Cheese and processed cheese products, caseins and caseinates - Determination of fat content - Gravimetric method (ISO 23319:2022); German version EN ISO 23319:2022
Edition 2023-01

Milk and milk products - Determination of L- and D-Lactic acid content (L- and D-Lactate) - Reflectometric method (screening method)
Edition 2015-05

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

Milk and milk products except milk powder - Determination of L- and D-lactic acid (L- and D-lactat) content - Enzymatic method
Edition 2010-09

Soil quality - Procedure for site-specific ecological risk assessment of soil contamination (soil quality TRIAD approach) (ISO 19204:2017); German version EN ISO 19204:2022
Edition 2023-07

Electrically operated food preparation appliances - Methods for measuring the performance (IEC 60619:1993 + A1:1995 + A2:2004); German version EN 60619:1993 + A1:1995 + A2:2004
Edition 2005-05

Microbiology of the food chain - Method validation - Part 4: Protocol for method validation in a single laboratory (ISO 16140-4:2020); German version EN ISO 16140-4:2020
Edition 2020-12

Microbiology of the food chain - Method validation - Part 3: Protocol for the verification of reference methods and validated alternative methods in a single laboratory (ISO 16140-3:2021); German version EN ISO 16140-3:2021
Edition 2021-06

Microbiology of the food chain - Method validation - Part 2: Protocol for the validation of alternative (proprietary) methods against a reference method (ISO 16140-2:2016); German version EN ISO 16140-2:2016
Edition 2016-11

Petroleum and natural gas industries - Specific requirements for offshore structures - Part 4: Geotechnical and foundation design considerations (ISO 19901-4:2016); English version EN ISO 19901-4:2016, only on CD-ROM
Edition 2017-01