Projects

Wheat flour — Physical characteristics of doughs — Part 3: Determination of water absorption and rheological properties using a valorigraph

90.60   Close of review

Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004)

90.93   Standard confirmed

Milk fat products - Determination of water content - Karl Fischer method (ISO 5536:2009)

60.60   Standard published

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023)

60.60   Standard published

Milk and milk products — Sampling — Inspection by attributes

90.93   Standard confirmed

Standard atmospheres for conditioning and/or testing — Specifications

90.93   Standard confirmed

Caseins — Determination of " fixed ash " (Reference method)

90.92   Standard to be revised

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 — Determination of free acidity (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)

90.60   Close of review

Meat and meat products — Detection of polyphosphates

90.92   Standard to be revised

Meat products — Determination of starch content (Reference method)

90.93   Standard confirmed

Animal and vegetable fats and oils - Sampling (ISO 5555:2001)

90.93   Standard confirmed

Animal and vegetable fats and oils - Sampling - Amendment 1: Flexitanks (ISO 5555:2001/Amd 1:2014)

60.60   Standard published

Animal and vegetable fats and oils - Sampling - Amendment 1: Flexitanks (ISO 5555:2001/Amd 1:2014)

60.60   Standard published

Animal and vegetable fats and oils — Detection and identification of antioxidants — Thin-layer chromatographic method

90.93   Standard confirmed