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ISO 7889:2026
International Standard
Yoghurt — Enumeration of characteristic microorganisms — Colony-count technique
BH GSO ISO 13580:2024
ISO 13580:2005
Bahraini Standard
Yogurt- Determination of total solids content (R..m )
ISO 19660:2018
International Standard
Cream — Determination of fat content — Acido-butyrometric method
BH GSO ISO/TS 11869:2016
ISO/TS 11869:2012
Bahraini Standard
Fermented milks -- Determination of titratable acidity -- Potentiometric method
BH GSO ISO 5543:2016
ISO 5543:2004
Bahraini Standard
Caseins and caseinates -- Determination of fat content -- Gravimetric method (Reference method)
BH GSO ISO 7889:2016
ISO 7889:2003
Bahraini Standard
Yogurt -- Enumeration of characteristic microorganisms -- Colony-count technique at 37 degrees C
BH GSO ISO 5545:2016
ISO 5545:2008
Bahraini Standard
Rennet caseins and caseinates -- Determination of ash (Reference method)
BH GSO ISO 2450:2016
ISO 2450:2008
Bahraini Standard
Cream -- Determination of fat content -- Gravimetric method (Reference method)
BH GSO ISO 5739:2016
ISO 5739:2003
Bahraini Standard
Caseins and caseinates -- Determination of contents of scorched particles and of extraneous matter
BH GSO ISO 5546:2016
ISO 5546:2010
Bahraini Standard
Caseins and caseinates -- Determination of pH (Reference method)
BH GSO ISO 5544:2016
ISO 5544:2008
Bahraini Standard
Caseins -- Determination of " fixed ash " (Reference method)
BH GSO ISO 5548:2016
ISO 5548:2004
Bahraini Standard
Caseins and caseinates -- Determination of lactose content -- Photometric method