Below is a listing of projects past and present carried out by the Saint Lucia Bureau of Standards.
Cheese and processed cheese products — Determination of fat content — Gravimetric method (Reference method)
60.60 Standard published
Milk and milk products — Determination of alkaline phosphatase activity — Part 2: Fluorimetric method for cheese
90.92 Standard to be revised
Processed cheese and processed cheese products — Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents, expressed as citric acid
90.60 Close of review
Milkfat products and butter — Determination of fat acidity (Reference method)
90.93 Standard confirmed
Whey cheese — Determination of fat content — Gravimetric method (Reference method)
95.20 Withdrawal ballot initiated
Cheese and processed cheese products, caseins and caseinates — Determination of fat content — Gravimetric method
60.60 Standard published
Cheese — Guidance on sample preparation for physical and chemical testing
60.60 Standard published
Cheese and processed cheese — Determination of the nitrogenous fractions
90.93 Standard confirmed
Cheese and processed cheese products — Determination of total phosphorus content — Molecular absorption spectrometric method
90.93 Standard confirmed
Cheese — Determination of fat content — Butyrometer for Van Gulik method
90.93 Standard confirmed
Cheese and processed cheese — Determination of the total solids content (Reference method)
90.60 Close of review
Cheese and processed cheese — Determination of the total solids content (Reference method) — Technical Corrigendum 1
60.60 Standard published
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 Standard confirmed
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 Standard confirmed
Cheese and processed cheese products — Determination of chloride content — Potentiometric titration method
90.60 Close of review
Cheese, cheese rind and processed cheese — Determination of natamycin content — Part 1: Molecular absorption spectrometric method for cheese rind
60.60 Standard published