Below is a listing of projects past and present carried out by the Saint Lucia Bureau of Standards.
Lactose — Determination of water content — Karl Fischer method
90.93 Standard confirmed
Yogurt — Determination of total solids content (Reference method)
90.60 Close of review
Cream — Determination of fat content — Acido-butyrometric method
90.20 Standard under periodical review
Cream — Determination of fat content — Gravimetric method (Reference method)
95.20 Withdrawal ballot initiated
Rennet caseins and caseinates — Determination of ash (Reference method)
90.93 Standard confirmed
Caseins and caseinates — Determination of pH (Reference method)
90.93 Standard confirmed
Caseins and caseinates — Determination of lactose content — Photometric method
90.93 Standard confirmed
Caseins and caseinates — Determination of moisture content (Reference method)
90.93 Standard confirmed
Caseins and caseinates — Determination of contents of scorched particles and of extraneous matter
90.93 Standard confirmed
Milk, cream and evaporated milk — Determination of total solids content (Reference method)
90.93 Standard confirmed
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique at 37 degrees C
90.92 Standard to be revised
Milk-based infant foods — Determination of fat content — Gravimetric method (Reference method)
95.20 Withdrawal ballot initiated
Yogurt — Enumeration of characteristic microorganisms — Colony-count technique
30.60 Close of voting/ comment period
Fermented milks — Determination of titratable acidity — Potentiometric method
90.93 Standard confirmed