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ISO 5549:1978WithdrawnCaseins and caseinates — Determination of protein content (Reference method)International Standard · Published 1 Jun 1978 · ISO/TC 34/SC 5 ISO 5550:1978WithdrawnCaseins and caseinates — Determination of water content (Reference method)International Standard · Published 1 Nov 1978 · ISO/TC 34/SC 5 ISO 5739:1983WithdrawnCaseins and caseinates — Determination of scorched particles contentInternational Standard · Published 1 Sep 1983 · ISO/TC 34/SC 5 ISO 6731:1989WithdrawnMilk, cream and evaporated milk — Determination of total solids content (Reference method)International Standard · Published 18 May 1989 · ISO/TC 34/SC 5 ISO 6740:1985WithdrawnDried whey — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometryInternational Standard · Published 12 Sep 1985 · ISO/TC 34/SC 5 ISO 7889:2003WithdrawnYogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees CInternational Standard · Published 13 Jan 2003 · ISO/TC 34/SC 5 ISO 8195:1987WithdrawnCaseins and caseinates — Determination of nitrate and nitrite contents — Method by cadmium reduction and spectrometryInternational Standard · Published 12 Mar 1987 · ISO/TC 34/SC 5 ISO 8381:2008WithdrawnMilk-based infant foods — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 2 Oct 2008 · ISO/TC 34/SC 5 ISO 8381:2000WithdrawnMilk-based infant foods — Determination of fat content — Gravimetric method (Reference method)International Standard · Published 9 Mar 2000 · ISO/TC 34/SC 5 ISO 11869:1997WithdrawnYogurt — Determination of titratable acidity — Potentiometric methodInternational Standard · Published 30 Jan 1997 · ISO/TC 34/SC 5