination of lactose content — Photometric method
90.93 Standard confirmed
Caseins and caseinates — Determination of moisture content (Reference method)
90.93 Standard confirmed
Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
90.93 Standard confirmed
Milk, cream and evaporated milk — Determination of total solids content (Reference method)
90.93 Standard confirmed
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
90.92 Standard to be revised
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique
30.60 Close of voting/ comment period
Fermented milks — Determination of titratable acidity — Potentiometric method
90.93 Standard confirmed