Cereals - Vocabulary (ISO 5527:2015); Multilingual version EN ISO 5527:2015
Edition 2015-05

Wheat - Determination of the sedimentation index - Zeleny test (ISO 5529:2007); German version EN ISO 5529:2010
Edition 2010-08

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO/FDIS 5530-1:2025); German and English version prEN ISO 5530-1:2025
Edition 2025-11

Wheat flour - Physical characteristics of doughs - Part 1: Determination of water absorption and rheological properties using a farinograph (ISO 5530-1:2025); German version EN ISO 5530-1:2025
Edition 2025-09

Wheat flour - Physical characteristics of doughs - Part 2: Determination of rheological properties using an extensograph (ISO 5530-2:2025); German version EN ISO 5530-2:2025
Edition 2025-09

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 fat products - Determination of water content - Karl Fischer method (ISO 5536:2009); German version EN ISO 5536:2013
Edition 2013-08

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

Animal and vegetable fats and oils - Sampling (ISO 5555:2001 + Amd 1:2014); German version EN ISO 5555:2001 + A1:2014
Edition 2014-10

Non-destructive testing - Ultrasonic testing - Vocabulary; German and English version prEN ISO 5577:2024
Edition 2024-09