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67: Food technology

ICS Field
67.020 Processes in the food industry
Including food hygiene and food safety
Standard and/or project TC
ISO 8086:2004
Dairy plant -- Hygiene conditions -- General guidance on inspection and sampling procedures 90.93 TC 34/SC 5
ISO/CD 14470
Food irradiation -- Requirements for the development, validation and routine control of the ionizing radiation process used for the treatment of food for human consumption 30.60 TC 34
ISO 15161:2001
Guidelines on the application of ISO 9001:2000 for the food and drink industry 90.93 TC 34
ISO 21469:2006
Safety of machinery -- Lubricants with incidental product contact -- Hygiene requirements 90.60 TC 199
ISO 22000:2005
Food safety management systems -- Requirements for any organization in the food chain 90.60 TC 34
ISO 22000:2005/Cor 1:2006
60.60 TC 34
ISO/TS 22003:2007
Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems 60.60 TC 34
ISO/TS 22004:2005
Food safety management systems -- Guidance on the application of ISO 22000:2005 90.60 TC 34
ISO/FDIS 22006
Quality management systems -- Guidelines for the application of ISO 9001:2008 to crop production 50.00 TC 34
ISO/ASTM 51204:2004
Practice for dosimetry in gamma irradiation facilities for food processing 90.60 TC 85
ISO/ASTM 51431:2005
Practice for dosimetry in electron beam and X-ray (bremsstrahlung) irradiation facilities for food processing 90.60 TC 85
ISO/ASTM 51900:2009
Guide for dosimetry in radiation research on food and agricultural products 60.60 TC 85

67.040 Food products in general
ISO 7002:1986
Agricultural food products -- Layout for a standard method of sampling from a lot 90.93 TC 34
ISO 22005:2007
Traceability in the feed and food chain -- General principles and basic requirements for system design and implementation 60.60 TC 34
ISO/DIS 26642
Food products -- Determination of the glycemic index (GI) and relevant classification 40.60 TC 34

67.050 General methods of tests and analysis for food products
Food microbiology, see 07.100.30
Sensory analysis, see 67.240
Standard and/or project TC
ISO 1871:1975
Agricultural food products -- General directions for the determination of nitrogen by the Kjeldahl method 90.92 TC 34
ISO 1871
Food and feed products -- General guidelines for the determination of nitrogen by the Kjeldahl method 60.00 TC 34
ISO 5498:1981
Agricultural food products -- Determination of crude fibre content -- General method 90.93 TC 34
ISO 6541:1981
Agricultural food products -- Determination of crude fibre content -- Modified Scharrer method 90.93 TC 34
ISO 11289:1993
Heat-processed foods in hermetically sealed containers -- Determination of pH 90.60 TC 34/SC 9
ISO/WD TS 13305
Microbiology of food, animal feeding stuffs, animal faeces and environmental samples from the primary production stage -- Horizontal method for the enumeration of Salmonella by a miniaturized MPN technique 20.99 TC 34/SC 9
ISO/WD 13484
General requirements for molecular biology using analysis for detection and identification of pathogenic and destructive organisms of the plants and derived products 20.20 TC 34/SC 16
ISO/WD 13495
Principles of selection and criteria of validation for the varietal identification methods using specific nucleic acid analysis 20.20 TC 34/SC 16
ISO 16634-1:2008
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs 60.60 TC 34
ISO/PRF TS 16634-2
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products 50.20 TC 34
ISO/TS 21098:2005
Foodstuffs -- Nucleic acid based methods of analysis of genetically modified organisms and derived products -- Information to be supplied and procedure for the addition of methods to ISO 21569, ISO 21570 or ISO 21571 90.92 TC 34/SC 16
ISO/NP TS 21098
Foodstuffs -- Nucleic acid based methods of analysis of genetically modified organisms and derived products -- Information to be supplied and procedure for the addition of methods to ISO 21569, ISO 21570 or ISO 21571 10.99 TC 34/SC 16
ISO/NP 21569
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Qualitative nucleic acid based methods 10.99 TC 34/SC 16
ISO 21569:2005
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Qualitative nucleic acid based methods 90.93 TC 34/SC 16
ISO 21570:2005
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Quantitative nucleic acid based methods 90.93 TC 34/SC 16
ISO/NP 21570
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Quantitative nucleic acid based methods 10.99 TC 34/SC 16
ISO 21570:2005/Cor 1:2006
60.60 TC 34
ISO 21571:2005
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Nucleic acid extraction 90.93 TC 34/SC 16
ISO/NP 21571
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- Nucleic acid extraction 10.99 TC 34/SC 16
ISO 21572:2004
Foodstuffs -- Methods for the detection of genetically modified organisms and derived products -- Protein based methods 90.92 TC 34/SC 16
ISO/NP 21572
Foodstuffs -- Methods for the detection of genetically modified organisms and derived products -- Protein based methods 10.99 TC 34/SC 16
ISO 21572:2004/Cor 1:2005
60.60 TC 34
ISO 24276:2006
Foodstuffs -- Methods of analysis for the detection of genetically modified organisms and derived products -- General requirements and definitions 90.93 TC 34/SC 16
ISO 24276:2006/NP Amd 1
10.99 TC 34/SC 16

67.060 Cereals, pulses and derived products
Including grains, corn, flours, baked products, etc.
Standard and/or project TC
ISO/CD 520
Cereals and pulses -- Determination of the mass of 1000 grains 30.99 TC 34/SC 4
ISO 520:1977
Cereals and pulses -- Determination of the mass of 1000 grains 90.92 TC 34/SC 4
ISO 605:1991
Pulses -- Determination of impurities, size, foreign odours, insects, and species and variety -- Test methods 90.92 TC 34/SC 4
ISO 711:1985
Cereals and cereal products -- Determination of moisture content (Basic reference method) 90.93 TC 34/SC 4
ISO 712:1998
Cereals and cereal products -- Determination of moisture content -- Routine reference method 90.92 TC 34/SC 4
ISO/FDIS 712
Cereals and cereal products -- Determination of moisture content -- Reference method 50.00 TC 34/SC 4
ISO 2164:1975
Pulses -- Determination of glycosidic hydrocyanic acid 90.93 TC 34/SC 4
ISO 2171:2007
Cereals, pulses and by-products -- Determination of ash yield by incineration 60.60 TC 34/SC 4
ISO 3093:2004
Wheat, rye and respective flours, durum wheat and durum wheat semolina -- Determination of the Falling Number according to Hagberg-Perten 90.92 TC 34/SC 4
ISO/FDIS 3093
Wheat, rye and their flours, durum wheat and durum wheat semolina -- Determination of the falling number according to Hagberg-Perten 50.00 TC 34/SC 4
ISO 3093:2004/Cor 1:2008
60.60 TC 34/SC 4
ISO 4112:1990
Cereals and pulses -- Guidance on measurement of the temperature of grain stored in bulk 90.93 TC 34/SC 4
ISO 4174:1998
Cereals, oilseeds and pulses -- Measurement of unit pressure loss in one-dimensional air flow through bulk grain 90.93 TC 34/SC 4
ISO 5526:1986
Cereals, pulses and other food grains -- Nomenclature 90.92 TC 34/SC 4
ISO/NP 5526
Cereals, pulses and other food grains -- Nomenclature 10.99 TC 34/SC 4
ISO/NP 5527
Cereals -- Vocabulary 10.99 TC 34/SC 4
ISO 5527:1995
Cereals -- Vocabulary 90.92 TC 34/SC 4
ISO 5529:2007
Wheat -- Determination of the sedimentation index -- Zeleny test 60.60 TC 34/SC 4
ISO/CD 5530-1
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph 30.00 TC 34/SC 4
ISO 5530-1:1997
Wheat flour -- Physical characteristics of doughs -- Part 1: Determination of water absorption and rheological properties using a farinograph 90.92 TC 34/SC 4
ISO 5530-2:1997
Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph 90.92 TC 34/SC 4
ISO/NP 5530-2
Wheat flour -- Physical characteristics of doughs -- Part 2: Determination of rheological properties using an extensograph 10.99 TC 34/SC 4
ISO 5530-3:1988
Wheat flour -- Physical characteristics of doughs -- Part 3: Determination of water absorption and rheological properties using a valorigraph 90.92 TC 34/SC 4
ISO 6322-1:1996
Storage of cereals and pulses -- Part 1: General recommendations for the keeping of cereals 90.93 TC 34/SC 4
ISO 6322-2:2000
Storage of cereals and pulses -- Part 2: Practical recommendations 90.93 TC 34/SC 4
ISO 6322-3:1989
Storage of cereals and pulses -- Part 3: Control of attack by pests 90.93 TC 34/SC 4
ISO 6540:1980
Maize -- Determination of moisture content (on milled grains and on whole grains) 90.93 TC 34/SC 4
ISO 6639-1:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 1: General principles 90.93 TC 34/SC 4
ISO 6639-2:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 2: Sampling 90.93 TC 34/SC 4
ISO 6639-3:1986
Cereals and pulses -- Determination of hidden insect infestation -- Part 3: Reference method 90.93 TC 34/SC 4
ISO 6639-4:1987
Cereals and pulses -- Determination of hidden insect infestation -- Part 4: Rapid methods 90.93 TC 34/SC 4
ISO 6644:2002
Flowing cereals and milled cereal products -- Automatic sampling by mechanical means 90.92 TC 34/SC 4
ISO/WD 6646
Rice -- Determination of the potential milling yield from paddy and from husked rice 20.99 TC 34/SC 4
ISO 6646:2000
Rice -- Determination of the potential milling yield from paddy and from husked rice 90.92 TC 34/SC 4
ISO 6647-1:2007
Rice -- Determination of amylose content -- Part 1: Reference method 60.60 TC 34/SC 4
ISO 6647-2:2007
Rice -- Determination of amylose content -- Part 2: Routine methods 60.60 TC 34/SC 4
ISO 6820:1985
Wheat flour and rye flour -- General guidance on the drafting of bread-making tests 90.93 TC 34/SC 4
ISO/CD 7301
Rice -- Specification 30.99 TC 34/SC 4
ISO 7301:2002
Rice -- Specification 90.92 TC 34/SC 4
ISO 7304:1985
Durum wheat semolinas and alimentary pasta -- Estimation of cooking quality of spaghetti by sensory analysis 90.92 TC 34/SC 4
ISO 7304-2:2008
Alimentary pasta produced from durum wheat semolina -- Estimation of cooking quality by sensory analysis -- Part 2: Routine method 60.60 TC 34/SC 4
ISO 7305:1998
Milled cereal products -- Determination of fat acidity 90.93 TC 34/SC 4
ISO 7970:2000
Wheat (Triticum aestivum L.) -- Specification 90.92 TC 34/SC 4
ISO/CD 7970
Wheat (Triticum aestivum L.) -- Specification 30.00 TC 34/SC 4
ISO 7971-1:2003
Cereals -- Determination of bulk density, called "mass per hectolitre" -- Part 1: Reference method 90.92 TC 34/SC 4
ISO 7971-1
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 1: Reference method 60.00 TC 34/SC 4
ISO 7971-2
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 2: Method of traceability for measuring instruments through reference to the international standard instrument 60.00 TC 34/SC 4
ISO 7971-2:1995
Cereals -- Determination of bulk density, called "mass per hectolitre" -- Part 2: Routine method 90.92 TC 34/SC 4
ISO 7971-3
Cereals -- Determination of bulk density, called mass per hectolitre -- Part 3: Routine method 60.00 TC 34/SC 4
ISO 7973:1992
Cereals and milled cereal products -- Determination of the viscosity of flour -- Method using an amylograph 90.93 TC 34/SC 4
ISO 8981:1993
Wheat -- Identification of varieties by electrophoresis 90.93 TC 34/SC 4
ISO 9648:1988
Sorghum -- Determination of tannin content 90.20 TC 34/SC 4
ISO 11050:1993
Wheat flour and durum wheat semolina -- Determination of impurities of animal origin 90.93 TC 34/SC 4
ISO 11051:1994
Durum wheat (Triticum durum Desf.) -- Specification 90.20 TC 34/SC 4
ISO 11052:1994
Durum wheat flour and semolina -- Determination of yellow pigment content 90.20 TC 34/SC 4
ISO 11085:2008
Cereals, cereals-based products and animal feeding stuffs -- Determination of crude fat and total fat content by the Randall extraction method 60.60 TC 34/SC 4
ISO/CD 11746
Rice -- Determination of biometric characteristics of kernels 30.00 TC 34/SC 4
ISO/CD 11747
Rice -- Determination of cooked rice kernel hardness index 30.00 TC 34/SC 4
ISO 13690:1999
Cereals, pulses and milled products -- Sampling of static batches 90.92 TC 34/SC 4
ISO 14864:1998
Rice -- Evaluation of gelatinization time of kernels during cooking 90.93 TC 34/SC 4
ISO 15141-1:1998
Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 1: High performance liquid chromatographic method with silica gel clean up 90.93 TC 34/SC 4
ISO 15141-2:1998
Foodstuffs -- Determination of ochratoxin A in cereals and cereal products -- Part 2: High performance liquid chromatographic method with bicarbonate clean up 90.93 TC 34/SC 4
ISO 15793:2000
Durum wheat semolinas -- Determination of the undersize fraction 90.93 TC 34/SC 4
ISO 16002:2004
Stored cereal grains and pulses -- Guidance on the detection of infestation by live invertebrates by trapping 90.93 TC 34/SC 4
ISO 16050:2003
Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method 90.93 TC 34
ISO/PRF TS 16634-2
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 2: Cereals, pulses and milled cereal products 50.20 TC 34
ISO 20483:2006
Cereals and pulses -- Determination of the nitrogen content and calculation of the crude protein content -- Kjeldahl method 90.20 TC 34/SC 4
ISO 21415-1:2006
Wheat and wheat flour -- Gluten content -- Part 1: Determination of wet gluten by a manual method 90.20 TC 34/SC 4
ISO 21415-2:2006
Wheat and wheat flour -- Gluten content -- Part 2: Determination of wet gluten by mechanical means 90.20 TC 34/SC 4
ISO 21415-3:2006
Wheat and wheat flour -- Gluten content -- Part 3: Determination of dry gluten from wet gluten by an oven drying method 90.20 TC 34/SC 4
ISO 21415-4:2006
Wheat and wheat flour -- Gluten content -- Part 4: Determination of dry gluten from wet gluten by a rapid drying method 90.20 TC 34/SC 4
ISO/FDIS 24333
Cereals and cereal products -- Sampling 50.00 TC 34/SC 4
ISO/FDIS 24557
Pulses -- Determination of moisture content -- Air-oven method 50.20 TC 34/SC 4
ISO 27971:2008
Cereals and cereal products -- Common wheat (Triticum aestivum L.) -- Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology 60.60 TC 34/SC 4
ISO/CD TR 29263
Cereals and cereal products -- Sampling studies 30.00 TC 34/SC 4

67.080 Fruits. Vegetables
Including canned, dried and quick-frozen fruits and vegetables
Fruit and vegetable juices and nectars, see 67.160.20
67.080.01 Fruits, vegetables and derived products in general
Standard and/or project TC
ISO 750:1998
Fruit and vegetable products -- Determination of titratable acidity 90.60 TC 34/SC 3
ISO 751:1998
Fruit and vegetable products -- Determination of water-insoluble solids 90.60 TC 34/SC 3
ISO 762:2003
Fruit and vegetable products -- Determination of mineral impurities content 90.60 TC 34/SC 3
ISO 763:2003
Fruit and vegetable products -- Determination of ash insoluble in hydrochloric acid 90.60 TC 34/SC 3
ISO 874:1980
Fresh fruits and vegetables -- Sampling 90.93 TC 34/SC 14
ISO 1026:1982
Fruit and vegetable products -- Determination of dry matter content by drying under reduced pressure and of water content by azeotropic distillation 90.60 TC 34/SC 3
ISO 1842:1991
Fruit and vegetable products -- Determination of pH 90.93 TC 34/SC 3
ISO 1956-1:1982
Fruits and vegetables -- Morphological and structural terminology 90.93 TC 34/SC 14
ISO 1956-2:1989
Fruits and vegetables -- Morphological and structural terminology 90.93 TC 34/SC 14
ISO 2169:1981
Fruits and vegetables -- Physical conditions in cold stores -- Definitions and measurement 90.93 TC 34/SC 14
ISO 2173:2003
Fruit and vegetable products -- Determination of soluble solids -- Refractometric method 90.60 TC 34/SC 3
ISO 2447:1998
Fruit and vegetable products -- Determination of tin content 90.60 TC 34/SC 3
ISO 2448:1998
Fruit and vegetable products -- Determination of ethanol content 90.60 TC 34/SC 3
ISO 3659:1977
Fruits and vegetables -- Ripening after cold storage 90.93 TC 34/SC 14
ISO 5515:1979
Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Wet method 90.60 TC 34/SC 3
ISO 5516:1978
Fruits, vegetables and derived products -- Decomposition of organic matter prior to analysis -- Ashing method 90.60 TC 34/SC 3
ISO 5517:1978
Fruits, vegetables and derived products -- Determination of iron content -- 1,10- Phenanthroline photometric method 90.60 TC 34/SC 3
ISO 5518:2007
Fruits, vegetables and derived products -- Determination of benzoic acid content -- Spectrophotometric method 60.60 TC 34/SC 3
ISO 5519:2008
Fruits, vegetables and derived products -- Determination of sorbic acid content 60.60 TC 34/SC 3
ISO 5520:1981
Fruits, vegetables and derived products -- Determination of alkalinity of total ash and of water-soluble ash 90.92 TC 34/SC 3
ISO 5521:1981
Fruits, vegetables and derived products -- Qualitative method for the detection of sulphur dioxide 90.20 TC 34/SC 3
ISO 5522:1981
Fruits, vegetables and derived products -- Determination of total sulphur dioxide content 90.20 TC 34/SC 3
ISO 5523:1981
Liquid fruit and vegetable products -- Determination of sulphur dioxide content (Routine method) 90.93 TC 34/SC 3
ISO 6557-1:1986
Fruits, vegetables and derived products -- Determination of ascorbic acid -- Part 1: Reference method 90.60 TC 34/SC 3
ISO 6557-2:1984
Fruits, vegetables and derived products -- Determination of ascorbic acid content -- Part 2: Routine methods 90.93 TC 34/SC 3
ISO 6558-2:1992
Fruits, vegetables and derived products -- Determination of carotene content -- Part 2: Routine methods 90.60 TC 34/SC 3
ISO 6560:1983
Fruit and vegetable products -- Determination of benzoic acid content (benzoic acid contents greater than 200 mg per litre or per kilogram) -- Molecular absorption spectrometric method 90.92 TC 34/SC 3
ISO 6561-1:2005
Fruits, vegetables and derived products -- Determination of cadmium content -- Part 1: Method using graphite furnace atomic absorption spectrometry 90.60 TC 34/SC 3
ISO 6561-2:2005
Fruits, vegetables and derived products -- Determination of cadmium content -- Part 2: Method using flame atomic absorption spectrometry 90.60 TC 34/SC 3
ISO 6632:1981
Fruits, vegetables and derived products -- Determination of volatile acidity 90.93 TC 34/SC 3
ISO 6633:1984
Fruits, vegetables and derived products -- Determination of lead content -- Flameless atomic absorption spectrometric method 90.20 TC 34/SC 3
ISO 6634:1982
Fruits, vegetables and derived products -- Determination of arsenic content -- Silver diethyldithiocarbamate spectrophotometric method 90.60 TC 34/SC 3
ISO 6635:1984
Fruits, vegetables and derived products -- Determination of nitrite and nitrate content -- Molecular absorption spectrometric method 90.20 TC 34/SC 3
ISO 6636-1:1986
Fruits, vegetables and derived products -- Determination of zinc content -- Part 1: Polarographic method 90.20 TC 34/SC 3
ISO 6636-2:1981
Fruits, vegetables and derived products -- Determination of zinc content -- Part 2: Atomic absorption spectrometric method 90.20 TC 34/SC 3
ISO 6636-3:1983
Fruit and vegetable products -- Determination of zinc content -- Part 3: Dithizone spectrometric method 95.20 TC 34/SC 3
ISO 6637:1984
Fruits, vegetables and derived products -- Determination of mercury content -- Flameless atomic absorption method 90.20 TC 34/SC 3
ISO 6638-1:1985
Fruit and vegetable products -- Determination of formic acid content -- Part 1: Gravimetric method 90.20 TC 34/SC 3
ISO 6638-2:1984
Fruit and vegetable products -- Determination of formic acid content -- Part 2: Routine method 90.20 TC 34/SC 3
ISO 6661:1983
Fresh fruits and vegetables -- Arrangement of parallelepipedic packages in land transport vehicles 90.93 TC 34/SC 14
ISO 6949:1988
Fruits and vegetables -- Principles and techniques of the controlled atmosphere method of storage 90.93 TC 34/SC 14
ISO 7466:1986
Fruit and vegetable products -- Determination of 5-hydroxymethylfurfural (5-HMF) content 90.93 TC 34/SC 3
ISO 7558:1988
Guide to the prepacking of fruits and vegetables 90.93 TC 34/SC 14
ISO 7563:1998
Fresh fruits and vegetables -- Vocabulary 90.60 TC 34/SC 14
ISO 7952:1994
Fruits, vegetables and derived products -- Determination of copper content -- Method using flame atomic absorption spectrometry 90.20 TC 34/SC 3
ISO 9526:1990
Fruits, vegetables and derived products -- Determination of iron content by flame atomic absorption spectrometry 90.93 TC 34/SC 3
ISO 17239:2004
Fruits, vegetables and derived products -- Determination of arsenic content -- Method using hydride generation atomic absorption spectrometry 90.60 TC 34/SC 3
ISO 17240:2004
Fruit and vegetable products -- Determination of tin content -- Method using flame atomic absorption spectrometry 90.60 TC 34/SC 3
ISO 22855:2008
Fruit and vegetable products -- Determination of benzoic acid and sorbic acid concentrations -- High performance liquid chromatography method 60.60 TC 34/SC 3

67.080.10 Fruits and derived products
Including nuts
Standard and/or project TC
ISO 873:1980
Peaches -- Guide to cold storage 90.93 TC 34/SC 14
ISO 931:1980
Green bananas -- Guide to storage and transport 90.93 TC 34/SC 14
ISO 1134:1993
Pears -- Cold storage 90.60 TC 34/SC 14
ISO 1212:1995
Apples -- Cold storage 90.93 TC 34/SC 14
ISO 1838:1993
Fresh pineapples -- Storage and transport 90.60 TC 34/SC 14
ISO 1955:1982
Citrus fruits and derived products -- Determination of essential oils content (Reference method) 90.60 TC 34/SC 3
ISO 1990-1:1982
Fruits -- Nomenclature -- First list 90.93 TC 34/SC 14
ISO 1990-2:1985
Fruits -- Nomenclature -- Second list 90.93 TC 34/SC 14
ISO 2168:1974
Table grapes -- Guide to cold storage 90.93 TC 34/SC 14
ISO 2295:1974
Avocados -- Guide for storage and transport 90.93 TC 34/SC 14
ISO 2826:1974
Apricots -- Guide to cold storage 90.93 TC 34/SC 14
ISO 3631:1978
Citrus fruits -- Guide to storage 90.93 TC 34/SC 14
ISO 3959:1977
Green bananas -- Ripening conditions 90.93 TC 34/SC 14
ISO 4125:1991
Dry fruits and dried fruits -- Definitions and nomenclature 90.93 TC 34/SC 14
ISO 6477:1988
Cashew kernels -- Specification 90.93 TC 34/SC 14
ISO 6478:1990
Peanuts -- Specification 90.93 TC 34/SC 14
ISO 6479:1984
Shelled sweet kernels of apricots -- Specification 90.60 TC 34/SC 14
ISO 6479:1984/Cor 1:1999
60.60 TC 34/SC 14
ISO 6660:1993
Mangoes -- Cold storage 90.60 TC 34/SC 14
ISO 6662:1983
Plums -- Guide to cold storage 90.93 TC 34/SC 14
ISO 6664:1983
Bilberries and blueberries -- Guide to cold storage 90.93 TC 34/SC 14
ISO 6665:1983
Strawberries -- Guide to cold storage 90.93 TC 34/SC 14
ISO 6755:2001
Dried sour cherries -- Specification 90.93 TC 34/SC 14
ISO 6756:1984
Decorticated stone pine nuts -- Specification 90.93 TC 34/SC 14
ISO 6757:1984
Decorticated kernels of mahaleb cherries -- Specification 90.93 TC 34/SC 14
ISO 7701:1994
Dried apples -- Specification and test methods 90.93 TC 34/SC 14
ISO 7702:1995
Dried pears -- Specification and test methods 90.93 TC 34/SC 14
ISO 7702:1995/Cor 1:2001
60.60 TC 34/SC 14
ISO 7703:1995
Dried peaches -- Specification and test methods 90.93 TC 34/SC 14
ISO 7703:1995/Cor 1:2001
60.60 TC 34/SC 14
ISO 7907:1987
Carob -- Specification 90.60 TC 34/SC 14
ISO 7908:1991
Dried sweet cherries -- Specification 90.93 TC 34/SC 14
ISO 7910:1991
Dried mulberries -- Specification 90.93 TC 34/SC 14
ISO 7911:1991
Unshelled pine nuts -- Specification 90.93 TC 34/SC 14
ISO 7920:1984
Sweet cherries and sour cherries -- Guide to cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 8682:1987
Apples -- Storage in controlled atmospheres 90.93 TC 34/SC 14
ISO 9833:1993
Melons -- Cold storage and refrigerated transport 90.60 TC 34/SC 14
ISO 16050:2003
Foodstuffs -- Determination of aflatoxin B1, and the total content of aflatoxins B1, B2, G1 and G2 in cereals, nuts and derived products -- High-performance liquid chromatographic method 90.93 TC 34
ISO 23391:2006
Dried rosehips -- Specification and test methods 90.20 TC 34/SC 14
ISO 23393:2006
Pomegranate fruit -- Specification and test methods 90.20 TC 34/SC 14
ISO 23394:2006
Dried oleaster -- Specification and test methods 90.20 TC 34/SC 14

67.080.20 Vegetables and derived products
Including tomato concentrates, ketchup, etc.
Standard and/or project TC
ISO 949:1987
Cauliflowers -- Guide to cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 1673:1991
Onions -- Guide to storage 90.93 TC 34/SC 14
ISO 1991-1:1982
Vegetables -- Nomenclature -- First list 90.93 TC 34/SC 14
ISO 1991-2:1995
Vegetables -- Nomenclature -- Part 2: Second list 90.93 TC 34/SC 14
ISO 2165:1974
Ware potatoes -- Guide to storage 90.93 TC 34/SC 14
ISO 2166:1981
Carrots -- Guide to storage 90.93 TC 34/SC 14
ISO 2167:1991
Round-headed cabbage -- Guide to cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 3634:1979
Vegetable products -- Determination of chloride content 90.92 TC 34/SC 3
ISO 4186:1980
Asparagus -- Guide to storage 90.93 TC 34/SC 14
ISO 4187:1980
Horse-radish -- Guide to storage 90.93 TC 34/SC 14
ISO 5524:1991
Tomatoes -- Guide to cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 5525:1986
Potatoes -- Storage in the open (in clamps) 90.93 TC 34/SC 14
ISO 6000:1981
Round-headed cabbage -- Storage in the open 90.93 TC 34/SC 14
ISO 6659:1981
Sweet pepper -- Guide to refrigerated storage and transport 90.93 TC 34/SC 14
ISO 6663:1995
Garlic -- Cold storage 90.93 TC 34/SC 14
ISO 6822:1984
Potatoes, root vegetables and round-headed cabbages -- Guide to storage in silos using forced ventilation 90.93 TC 34/SC 14
ISO 6882:1981
Asparagus -- Guide to refrigerated transport 90.93 TC 34/SC 14
ISO 7560:1995
Cucumbers -- Storage and refrigerated transport 90.93 TC 34/SC 14
ISO 7561:1984
Cultivated mushrooms -- Guide to cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 7562:1990
Potatoes -- Guidelines for storage in artificially ventilated stores 90.93 TC 34/SC 14
ISO 7922:1985
Leeks -- Guide to cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 8683:1988
Lettuce -- Guide to precooling and refrigerated transport 90.93 TC 34/SC 14
ISO 9376:1988
Early potatoes -- Guide to cooling and refrigerated transport 90.93 TC 34/SC 14
ISO 9719:1995
Root vegetables -- Cold storage and refrigerated transport 90.93 TC 34/SC 14
ISO 9930:1993
Green beans -- Storage and refrigerated transport 90.60 TC 34/SC 14
ISO 23392:2006
Fresh and quick-frozen maize and peas -- Determination of alcohol-insoluble solids content 90.20 TC 34/SC 14

67.100 Milk and milk products
67.100.01 Milk and milk products in general
Standard and/or project TC
ISO 707:2008
Milk and milk products -- Guidance on sampling 60.60 TC 34/SC 5
ISO 3889:2006
Milk and milk products -- Specification of Mojonnier-type fat extraction flasks 60.60 TC 34/SC 5
ISO/FDIS 3890-1
Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 1: General considerations and extraction methods 50.20 TC 34/SC 5
ISO 3890-1:2000
Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 1: General considerations and extraction methods 90.92 TC 34/SC 5
ISO 3890-2:2000
Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 2: Test methods for crude extract purification and confirmation 90.92 TC 34/SC 5
ISO/FDIS 3890-2
Milk and milk products -- Determination of residues of organochlorine compounds (pesticides) -- Part 2: Test methods for crude extract purification and confirmation 50.20 TC 34/SC 5
ISO 5538:2004
Milk and milk products -- Sampling -- Inspection by attributes 90.93 TC 34/SC 5
ISO 5738:2004
Milk and milk products -- Determination of copper content -- Photometric method (Reference method) 90.93 TC 34/SC 5
ISO/TS 6090:2004
Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder -- Detection of phosphatase activity 90.93 TC 34/SC 5
ISO 6611:2004
Milk and milk products -- Enumeration of colony-forming units of yeasts and/or moulds -- Colony-count technique at 25 degrees C 90.93 TC 34/SC 5
ISO 6732:1985
Milk and milk products -- Determination of iron content -- Spectrometric method (Reference method) 90.93 TC 34/SC 5
ISO/TS 6733:2006
Milk and milk products -- Determination of lead content -- Graphite furnace atomic absorption spectrometric method 60.60 TC 34/SC 5
ISO 7208:2008
Skimmed milk, whey and buttermilk -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5
ISO 8197:1988
Milk and milk products -- Sampling -- Inspection by variables 90.93 TC 34/SC 5
ISO 8260:2008
Milk and milk products -- Determination of organochlorine pesticides and polychlorobiphenyls -- Method using capillary gas-liquid chromatography with electron-capture detection 60.60 TC 34/SC 5
ISO 8262-1:2005
Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 1: Infant foods 90.93 TC 34/SC 5
ISO 8262-2:2005
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 90.93 TC 34/SC 5
ISO 8262-3:2005
Milk products and milk-based foods -- Determination of fat content by the Weibull-Berntrop gravimetric method (Reference method) -- Part 3: Special cases 90.93 TC 34/SC 5
ISO 8870:2006
Milk and milk-based products -- Detection of thermonuclease produced by coagulase-positive staphylococci 90.20 TC 34/SC 5
ISO 9231:2008
Milk and milk products -- Determination of the benzoic and sorbic acid contents 60.60 TC 34/SC 5
ISO/DIS 10932
Milk and milk products -- Determination of the minimal inhibitory concentration (MIC) of antibiotics applicable to bifidobacteria and non-enterococcal lactic acid bacteria (LAB) 40.60 TC 34/SC 5
ISO/TS 11059:2009
Milk and milk products -- Method for the enumeration of Pseudomonas spp. 60.60 TC 34/SC 5
ISO 11813:1998
Milk and milk products -- Determination of zinc content -- Flame atomic absorption spectrometric method 90.93 TC 34/SC 5
ISO 11866-1:2005
Milk and milk products -- Enumeration of presumptive Escherichia coli -- Part 1: Most probable number technique using 4-methylumbelliferyl-beta-D-glucuronide (MUG) 90.93 TC 34/SC 5
ISO 11866-2:2005
Milk and milk products -- Enumeration of presumptive Escherichia coli -- Part 2: Colony-count technique at 44 degrees C using membranes 90.93 TC 34/SC 5
ISO/FDIS 11870
Milk and milk products -- Determination of fat content -- General guidance on the use of butyrometric methods 50.20 TC 34/SC 5
ISO 11870:2000
Milk and milk products -- Determination of fat content -- General guidance on the use of butyrometric methods 90.92 TC 34/SC 5
ISO 12078:2006
Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Reference method) 90.60 TC 34/SC 5
ISO/CD 13082
Milk and milk products -- Determination of the lipase activity of pregastric lipase preparation 30.60 TC 34/SC 5
ISO 14156:2001
Milk and milk products -- Extraction methods for lipids and liposoluble compounds 90.93 TC 34/SC 5
ISO 14156:2001/Amd 1:2007
60.60 TC 34/SC 5
ISO 14673-1:2004
Milk and milk products -- Determination of nitrate and nitrite contents -- Part 1: Method using cadmium reduction and spectrometry 90.93 TC 34/SC 5
ISO 14673-2:2004
Milk and milk products -- Determination of nitrate and nitrite contents -- Part 2: Method using segmented flow analysis (Routine method) 90.93 TC 34/SC 5
ISO 14673-3:2004
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 TC 34/SC 5
ISO 14891:2002
Milk and milk products -- Determination of nitrogen content -- Routine method using combustion according to the Dumas principle 90.93 TC 34/SC 5
ISO 17129:2006
Milk powder -- Determination of soy and pea proteins using capillary electrophoresis in the presence of sodium dodecyl sulfate (SDS-CE) -- Screening method 90.20 TC 34/SC 5
ISO 17792:2006
Milk, milk products and mesophilic starter cultures -- Enumeration of citrate-fermenting lactic acid bacteria -- Colony-count technique at 25 degrees C 90.20 TC 34/SC 5
ISO/TS 17837:2008
Processed cheese products -- Determination of nitrogen content and crude protein calculation -- Kjeldahl method 60.60 TC 34/SC 5
ISO 18252:2006
Anhydrous milk fat -- Determination of sterol composition by gas liquid chromatography (Routine method) 90.60 TC 34/SC 5
ISO 18329:2004
Milk and milk products -- Determination of furosine content -- Ion-pair reverse-phase high-performance liquid chromatography method 90.93 TC 34/SC 5
ISO 18330:2003
Milk and milk products -- Guidelines for the standardized description of immunoassays or receptor assays for the detection of antimicrobial residues 90.93 TC 34/SC 5
ISO 20541:2008
Milk and milk products -- Determination of nitrate content -- Method by enzymatic reduction and molecular-absorption spectrometry after Griess reaction 60.60 TC 34/SC 5
ISO 21187:2004
Milk -- Quantitative determination of bacteriological quality -- Guidance for establishing and verifying a conversion relationship between routine method results and anchor method results 90.93 TC 34/SC 5
ISO 21543:2006
Milk products -- Guidelines for the application of near infrared spectrometry 90.20 TC 34/SC 5
ISO 22662:2007
Milk and milk products -- Determination of lactose content by high-performance liquid chromatography (Reference method) 60.60 TC 34/SC 5
ISO 22935-1:2009
Milk and milk products -- Sensory analysis -- Part 1: General guidance for the recruitment, selection, training and monitoring of assessors 60.60 TC 34/SC 5
ISO 22935-2:2009
Milk and milk products -- Sensory analysis -- Part 2: Recommended methods for sensory evaluation 60.60 TC 34/SC 5
ISO 22935-3:2009
Milk and milk products -- Sensory analysis -- Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring 60.60 TC 34/SC 5
ISO/TS 22964:2006
Milk and milk products -- Detection of Enterobacter sakazakii 90.60 TC 34/SC 5
ISO 23058:2006
Milk and milk products -- Ovine and caprine rennets -- Determination of total milk-clotting activity 90.20 TC 34/SC 5
ISO 26323:2009
Milk products -- Determination of the acidification activity of dairy cultures by continuous pH measurement (CpH) 60.60 TC 34/SC 5
ISO/TS 26844:2006
Milk and milk products -- Determination of antimicrobial residues -- Tube diffusion test 60.60 TC 34/SC 5
ISO/CD TS 27105
Milk and milk products -- Determination of lysozyme content by HPLC 30.99 TC 34/SC 5
ISO/DIS 29981
Milk products -- Enumeration of presumptive bifidobacteria -- Colony count technique at 37 degrees C 40.99 TC 34/SC 5

67.100.10 Milk and processed milk products
Including dried milk, condensed milk and evaporated milk
Standard and/or project TC
ISO/DIS 1211
Milk -- Determination of fat content -- Gravimetric method (Reference method) 40.60 TC 34/SC 5
ISO 1211:1999
Milk -- Determination of fat content -- Gravimetric method (Reference method) 90.92 TC 34/SC 5
ISO 1546:1981
Procedure for milk recording for cows 90.93 TC 34/SC 5
ISO 1736:2008
Dried milk and dried milk products -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5
ISO 1737:2008
Evaporated milk and sweetened condensed milk -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5
ISO 1740:2004
Milkfat products and butter -- Determination of fat acidity (Reference method) 90.93 TC 34/SC 5
ISO 2446:2008
Milk -- Determination of fat content 60.60 TC 34/SC 5
ISO 2911:2004
Sweetened condensed milk -- Determination of sucrose content -- Polarimetric method 90.93 TC 34/SC 5
ISO 3356:2009
Milk -- Determination of alkaline phosphatase 60.60 TC 34/SC 5
ISO 3594:1976
Milk fat -- Detection of vegetable fat by gas-liquid chromatography of sterols (Reference method) 90.93 TC 34/SC 5
ISO 3976:2006
Milk fat -- Determination of peroxide value 90.60 TC 34/SC 5
ISO 5536:2002
Milk fat products -- Determination of water content -- Karl Fischer method 90.92 TC 34/SC 5
ISO/PRF 5536
Milk fat products -- Determination of water content -- Karl Fischer method 50.00 TC 34/SC 5
ISO 5537:2004
Dried milk -- Determination of moisture content (Reference method) 90.93 TC 34/SC 5
ISO 5542:1984
Milk -- Determination of protein content -- Amido black dye-binding method (Routine method) 90.20 TC 34/SC 5
ISO 5764:2009
Milk -- Determination of freezing point -- Thermistor cryoscope method (Reference method) 60.60 TC 34/SC 5
ISO 5765-1:2002
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 TC 34/SC 5
ISO 5765-2:2002
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 TC 34/SC 5
ISO/TS 6090:2004
Milk and dried milk, buttermilk and buttermilk powder, whey and whey powder -- Detection of phosphatase activity 90.93 TC 34/SC 5
ISO 6091:1980
Dried milk -- Determination of titratable acidity (Reference method) 90.93 TC 34/SC 5
ISO 6092:1980
Dried milk -- Determination of titratable acidity (Routine method) 90.93 TC 34/SC 5
ISO 6731:1989
Milk, cream and evaporated milk -- Determination of total solids content (Reference method) 90.20 TC 34/SC 5
ISO 6734:1989
Sweetened condensed milk -- Determination of total solids content (Reference method) 90.20 TC 34/SC 5
ISO 6735:1985
Dried milk -- Assessment of heat class -- Heat-number reference method 90.93 TC 34/SC 5
ISO 8069:2005
Dried milk -- Determination of content of lactic acid and lactates 90.93 TC 34/SC 5
ISO 8070:2007
Milk and milk products -- Determination of calcium, sodium, potassium and magnesium contents -- Atomic absorption spectrometric method 60.60 TC 34/SC 5
ISO 8156:2005
Dried milk and dried milk products -- Determination of insolubility index 90.93 TC 34/SC 5
ISO 8196-1:2000
Milk -- Definition and evaluation of the overall accuracy of indirect methods of milk analysis -- Part 1: Analytical attributes of indirect methods 90.92 TC 34/SC 5
ISO/FDIS 8196-1
Milk -- Definition and evaluation of the overall accuracy of alternative methods of milk analysis -- Part 1: Analytical attributes of alternative methods 50.20 TC 34/SC 5
ISO 8196-2:2000
Milk -- Definition and evaluation of the overall accuracy of indirect methods of milk analysis -- Part 2: Calibration and quality control in the dairy laboratory 90.92 TC 34/SC 5
ISO/FDIS 8196-2
Milk -- Definition and evaluation of the overall accuracy of alternative methods of milk analysis -- Part 2: Calibration and quality control in the dairy laboratory 50.20 TC 34/SC 5
ISO/FDIS 8196-3
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 50.20 TC 34/SC 5
ISO 8967:2005
Dried milk and dried milk products -- Determination of bulk density 90.93 TC 34/SC 5
ISO 8968-1:2001
Milk -- Determination of nitrogen content -- Part 1: Kjeldahl method 90.93 TC 34/SC 5
ISO 8968-2:2001
Milk -- Determination of nitrogen content -- Part 2: Block-digestion method (Macro method) 90.93 TC 34/SC 5
ISO 8968-3:2004
Milk -- Determination of nitrogen content -- Part 3: Block-digestion method (Semi-micro rapid routine method) 90.93 TC 34/SC 5
ISO 8968-4:2001
Milk -- Determination of nitrogen content -- Part 4: Determination of non-protein-nitrogen content 90.93 TC 34/SC 5
ISO 8968-5:2001
Milk -- Determination of nitrogen content -- Part 5: Determination of protein-nitrogen content 90.93 TC 34/SC 5
ISO 9622:1999
Whole milk -- Determination of milkfat, protein and lactose content -- Guidance on the operation of mid-infrared instruments 90.20 TC 34/SC 5
ISO 9874:2006
Milk -- Determination of total phosphorus content -- Method using molecular absorption spectrometry 90.60 TC 34/SC 5
ISO 9874:2006/Cor 1:2007
60.60 TC 34/SC 5
ISO/TS 9941:2005
Milk and canned evaporated milk -- Determination of tin content -- Spectrometric method 90.93 TC 34/SC 5
ISO 11285:2004
Milk -- Determination of lactulose content -- Enzymatic method 90.93 TC 34/SC 5
ISO 11814:2002
Dried milk -- Assessment of heat treatment intensity -- Method using high-performance liquid chromatography 90.93 TC 34/SC 5
ISO 11815:2007
Milk -- Determination of total milk-clotting activity of bovine rennets 60.60 TC 34/SC 5
ISO 11816-1:2006
Milk and milk products -- Determination of alkaline phosphatase activity -- Part 1: Fluorimetric method for milk and milk-based drinks 90.20 TC 34/SC 5
ISO 11865:1995
Instant whole milk powder -- Determination of white flecks number 90.92 TC 34/SC 5
ISO/FDIS 11865
Instant whole milk powder -- Determination of white flecks number 50.20 TC 34/SC 5
ISO 11868:2007
Heat-treated milk -- Determination of lactulose content -- Method using high-performance liquid chromatography 60.60 TC 34/SC 5
ISO/FDIS 12080-1
Dried skimmed milk -- Determination of vitamin A content -- Part 1: Colorimetric method 50.20 TC 34/SC 5
ISO 12080-1:2000
Dried skimmed milk -- Determination of vitamin A content -- Part 1: Colorimetric method 90.92 TC 34/SC 5
ISO/FDIS 12080-2
Dried skimmed milk -- Determination of vitamin A content -- Part 2: Method using high-performance liquid chromatography 50.20 TC 34/SC 5
ISO 12080-2:2000
Dried skimmed milk -- Determination of vitamin A content -- Part 2: Method using high-performance liquid chromatography 90.92 TC 34/SC 5
ISO 12081:1998
Milk -- Determination of calcium content -- Titrimetric method 90.93 TC 34/SC 5
ISO 13366-1:2008
Milk -- Enumeration of somatic cells -- Part 1: Microscopic method (Reference method) 60.60 TC 34/SC 5
ISO 13366-1:2008/Cor 1
60.00 TC 34/SC 5
ISO 13366-2:2006
Milk -- Enumeration of somatic cells -- Part 2: Guidance on the operation of fluoro-opto-electronic counters 90.20 TC 34/SC 5
ISO 13875:2005
Liquid milk -- Determination of acid-soluble beta-lactoglobulin content -- Reverse-phase HPLC method 90.93 TC 34/SC 5
ISO 14377:2002
Canned evaporated milk -- Determination of tin content -- Method using graphite furnace atomic absorption spectrometry 90.93 TC 34/SC 5
ISO 14378:2000
Milk and dried milk -- Determination of iodide content -- Method using high-performance liquid chromatography 90.92 TC 34/SC 5
ISO/FDIS 14378
Milk and dried milk -- Determination of iodide content -- Method using high-performance liquid chromatography 50.20 TC 34/SC 5
ISO 14501:2007
Milk and milk powder -- Determination of aflatoxin M1 content -- Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography 60.60 TC 34/SC 5
ISO 14637:2004
Milk -- Determination of urea content -- Enzymatic method using difference in pH (Reference method) 90.93 TC 34/SC 5
ISO 14674:2005
Milk and milk powder -- Determination of aflatoxin M1 content -- Clean-up by immunoaffinity chromatography and determination by thin-layer chromatography 90.93 TC 34/SC 5
ISO 14675:2003
Milk and milk products -- Guidelines for a standardized description of competitive enzyme immunoassays -- Determination of aflatoxin M1 content 90.93 TC 34/SC 5
ISO 14892:2002
Dried skimmed milk -- Determination of vitamin D content using high-performance liquid chromatography 90.93 TC 34/SC 5
ISO 15174:2002
Milk and milk products -- Microbial coagulants -- Determination of total milk-clotting activity 90.93 TC 34/SC 5
ISO 15322:2005
Dried milk and dried milk products -- Determination of their behaviour in hot coffee (Coffee test) 90.93 TC 34/SC 5
ISO 15323:2002
Dried milk protein products -- Determination of nitrogen solubility index 90.93 TC 34/SC 5
ISO 15884:2002
Milk fat -- Preparation of fatty acid methyl esters 90.93 TC 34/SC 5
ISO 15885:2002
Milk fat -- Determination of the fatty acid composition by gas-liquid chromatography 90.93 TC 34/SC 5
ISO/DIS 17678.2
Milk and milk products -- Determination of milk fat purity by gas chromatographic analysis of triglycerides (Reference method) 40.99 TC 34/SC 5
ISO 17997-1:2004
Milk -- Determination of casein-nitrogen content -- Part 1: Indirect method (Reference method) 90.93 TC 34/SC 5
ISO 17997-2:2004
Milk -- Determination of casein-nitrogen content -- Part 2: Direct method 90.93 TC 34/SC 5
ISO 20128:2006
Milk products -- Enumeration of presumptive Lactobacillus acidophilus on a selective medium -- Colony-count technique at 37 degrees C 90.20 TC 34/SC 5
ISO 22160:2007
Milk and milk-based drinks -- Determination of alkaline phosphatase activity -- Enzymatic photo-activated system (EPAS) method 60.60 TC 34/SC 5
ISO 23065:2009
Milk fat from enriched dairy products -- Determination of omega-3 and omega-6 fatty acid content by gas-liquid chromatography 60.60 TC 34/SC 5
ISO/DIS 26462
Milk -- Determination of lactose content -- Enzymatic method using difference in pH 40.60 TC 34/SC 5
ISO/DIS 27205.2
Fermented milk products -- Bacterial starter cultures -- Standard of identity 40.60 TC 34/SC 5
ISO/TS 27265
Dried milk -- Enumeration of the specially thermoresistant spores of thermophilic bacteria 60.00 TC 34/SC 5

67.100.20 Butter
Standard and/or project TC
ISO 1738:2004
Butter -- Determination of salt content 90.93 TC 34/SC 5
ISO 1739:2006
Butter -- Determination of the refractive index of the fat (Reference method) 60.60 TC 34/SC 5
ISO 3727-1:2001
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 1: Determination of moisture content (Reference method) 90.93 TC 34/SC 5
ISO 3727-2:2001
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 2: Determination of non-fat solids content (Reference method) 90.93 TC 34/SC 5
ISO 3727-3:2003
Butter -- Determination of moisture, non-fat solids and fat contents -- Part 3: Calculation of fat content 90.93 TC 34/SC 5
ISO 7238:2004
Butter -- Determination of pH of the serum -- Potentiometric method 90.93 TC 34/SC 5
ISO 7586:1985
Butter -- Determination of water dispersion value 90.93 TC 34/SC 5
ISO 8851-1:2004
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 1: Determination of moisture content 90.93 TC 34/SC 5
ISO 8851-2:2004
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 2: Determination of non-fat solids content 90.93 TC 34/SC 5
ISO 8851-3:2004
Butter -- Determination of moisture, non-fat solids and fat contents (Routine methods) -- Part 3: Calculation of fat content 90.93 TC 34/SC 5
ISO 15648:2004
Butter -- Determination of salt content -- Potentiometric method 90.93 TC 34/SC 5
ISO 16305:2005
Butter -- Determination of firmness 90.93 TC 34/SC 5
ISO 17189:2003
Butter, edible oil emulsions and spreadable fats -- Determination of fat content (Reference method) 90.93 TC 34/SC 5

67.100.30 Cheese
Including cottage cheese, whey cheese
Standard and/or project TC
ISO 1735:2004
Cheese and processed cheese products -- Determination of fat content -- Gravimetric method (Reference method) 90.93 TC 34/SC 5
ISO 1740:2004
Milkfat products and butter -- Determination of fat acidity (Reference method) 90.93 TC 34/SC 5
ISO 1854:2008
Whey cheese -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5
ISO 2920:2004
Whey cheese -- Determination of dry matter (Reference method) 90.93 TC 34/SC 5
ISO 2962:1984
Cheese and processed cheese products -- Determination of total phosphorus content -- Molecular absorption spectrometric method 90.20 TC 34/SC 5
ISO/TS 2963:2006
Cheese and processed cheese products -- Determination of citric acid content -- Enzymatic method 90.20 TC 34/SC 5
ISO 3432:2008
Cheese -- Determination of fat content -- Butyrometer for Van Gulik method 60.60 TC 34/SC 5
ISO 3433:2008
Cheese -- Determination of fat content -- Van Gulik method 60.60 TC 34/SC 5
ISO 5534:2004
Cheese and processed cheese -- Determination of the total solids content (Reference method) 90.93 TC 34/SC 5
ISO 5765-1:2002
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 TC 34/SC 5
ISO 5765-2:2002
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 TC 34/SC 5
ISO 5943:2006
Cheese and processed cheese products -- Determination of chloride content -- Potentiometric titration method 60.60 TC 34/SC 5
ISO 9233-1:2007
Cheese, cheese rind and processed cheese -- Determination of natamycin content -- Part 1: Molecular absorption spectrometric method for cheese rind 60.60 TC 34/SC 5
ISO 9233-2:2007
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 TC 34/SC 5
ISO 11816-2:2003
Milk and milk products -- Determination of alkaline phosphatase activity -- Part 2: Fluorometric method for cheese 90.93 TC 34/SC 5
ISO 12082:2006
Processed cheese and processed cheese products -- Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid 60.60 TC 34/SC 5
ISO/TS 17996:2006
Cheese -- Determination of rheological properties by uniaxial compression at constant displacement rate 90.20 TC 34/SC 5
ISO/CD TS 27106
Cheese -- Determination of nisin A content by LC/MS and LC/MS/MS 30.99 TC 34/SC 5
ISO/NP 27871
Cheese and processed cheese -- Determination of nitrogen fractions 10.99 TC 34/SC 5

67.100.40 Ice cream and ice confectionery
Including sorbets
Standard and/or project TC
ISO 3728:2004
Ice-cream and milk ice -- Determination of total solids content (Reference method) 90.93 TC 34/SC 5
ISO 5765-1:2002
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 TC 34/SC 5
ISO 5765-2:2002
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 TC 34/SC 5
ISO 7328:2008
Milk-based edible ices and ice mixes -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5

67.100.99 Other milk products
Standard and/or project TC
ISO 2450:2008
Cream -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5
ISO 5543:2004
Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method) 90.93 TC 34/SC 5
ISO 5544:2008
Caseins -- Determination of " fixed ash " (Reference method) 60.60 TC 34/SC 5
ISO 5545:2008
Rennet caseins and caseinates -- Determination of ash (Reference method) 60.60 TC 34/SC 5
ISO 5546:1979
Caseins and caseinates -- Determination of pH (Reference method) 90.93 TC 34/SC 5
ISO 5547:2008
Caseins -- Determination of free acidity (Reference method) 60.60 TC 34/SC 5
ISO 5548:2004
Caseins and caseinates -- Determination of lactose content -- Photometric method 90.93 TC 34/SC 5
ISO 5549:1978
Caseins and caseinates -- Determination of protein content (Reference method) 90.92 TC 34/SC 5
ISO 5550:2006
Caseins and caseinates -- Determination of moisture content (Reference method) 60.60 TC 34/SC 5
ISO 5739:2003
Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter 90.93 TC 34/SC 5
ISO 6731:1989
Milk, cream and evaporated milk -- Determination of total solids content (Reference method) 90.20 TC 34/SC 5
ISO 7889:2003
Yogurt -- Enumeration of characteristic microorganisms -- Colony-count technique at 37 degrees C 90.93 TC 34/SC 5
ISO 8381:2008
Milk-based infant foods -- Determination of fat content -- Gravimetric method (Reference method) 60.60 TC 34/SC 5
ISO 11869:1997
Yogurt -- Determination of titratable acidity -- Potentiometric method 90.93 TC 34/SC 5
ISO/CD 12779
Lactose -- Determination of water content -- Karl Fischer method 30.60 TC 34/SC 5
ISO 13580:2005
Yogurt -- Determination of total solids content (Reference method) 90.93 TC 34/SC 5


67.120 Meat, meat products and other animal produce
Including frozen products
67.120.01 Animal produce in general
67.120.10 Meat and meat products
Standard and/or project TC
ISO 936:1998
Meat and meat products -- Determination of total ash 90.60 TC 34/SC 6
ISO 937:1978
Meat and meat products -- Determination of nitrogen content (Reference method) 90.60 TC 34/SC 6
ISO 1442:1997
Meat and meat products -- Determination of moisture content (Reference method) 90.60 TC 34/SC 6
ISO 1443:1973
Meat and meat products -- Determination of total fat content 90.93 TC 34/SC 6
ISO 1444:1996
Meat and meat products -- Determination of free fat content 90.60 TC 34/SC 6
ISO 1841-1:1996
Meat and meat products -- Determination of chloride content -- Part 1: Volhard method 90.60 TC 34/SC 6
ISO 1841-2:1996
Meat and meat products -- Determination of chloride content -- Part 2: Potentiometric method 90.60 TC 34/SC 6
ISO 2294:1974
Meat and meat products -- Determination of total phosphorus content (Reference method) 90.60 TC 34/SC 6
ISO 2917:1999
Meat and meat products -- Measurement of pH -- Reference method 90.93 TC 34/SC 6
ISO 2918:1975
Meat and meat products -- Determination of nitrite content (Reference method) 90.60 TC 34/SC 6
ISO 3091:1975
Meat and meat products -- Determination of nitrate content (Reference method) 90.60 TC 34/SC 6
ISO 3496:1994
Meat and meat products -- Determination of hydroxyproline content 90.93 TC 34/SC 6
ISO 4134:1999
Meat and meat products -- Determination of L-(+)- glutamic acid content -- Reference method 90.93 TC 34/SC 6
ISO 5553:1980
Meat and meat products -- Detection of polyphosphates 90.60 TC 34/SC 6
ISO 5554:1978
Meat products -- Determination of starch content (Reference method) 90.60 TC 34/SC 6
ISO 13493:1998
Meat and meat products -- Determination of chloramphenicol content -- Method using liquid chromatography 90.60 TC 34/SC 6
ISO 13496:2000
Meat and meat products -- Detection of colouring agents -- Method using thin-layer chromatography 90.60 TC 34/SC 6
ISO/DIS 13720
Meat and meat products -- Enumeration of presumptive Pseudomonas spp. 40.60 TC 34/SC 9
ISO 13730:1996
Meat and meat products -- Determination of total phosphorus content -- Spectrometric method 90.60 TC 34/SC 6
ISO 13965:1998
Meat and meat products -- Determination of starch and glucose contents -- Enzymatic method 90.60 TC 34/SC 6

67.120.20 Poultry and eggs
67.120.30 Fish and fishery products
Including aquatic molluscs and other marine products
67.120.99 Other animal produce

67.140 Tea. Coffee. Cocoa
67.140.10 Tea
Including herb teas
Standard and/or project TC
ISO 1572:1980
Tea -- Preparation of ground sample of known dry matter content 90.93 TC 34/SC 8
ISO 1573:1980
Tea -- Determination of loss in mass at 103 degrees C 90.93 TC 34/SC 8
ISO 1575:1987
Tea -- Determination of total ash 90.93 TC 34/SC 8
ISO 1576:1988
Tea -- Determination of water-soluble ash and water-insoluble ash 90.93 TC 34/SC 8
ISO 1577:1987
Tea -- Determination of acid-insoluble ash 90.93 TC 34/SC 8
ISO 1578:1975
Tea -- Determination of alkalinity of water-soluble ash 90.93 TC 34/SC 8
ISO 1839:1980
Tea -- Sampling 90.93 TC 34/SC 8
ISO 3103:1980
Tea -- Preparation of liquor for use in sensory tests 90.93 TC 34/SC 8
ISO 3720:1986
Black tea -- Definition and basic requirements 90.92 TC 34/SC 8
ISO/CD 3720
Black tea -- Definition and basic requirements 30.20 TC 34/SC 8
ISO 3720:1986/Cor 1:1992
60.60 TC 34/SC 8
ISO 3720:1986/Cor 2:2004
60.60 TC 34/SC 8
ISO 6078:1982
Black tea -- Vocabulary 90.93 TC 34/SC 8
ISO 6079:1990
Instant tea in solid form -- Specification 90.93 TC 34/SC 8
ISO 6770:1982
Instant tea -- Determination of free-flow and compacted bulk densities 90.93 TC 34/SC 8
ISO 7513:1990
Instant tea in solid form -- Determination of moisture content (loss in mass at 103 degrees C) 90.60 TC 34/SC 8
ISO 7514:1990
Instant tea in solid form -- Determination of total ash 90.93 TC 34/SC 8
ISO 7516:1984
Instant tea in solid form -- Sampling 90.93 TC 34/SC 8
ISO 9768:1994
Tea -- Determination of water extract 90.93 TC 34/SC 8
ISO 9768:1994/Cor 1:1998
60.60 TC 34/SC 8
ISO 9884-1:1994
Tea sacks -- Specification -- Part 1: Reference sack for palletized and containerized transport of tea 90.93 TC 34/SC 8
ISO 9884-2:1999
Tea sacks -- Specification -- Part 2: Performance specification for sacks for palletized and containerized transport of tea 90.93 TC 34/SC 8
ISO 10727:2002
Tea and instant tea in solid form -- Determination of caffeine content -- Method using high-performance liquid chromatography 90.93 TC 34/SC 8
ISO 11286:2004
Tea -- Classification of grades by particle size analysis 90.93 TC 34/SC 8
ISO/CD 11287
Green tea -- Definition and basic requirements 30.20 TC 34/SC 8
ISO 14502-1:2005
Determination of substances characteristic of green and black tea -- Part 1: Content of total polyphenols in tea -- Colorimetric method using Folin-Ciocalteu reagent 90.60 TC 34/SC 8
ISO 14502-1:2005/Cor 1:2006
60.60 TC 34/SC 8
ISO 14502-2:2005
Determination of substances characteristic of green and black tea -- Part 2: Content of catechins in green tea -- Method using high-performance liquid chromatography 90.60 TC 34/SC 8
ISO 14502-2:2005/Cor 1:2006
60.60 TC 34/SC 8
ISO 15598:1999
Tea -- Determination of crude fibre content 90.93 TC 34/SC 8

67.140.20 Coffee and coffee substitutes
Standard and/or project TC
ISO 1446:2001
Green coffee -- Determination of water content -- Basic reference method 90.93 TC 34/SC 15
ISO 1446:2001/NP Amd 1
10.99 TC 34/SC 15
ISO 3509:2005
Coffee and coffee products -- Vocabulary 90.92 TC 34/SC 15
ISO 3726:1983
Instant coffee -- Determination of loss in mass at 70 degrees C under reduced pressure 90.93 TC 34/SC 15
ISO 4052:1983
Coffee -- Determination of caffeine content (Reference method) 90.60 TC 34/SC 15
ISO 4072:1982
Green coffee in bags -- Sampling 90.93 TC 34/SC 15
ISO 4149:2005
Green coffee -- Olfactory and visual examination and determination of foreign matter and defects 90.60 TC 34/SC 15
ISO 4150:1991
Green coffee -- Size analysis -- Manual sieving 90.92 TC 34/SC 15
ISO/CD 4150
Green coffee -- Size analysis -- Manual sieving 30.20 TC 34/SC 15
ISO 6667:1985
Green coffee -- Determination of proportion of insect-damaged beans 90.93 TC 34/SC 15
ISO 6668:2008
Green coffee -- Preparation of samples for use in sensory analysis 60.60 TC 34/SC 15
ISO 6669:1995
Green and roasted coffee -- Determination of free-flow bulk density of whole beans (Routine method) 90.93 TC 34/SC 15
ISO 6670:2002
Instant coffee -- Sampling method for bulk units with liners 90.60 TC 34/SC 15
ISO 6673:2003
Green coffee -- Determination of loss in mass at 105 degrees C 90.60 TC 34/SC 15
ISO/CD 8455
Green coffee in bags -- Guidance on storage and transport 30.20 TC 34/SC 15
ISO 8455:1986
Green coffee in bags -- Guidance on storage and transport 90.92 TC 34/SC 15
ISO 8460:1987
Instant coffee -- Determination of free-flow and compacted bulk densities 90.60 TC 34/SC 15
ISO 9116:2004
Green coffee -- Guidelines on methods of specification 90.60 TC 34/SC 15
ISO 10095:1992
Coffee -- Determination of caffeine content -- Method using high-performance liquid chromatography 90.93 TC 34/SC 15
ISO 10470:2004
Green coffee -- Defect reference chart 90.60 TC 34/SC 15
ISO 11292:1995
Instant coffee -- Determination of free and total carbohydrate contents -- Method using high-performance anion-exchange chromatography 90.93 TC 34/SC 15
ISO 11294:1994
Roasted ground coffee -- Determination of moisture content -- Method by determination of loss in mass at 103 degrees C (Routine method) 90.93 TC 34/SC 15
ISO 11817:1994
Roasted ground coffee -- Determination of moisture content -- Karl Fischer method (Reference method) 90.20 TC 34/SC 15
ISO 20481:2008
Coffee and coffee products -- Determination of the caffeine content using high performance liquid chromatography (HPLC) -- Reference method 60.60 TC 34/SC 15
ISO 20938:2008
Instant coffee -- Determination of moisture content -- Karl Fischer method (Reference method) 60.60 TC 34/SC 15
ISO/CD 24114
Instant coffee -- Criteria for authenticity 30.60 TC 34/SC 15
ISO/CD 24115
Green coffee -- Procedure for correlation of moisture meters -- Routine method 30.20 TC 34/SC 15

67.140.30 Cocoa
Standard and/or project TC
ISO 1114:1977
Cocoa beans -- Cut test 90.93 TC 34
ISO 2291:1980
Cocoa beans -- Determination of moisture content (Routine method) 90.93 TC 34
ISO 2292:1973
Cocoa beans -- Sampling 90.93 TC 34
ISO 2451:1973
Cocoa beans -- Specification 90.93 TC 34


67.160 Beverages
67.160.01 Beverages in general
67.160.10 Alcoholic beverages
Including beer, wine, spirits, etc.
67.160.20 Non-alcoholic beverages
Including juices, nectars, mineral waters, lemonades, root beer, cola drinks, etc.
Tea, coffee, cocoa, see 67.140
Standard and/or project TC
ISO 2172:1983
Fruit juice -- Determination of soluble solids content -- Pycnometric method 90.93 TC 34/SC 3
ISO 8128-1:1993
Apple juice, apple juice concentrates and drinks containing apple juice -- Determination of patulin content -- Part 1: Method using high-performance liquid chromatography 90.60 TC 34/SC 3
ISO 8128-2:1993
Apple juice, apple juice concentrates and drinks containing apple juice -- Determination of patulin content -- Part 2: Method using thin-layer chromatography 90.60 TC 34/SC 3



67.180 Sugar. Sugar products. Starch
67.180.10 Sugar and sugar products
Including molasses, sweets, sugar confectionary, honey, etc.
67.180.20 Starch and derived products
Including glucose syrups, etc.
ISO 1666:1996
Starch -- Determination of moisture content -- Oven-drying method 90.93 TC 93
ISO 1741:1980
Dextrose -- Determination of loss in mass on drying -- Vacuum oven method 90.93 TC 93
ISO 1742:1980
Glucose syrups -- Determination of dry matter -- Vacuum oven method 90.93 TC 93
ISO 1743:1982
Glucose syrup -- Determination of dry matter content -- Refractive index method 90.93 TC 93
ISO 3188:1978
Starches and derived products -- Determination of nitrogen content by the Kjeldahl method -- Titrimetric method 90.93 TC 93
ISO 3593:1981
Starch -- Determination of ash 90.93 TC 93
ISO 3946:1982
Starches and derived products -- Determination of total phosphorus content -- Spectrophotometric method 90.93 TC 93
ISO 3947:1977
Starches, native or modified -- Determination of total fat content 90.93 TC 93
ISO 5377:1981
Starch hydrolysis products -- Determination of reducing power and dextrose equivalent -- Lane and Eynon constant titre method 90.93 TC 93
ISO 5378:1978
Starches and derived products -- Determination of nitrogen content by the Kjeldahl method -- Spectrophotometric method 90.93 TC 93
ISO 5379:1983
Starches and derived products -- Determination of sulfur dioxide content -- Acidimetric method and nephelometric method 90.92 TC 93
ISO 5381:1983
Starch hydrolysis products -- Determination of water content -- Modified Karl Fischer method 90.93 TC 93
ISO 5809:1982
Starches and derived products -- Determination of sulphated ash 90.93 TC 93
ISO 5810:1982
Starches and derived products -- Determination of chloride content -- Potentiometric method 90.93 TC 93
ISO 10504:1998
Starch derivatives -- Determination of the composition of glucose syrups, fructose syrups and hydrogenated glucose syrups -- Method using high-performance liquid chromatography 90.92 TC 93
ISO 10520:1997
Native starch -- Determination of starch content -- Ewers polarimetric method 90.93 TC 93
ISO 11212-1:1997
Starch and derived products -- Heavy metals content -- Part 1: Determination of arsenic content by atomic absorption spectrometry 90.93 TC 93
ISO 11212-2:1997
Starch and derived products -- Heavy metals content -- Part 2: Determination of mercury content by atomic absorption spectrometry 90.93 TC 93
ISO 11212-3:1997
Starch and derived products -- Heavy metals content -- Part 3: Determination of lead content by atomic absorption spectrometry with electrothermal atomization 90.93 TC 93
ISO 11212-4:1997
Starch and derived products -- Heavy metals content -- Part 4: Determination of cadmium content by atomic absorption spectrometry with electrothermal atomization 90.93 TC 93
ISO 11212-4:1997/Cor 1:1997
60.60 TC 93
ISO 11213:1995
Modified starch -- Determination of acetyl content -- Enzymatic method 90.93 TC 93
ISO 11214:1996
Modified starch -- Determination of carboxyl group content of oxidized starch 90.93 TC 93
ISO 11215:1998
Modified starch -- Determination of adipic acid content of acetylated di-starch adipates -- Gas chromatographic method 90.93 TC 93
ISO 11216:1998
Modified starch -- Determination of content of carboxymethyl groups in carboxymethyl starch 90.93 TC 93
ISO 11543:2000
Modified starch -- Determination of hydroxypropyl content -- Method using proton nuclear magnetic resonance (NMR) spectrometry 90.93 TC 93

67.190 Chocolate
Standard and/or project TC
ISO/FDIS 11053
Vegetable fats and oils -- Determination of cocoa butter equivalents in milk chocolate 50.20 TC 34/SC 11
ISO 23275-1:2006
Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 1: Determination of the presence of cocoa butter equivalents 90.60 TC 34/SC 11
ISO 23275-2:2006
Animal and vegetable fats and oils -- Cocoa butter equivalents in cocoa butter and plain chocolate -- Part 2: Quantification of cocoa butter equivalents 90.60 TC 34/SC

67.200 Edible oils and fats. Oilseeds
ISO 3475:2002
Oil of aniseed (Pimpinella anisum L.) 90.93 TC 54
ISO 16634-1:2008
Food products - Determination of the total nitrogen content by combustion according to the Dumas principle and calculation of the crude protein content -- Part 1: Oilseeds and animal feeding stuffs 60.60 TC 34

67.220 Spices and condiments. Food additives
67.220.10 Spices and condiments
Standard and/or project TC
ISO 676:1995
Spices and condiments -- Botanical nomenclature 90.93 TC 34/SC 7
ISO 676:1995/Cor 1:1997
60.60 TC 34/SC 7
ISO 882-1:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 1: Whole capsules 90.93 TC 34/SC 7
ISO 882-1:1993/Cor 1:1996
60.60 TC 34/SC 7
ISO 882-2:1993
Cardamom (Elettaria cardamomum (Linnaeus) Maton var. minuscula Burkill) -- Specification -- Part 2: Seeds 90.93 TC 34/SC 7
ISO 882-2:1993/Cor 1:1996
60.60 TC 34/SC 7
ISO 927:1982
Spices and condiments -- Determination of extraneous matter content 90.92 TC 34/SC 7
ISO/FDIS 927
Spices and condiments -- Determination of extraneous matter and foreign matter content 50.20 TC 34/SC 7
ISO 928:1997
Spices and condiments -- Determination of total ash 90.93 TC 34/SC 7
ISO 930:1997
Spices and condiments -- Determination of acid-insoluble ash 90.93 TC 34/SC 7
ISO 939:1980
Spices and condiments -- Determination of moisture content -- Entrainment method 90.93 TC 34/SC 7
ISO 941:1980
Spices and condiments -- Determination of cold water-soluble extract 90.93 TC 34/SC 7
ISO 948:1980
Spices and condiments -- Sampling 90.93 TC 34/SC 7
ISO 959-1:1998
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 1: Black pepper 90.93 TC 34/SC 7
ISO 959-2:1998
Pepper (Piper nigrum L.), whole or ground -- Specification -- Part 2: White pepper 90.93 TC 34/SC 7
ISO 972:1997
Chillies and capsicums, whole or ground (powdered) -- Specification 90.93 TC 34/SC 7
ISO 973:1999
Pimento (allspice) [Pimenta dioica (L.) Merr.], whole or ground -- Specification 90.93 TC 34/SC 7
ISO 1003:2008
Spices -- Ginger (Zingiber officinale Roscoe) -- Specification 60.60 TC 34/SC 7
ISO 1108:1992
Spices and condiments -- Determination of non-volatile ether extract 90.93 TC 34/SC 7
ISO 1208:1982
Spices and condiments -- Determination of filth 90.93 TC 34/SC 7
ISO 1237:1981
Mustard seed -- Specification 90.93 TC 34/SC 7
ISO 2253:1999
Curry powder -- Specification 90.93 TC 34/SC 7
ISO 2254:2004
Cloves, whole and ground (powdered) -- Specification 90.93 TC 34/SC 7
ISO 2255:1996
Coriander (Coriandrum sativum L.), whole or ground (powdered) -- Specification 90.93 TC 34/SC 7
ISO 2256:1984
Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 2825:1981
Spices and condiments -- Preparation of a ground sample for analysis 90.93 TC 34/SC 7
ISO 3493:1999
Vanilla -- Vocabulary 90.93 TC 34/SC 7
ISO 3513:1995
Chillies -- Determination of Scoville index 90.93 TC 34/SC 7
ISO 3588:1977
Spices and condiments -- Determination of degree of fineness of grinding -- Hand sieving method (Reference method) 90.93 TC 34/SC 7
ISO/CD 3632-1
Saffron (Crocus sativus Linnaeus) -- Part 1: Specifications 30.60 TC 34/SC 7
ISO/TS 3632-1:2003
Saffron (Crocus sativus L.) -- Part 1: Specification 90.92 TC 34/SC 7
ISO/TS 3632-2:2003
Saffron (Crocus sativus L.) -- Part 2: Test methods 90.92 TC 34/SC 7
ISO/DIS 3632-2
Saffron (Crocus sativus L.) -- Part 2: Test methods 40.20 TC 34/SC 7
ISO 5559:1995
Dehydrated onion (Allium cepa Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 5560:1997
Dehydrated garlic (Allium sativum L.) -- Specification 90.93 TC 34/SC 7
ISO 5561:1990
Black caraway and blond caraway (Carum carvi Linnaeus), whole -- Specification 90.93 TC 34/SC 7
ISO 5562:1983
Turmeric, whole or ground (powdered) -- Specification 90.93 TC 34/SC 7
ISO 5563:1984
Dried peppermint (Mentha piperita Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 5564:1982
Black pepper and white pepper, whole or ground -- Determination of piperine content -- Spectrophotometric method 90.93 TC 34/SC 7
ISO 5565-1:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 1: Specification 90.93 TC 34/SC 7
ISO 5565-2:1999
Vanilla [Vanilla fragrans (Salisbury) Ames] -- Part 2: Test methods 90.93 TC 34/SC 7
ISO 5566:1982
Turmeric -- Determination of colouring power -- Spectrophotometric method 90.93 TC 34/SC 7
ISO 5567:1982
Dehydrated garlic -- Determination of volatile organic sulphur compounds 90.93 TC 34/SC 7
ISO 6465:2009
Spices -- Cumin (Cuminum cyminum L.) -- Specification 60.60 TC 34/SC 7
ISO 6538:1997
Cassia, Chinese type, Indonesian type and Vietnamese type [Cinnamomum aromaticum (Nees) syn. Cinnamomum cassia (Nees) ex Blume, Cinnamomum burmanii (C.G. Nees) Blume and Cinnamomum loureirii Nees] -- Specification 90.93 TC 34/SC 7
ISO 6539:1997
Cinnamon, Sri Lankan type, Seychelles type and Madagascan type (Cinnamomum zeylanicum Blume) -- Specification 90.93 TC 34/SC 7
ISO 6571:2008
Spices, condiments and herbs -- Determination of volatile oil content (hydrodistillation method) 60.60 TC 34/SC 7
ISO 6574:1986
Celery seed (Apium graveolens Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 6575:1982
Fenugreek, whole or ground (powdered) -- Specification 90.93 TC 34/SC 7
ISO 6576:2004
Laurel (Laurus nobilis L.) -- Whole and ground leaves -- Specification 90.93 TC 34/SC 7
ISO 6577:2002
Nutmeg, whole or broken, and mace, whole or in pieces (Myristica fragrans Houtt.) -- Specification 90.93 TC 34/SC 7
ISO 6754:1996
Dried thyme (Thymus vulgaris L.) -- Specification 90.93 TC 34/SC 7
ISO 7377:1984
Juniper berries (Juniperus communis Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 7386:1984
Aniseed (Pimpinella anisum Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 7540:2006
Ground paprika (Capsicum annuum L.) -- Specification 60.60 TC 34/SC 7
ISO 7541:1989
Ground (powdered) paprika -- Determination of total natural colouring matter content 90.93 TC 34/SC 7
ISO 7542:1984
Ground (powdered) paprika (Capsicum annuum Linnaeus) -- Microscopical examination 90.93 TC 34/SC 7
ISO 7543-1:1994
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 1: Spectrometric method 90.93 TC 34/SC 7
ISO 7543-2:1993
Chillies and chilli oleoresins -- Determination of total capsaicinoid content -- Part 2: Method using high-performance liquid chromatography 90.93 TC 34/SC 7
ISO 7925:1999
Dried oregano (Origanum vulgare L.) -- Whole or ground leaves -- Specification 90.93 TC 34/SC 7
ISO 7926:1991
Dehydrated tarragon (Artemisia dracunculus Linnaeus) -- Specification 90.93 TC 34/SC 7
ISO 7927-1:1987
Fennel seed, whole or ground (powdered) -- Part 1: Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare) -- Specification 90.93 TC 34/SC 7
ISO 7928-1:1991
Savory -- Specification -- Part 1: Winter savory (Satureja montana Linnaeus) 90.93 TC 34/SC 7
ISO 7928-2:1991
Savory -- Specification -- Part 2: Summer savory (Satureja hortensis Linnaeus) 90.93 TC 34/SC 7
ISO 10620:1995
Dried sweet marjoram (Origanum majorana L.) -- Specification 90.93 TC 34/SC 7
ISO 10621:1997
Dehydrated green pepper (Piper nigrum L.) -- Specification 90.93 TC 34/SC 7
ISO 10622:1997
Large cardamom (Amomum subulatum Roxb.), as capsules and seeds -- Specification 90.93 TC 34/SC 7
ISO 11027:1993
Pepper and pepper oleoresins -- Determination of piperine content -- Method using high-performance liquid chromatography 90.93 TC 34/SC 7
ISO 11162:2001
Peppercorns (Piper nigrum L.) in brine -- Specification and test methods 90.93 TC 34/SC 7
ISO 11163:1995
Dried sweet basil (Ocimum basilicum L.) -- Specification 90.93 TC 34/SC 7
ISO 11164:1995
Dried rosemary (Rosmarinus officinalis L.) -- Specification 90.93 TC 34/SC 7
ISO 11165:1995
Dried sage (Salvia officinalis L.) -- Specification 90.93 TC 34/SC 7
ISO 11178:1995
Star anise (Illicium verum Hook. f.) -- Specification 90.93 TC 34/SC 7
ISO 13685:1997
Ginger and its oleoresins -- Determination of the main pungent components (gingerols and shogaols) -- Method using high-performance liquid chromatography 90.93 TC 34/SC 7

67.220.20 Food additives
Including salt, vinegar, food preservation additives, etc.
Standard and/or project TC
ISO 3360:1976
Phosphoric acid and sodium phosphates for industrial use (including foodstuffs) -- Determination of fluorine content -- Alizarin complexone and lanthanum nitrate photometric method 90.93 TC 47
ISO 3706:1976
Phosphoric acid for industrial use (including foodstuffs) -- Determination of total phosphorus (V) oxide content -- Quinoline phosphomolybdate gravimetric method 90.93 TC 47
ISO 3707:1976
Phosphoric acid for industrial use (including foodstuffs) -- Determination of calcium content -- Flame atomic absorption method 90.93 TC 47
ISO 5373:1981
Condensed phosphates for industrial use (including foodstuffs) -- Determination of calcium content -- Flame atomic absorption spectrometric method 90.93 TC 47


67.230 Prepackaged and prepared foods
Including baby food
67.240 Sensory analysis
Standard and/or project TC
ISO 3103:1980
Tea -- Preparation of liquor for use in sensory tests 90.93 TC 34/SC 8
ISO 3591:1977
Sensory analysis -- Apparatus -- Wine-tasting glass 90.93 TC 34/SC 12
ISO 3972:1991
Sensory analysis -- Methodology -- Method of investigating sensitivity of taste 90.92 TC 34/SC 12
ISO/CD 3972
Sensory analysis -- Methodology -- Method of investigating sensitivity of taste 30.20 TC 34/SC 12
ISO 4120:2004
Sensory analysis -- Methodology -- Triangle test 90.93 TC 34/SC 12
ISO 4121:2003
Sensory analysis -- Guidelines for the use of quantitative response scales 90.60 TC 34/SC 12
ISO 5492:2008
Sensory analysis -- Vocabulary 60.60 TC 34/SC 12
ISO 5495:2005
Sensory analysis -- Methodology -- Paired comparison test 90.60 TC 34/SC 12
ISO 5495:2005/Cor 1:2006
60.60 TC 34/SC 12
ISO 5496:2006
Sensory analysis -- Methodology -- Initiation and training of assessors in the detection and recognition of odours 90.20 TC 34/SC 12
ISO 5497:1982
Sensory analysis -- Methodology -- Guidelines for the preparation of samples for which direct sensory analysis is not feasible 90.60 TC 34/SC 12
ISO 6564:1985
Sensory analysis -- Methodology -- Flavour profile methods 90.20 TC 34/SC 12
ISO 6658:2005
Sensory analysis -- Methodology -- General guidance 60.60 TC 34/SC 12
ISO 6668:2008
Green coffee -- Preparation of samples for use in sensory analysis 60.60 TC 34/SC 15
ISO 8586-1:1993
Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors 90.92 TC 34/SC 12
ISO/WD 8586-1
Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 1: Selected assessors 20.20 TC 34/SC 12
ISO 8586-2:2008
Sensory analysis -- General guidance for the selection, training and monitoring of assessors -- Part 2: Expert sensory assessors 60.60 TC 34/SC 12
ISO 8587:2006
Sensory analysis -- Methodology -- Ranking 60.60 TC 34/SC 12
ISO/NP 8588
Sensory analysis -- Methodology -- "A" - "not A" test 10.99 TC 34/SC 12
ISO 8588:1987
Sensory analysis -- Methodology -- "A" - "not A" test 90.92 TC 34/SC 12
ISO 8589:2007
Sensory analysis -- General guidance for the design of test rooms 60.60 TC 34/SC 12
ISO 10399:2004
Sensory analysis -- Methodology -- Duo-trio test 90.93 TC 34/SC 12
ISO 11035:1994
Sensory analysis -- Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach 90.93 TC 34/SC 12
ISO 11036:1994
Sensory analysis -- Methodology -- Texture profile 90.93 TC 34/SC 12
ISO 11037:1999
Sensory analysis -- General guidance and test method for assessment of the colour of foods 90.92 TC 34/SC 12
ISO/CD 11037
Sensory analysis -- General guidance for sensory assessment of the colour of products 30.99 TC 34/SC 12
ISO 11056:1999
Sensory analysis -- Methodology -- Magnitude estimation method 90.93 TC 34/SC 12
ISO/CD 11132
Sensory analysis -- Methodology -- General guidance for monitoring the performance of a quantitative sensory panel 30.99 TC 34/SC 12
ISO 13299:2003
Sensory analysis -- Methodology -- General guidance for establishing a sensory profile 90.60 TC 34/SC 12
ISO 13300-1:2006
Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 1: Staff responsibilities 90.20 TC 34/SC 12
ISO 13300-2:2006
Sensory analysis -- General guidance for the staff of a sensory evaluation laboratory -- Part 2: Recruitment and training of panel leaders 90.20 TC 34/SC 12
ISO 13301:2002
Sensory analysis -- Methodology -- General guidance for measuring odour, flavour and taste detection thresholds by a three-alternative forced-choice (3-AFC) procedure 90.93 TC 34/SC 12
ISO 13302:2003
Sensory analysis -- Methods for assessing modifications to the flavour of foodstuffs due to packaging 90.60 TC 34/SC 12
ISO 16657:2006
Sensory analysis -- Apparatus -- Olive oil tasting glass 90.20 TC 34/SC 12
ISO 16820:2004
Sensory analysis -- Methodology -- Sequential analysis 90.93 TC 34/SC 12
ISO 22308:2005
Cork stoppers -- Sensory analysis 90.60 TC 87
ISO/CD 29842
Sensory analysis -- Methodology -- Balanced incomplete block designs 30.99 TC 34/SC 12

67.250 Materials and articles in contact with foodstuffs
Including catering containers, and materials and articles in contact with drinking water
Standard and/or project TC
ISO 4531-1:1998
Vitreous and porcelain enamels -- Release of lead and cadmium from enamelled ware in contact with food -- Part 1: Method of test 90.60 TC 107
ISO 4531-2:1998
Vitreous and porcelain enamels -- Release of lead and cadmium from enamelled ware in contact with food -- Part 2: Permissible limits 90.60 TC 107
ISO 6486-1:1999
Ceramic ware, glass-ceramic ware and glass dinnerware in contact with food -- Release of lead and cadmium -- Part 1: Test method 90.20 TC 166
ISO 6486-2:1999
Ceramic ware, glass-ceramic ware and glass dinnerware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits 90.20 TC 166
ISO 7086-1:2000
Glass hollowware in contact with food -- Release of lead and cadmium -- Part 1: Test method 90.60 TC 166
ISO 7086-2:2000
Glass hollowware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits 90.60 TC 166
ISO 8391-1:1986
Ceramic cookware in contact with food -- Release of lead and cadmium -- Part 1: Method of test 90.60 TC 166/SC 1
ISO 8391-2:1986
Ceramic cookware in contact with food -- Release of lead and cadmium -- Part 2: Permissible limits 90.60 TC 166/SC 1
ISO 8442-1:1997
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 1: Requirements for cutlery for the preparation of food 90.60 TC 186
ISO 8442-2:1997
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 2: Requirements for stainless steel and silver-plated cutlery 90.60 TC 186
ISO 8442-3:1997
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 3: Requirements for silver-plated table and decorative holloware 90.60 TC 186
ISO 8442-4:1997
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 4: Requirements for gold plated cutlery 90.60 TC 186
ISO 8442-5:2004
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 5: Specification for sharpness and edge retention test of cutlery 90.60 TC 186
ISO 8442-6:2000
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 6: Lightly silver-plated table holloware protected by lacquer 90.60 TC 186
ISO 8442-7:2000
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 7: Requirements for table cutlery made of silver, other precious metals and their alloys 90.60 TC 186
ISO 8442-8:2000
Materials and articles in contact with foodstuffs -- Cutlery and table holloware -- Part 8: Requirements for silver table and decorative holloware 90.60 TC 186

67.260 Plants and equipment for the food industry
Cold rooms, see 97.130.20
Refrigerating equipment, see 27.200
ISO 488:2008
Milk -- Determination of fat content -- Gerber butyrometers 60.60 TC 34/SC 5
ISO 2037:1992
Stainless steel tubes for the food industry 90.93 TC 5/SC 1
ISO 2449:1974
Milk and liquid milk products -- Density hydrometers for use in products with a surface tension of approximately 45 mN/m 90.20 TC 34/SC 5
ISO 2851:1993
Stainless steel bends and tees for the food industry 90.93 TC 5/SC 1
ISO 2852:1993
Stainless steel clamp pipe couplings for the food industry 90.93 TC 5/SC 1
ISO 2853:1993
Stainless steel threaded couplings for the food industry 90.93 TC 5/SC 1
ISO 3432:2008
Cheese -- Determination of fat content -- Butyrometer for Van Gulik method 60.60 TC 34/SC 5
ISO 3591:1977
Sensory analysis -- Apparatus -- Wine-tasting glass 90.93 TC 34/SC 12
ISO 3889:2006
Milk and milk products -- Specification of Mojonnier-type fat extraction flasks 60.60 TC 34/SC 5
ISO 5223:1995
Test sieves for cereals 90.93 TC 34/SC 4
ISO 5223:1995/Amd 1:1999
Additional sizes 60.60 TC 34/SC 4
ISO/CD 6666
Coffee triers 30.20 TC 34/SC 15
ISO 6666:1983
Coffee triers 90.92 TC 34/SC 15
ISO 7700-1:2008
Food products -- Checking the performance of moisture meters in use -- Part 1: Moisture meters for cereals 60.60 TC 34/SC 4
ISO 7700-2:1987
Check of the calibration of moisture meters -- Part 2: Moisture meters for oilseeds 90.92 TC 34/SC 2
ISO 16657:2006
Sensory analysis -- Apparatus -- Olive oil tasting glass 90.20 TC 34/SC 12



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