Caseins and caseinates - Determination of moisture content (Reference method) (ISO 5550:2006)
Edition 2020-12

Cheese and processed cheese - Determination of the total solids content (Reference method) (ISO 5534:2004); German version EN ISO 5534:2004
Edition 2004-09

Butter, edible oil emulsions and spreadable fats - Determination of fat content (Reference method) (ISO 17189:2003); German version EN ISO 17189:2003
Edition 2004-01

WHEY CHEESE. DETERMINATION OF DRY MATTER CONTENT. REFERENCE METHOD.
Edition 1986-03-15

Cereals and cereal products - Determination of moisture content - Reference method (ISO 712:2009); German version EN ISO 712:2009
Edition 2010-04

Oilseeds - Determination of oil content (Reference method) (ISO 659:2009); German version EN ISO 659:2009
Edition 2009-11

Dried milk and dried milk products - Determination of moisture content (Reference method) (ISO 5537:2023); German version EN ISO 5537:2023
Edition 2023-10

Butter - Determination of moisture, non-fat solids and fat contents - Part 1: Determination of moisture content (Reference method) (ISO 3727-1:2001); German version EN ISO 3727-1:2001
Edition 2002-04

BUTTER. DETERMINATION OF THE SALT (SODIUM CHLORIDE) CONTENT. (REFERENCE METHOD).
Edition 1985-01-15

Butter - Determination of moisture, non-fat solids and fat contents - Part 2: Determination of non-fat solids content (Reference method) (ISO 3727-2:2001); German version EN ISO 3727-2:2001
Edition 2002-04