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ISO 5544:2008PublishedCaseins — Determination of " fixed ash " (Reference method)International Standard · Published 8 Jan 2008 · ISO/TC 34/SC 5ISO 5545:2008PublishedRennet caseins and caseinates — Determination of ash (Reference method)International Standard · Published 8 Jan 2008 · ISO/TC 34/SC 5ISO 5546:2010PublishedCaseins and caseinates — Determination of pH (Reference method)International Standard · Published 21 May 2010 · ISO/TC 34/SC 5ISO 5547:2008PublishedCaseins — Determination of free acidity (Reference method)International Standard · Published 8 Jan 2008 · ISO/TC 34/SC 5ISO 5548:2004PublishedCaseins and caseinates — Determination of lactose content — Photometric methodInternational Standard · Published 25 Nov 2004 · ISO/TC 34/SC 5ISO 5550:2006PublishedCaseins and caseinates — Determination of moisture content (Reference method)International Standard · Published 3 Oct 2006 · ISO/TC 34/SC 5ISO 5739:2003PublishedCaseins and caseinates — Determination of contents of scorched particles and of extraneous matterInternational Standard · Published 8 Jan 2003 · ISO/TC 34/SC 5ISO 6731:2010PublishedMilk, cream and evaporated milk — Determination of total solids content (Reference method)International Standard · Published 5 Nov 2010 · ISO/TC 34/SC 5ISO 7889:2026PublishedYoghurt — Enumeration of characteristic microorganisms — Colony-count techniqueInternational Standard · Published 14 Jan 2026 · ISO/TC 34/SC 5ISO/TS 11869:2012PublishedFermented milks — Determination of titratable acidity — Potentiometric methodTechnical Specification · Published 10 Jan 2012 · ISO/TC 34/SC 5ISO 12779:2011PublishedLactose — Determination of water content — Karl Fischer methodInternational Standard · Published 31 Oct 2011 · ISO/TC 34/SC 5ISO 13580:2005PublishedYogurt — Determination of total solids content (Reference method)International Standard · Published 13 May 2005 · ISO/TC 34/SC 5ISO 19660:2018PublishedCream — Determination of fat content — Acido-butyrometric methodInternational Standard · Published 8 Feb 2018 · ISO/TC 34/SC 5ISO/CD 5739Under developmentCaseins and caseinates — Determination of contents of scorched particles and of extraneous matterInternational Standard · ISO/TC 34/SC 5ISO 2450:2008WithdrawnCream — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 2 Oct 2008 · ISO/TC 34/SC 5ISO 2450:1999WithdrawnCream — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 23 Sep 1999 · ISO/TC 34/SC 5ISO 2450:1985WithdrawnCream — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 19 Dec 1985 · ISO/TC 34/SC 5ISO 2450:1972WithdrawnCream — Determination of fat content (Reference method)International Standard · Published 1 Dec 1972 · ISO/TC 34/SC 5ISO 5543:2004WithdrawnCaseins and caseinates — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 25 Nov 2004 · ISO/TC 34/SC 5ISO 5543:1986WithdrawnCaseins and caseinates — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 24 Apr 1986 · ISO/TC 34/SC 5ISO 5544:1978WithdrawnCaseins — Determination of " fixed ash " (Reference method)International Standard · Published 1 Jun 1978 · ISO/TC 34/SC 5ISO 5545:1978WithdrawnRennet caseins and caseinates — Determination of ash (Reference method)International Standard · Published 1 Jun 1978 · ISO/TC 34/SC 5ISO 5546:1979WithdrawnCaseins and caseinates — Determination of pH (Reference method)International Standard · Published 1 Oct 1979 · ISO/TC 34/SC 5ISO 5547:1978WithdrawnCaseins — Determination of free acidity (Reference method)International Standard · Published 1 Jun 1978 · ISO/TC 34/SC 5ISO 5548:1980WithdrawnCaseins and caseinates — Determination of lactose content — Photometric methodInternational Standard · Published 1 Oct 1980 · ISO/TC 34/SC 5