| SNo |
IS Number |
Title |
Technical Committee |
| 1 |
IS 12176 : 1987 |
Specification for sweetened ultra high temperature (UHT) treated condensed milk |
FAD 19 |
| 2 |
IS 10029 : 1981 |
Method for sensory evaluation of sweetened condensed milk |
FAD 19 |
| 3 |
IS 10030 : 1981 |
Method for sensory evaluation of milk powder |
FAD 19 |
| 4 |
IS 7768 : 1975 |
Method for sensory evaluation of milk |
FAD 19 |
| 5 |
IS 7769 : 1975 |
Method for sensory evaluation of table butter |
FAD 19 |
| 6 |
IS 7770 : 1975 |
Method for sensory evaluation of ghee (Clarified Butterfat) |
FAD 19 |
| 7 |
IS 10281 : 1982 |
Method for sensory evaluation of processed cheese |
FAD 19 |
| 8 |
IS 6597 : 2001 |
Glossary of terms relating to fragrance and flavour industry (Second Revision) |
PCD 18 |
| 9 |
IS 15348 : 2003 |
Method for sensory evaluation of shrikhand |
FAD 19 |
| 10 |
IS 8153 : 1986 |
Method for sensory evaluation of fresh fruits (First Revision) |
FAD 10 |
| 11 |
IS 7675 : 1975 |
Method for sensory evaluation of beer |
FAD 29 |
| 12 |
IS 6541 : 1972 |
Code for hygienic conditions for establishment and maintenance of midday school meal programmes |
FAD 15 |
| 13 |
IS 6542 : 1972 |
Code for hygienic conditions for fruit and vegetable canning units |
FAD 10 |
| 14 |
IS 6273 : Part 2 : 1971 |
Guide for sensory evaluation of foods: Part 2 methods and evaluation cards |
FAD 28 |
| 15 |
IS 10641 : 1983 |
Recommended methods for determination of aroma and taste thresholds |
FAD 28 |
| 16 |
IS 15286 : 2003 |
Sensory analysis - Methodology - Guidelines for the preparation of samples for which direct sensory analysis is not feasible |
FAD 28 |
| 17 |
IS 15315 : 2003 |
Sensory analysis - Methodology - Flavour profile methods |
FAD 28 |
| 18 |
IS 15317 : Part 1 : 2003 |
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 1 : Selected Assessors |
FAD 28 |
| 19 |
IS 15317 : Part 2 : 2003 |
Sensory Analysis - General Guidance for the Selection, Training and Monitoring of Assessors - Part 2 : Experts |
FAD 28 |
| 20 |
IS 6273 : Part 3 : Sec 1 : 1983 |
Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 1 difference/preference tests (First Revision) |
FAD 28 |
| 21 |
IS 5887 : Part 3 : Sec 2 : 2021 |
Methods for detection of bacteria responsible for food poisoning Part 3 Horizontal method for the detection enumeration and serotyping of Salmonella Sec 2: Enumeration by a miniaturized most probable number technique |
FAD 31 |
| 22 |
IS 5887 : Part 3 : Sec 3 : 2021 |
Methods for detection of bacteria responsible for food poisoning Part 3 Horizontal method for the detection enumeration and serotyping of Salmonella Sec 3: Guidelines for serotyping of Salmonella spp |
FAD 31 |
| 23 |
IS 7082 : 2021 |
Fibre Ropes - Sisal lines - Specification (first revision) |
TXD 9 |
| 24 |
IS 7524 : Part 1 : 2021 |
Eye and face protection - Test methods : Part 1 Geometrical optical properties (Second Revision) |
CHD 8 |
| 25 |
IS 7524 : Part 2 : 2021 |
Eye and face protection - Test methods : Part 2 Physical optical properties (Second Revision) |
CHD 8 |
| 26 |
IS 7524 : Part 3 : 2021 |
Eye and face protection Test methods Part 3 Physical and mechanical properties |
CHD 8 |
| 27 |
IS 17017 : Part 25 : 2021 |
ELECTRIC VEHICLE CONDUCTIVE CHARGING SYSTEM Part 25: DC EV supply equipment where protection relies on electrical separation |
ETD 51 |
| 28 |
IS 15296 : 2017 |
Industrial Automation Systems - Safety of Integrated Manufacturing Systems - Basic Requirements |
PGD 18 |
| 29 |
IS 17536 : Part 1 : 2021 |
Ships and marine technology - Servicing of inflatable life-saving appliances - Part 1: General |
TED 19 |
| 30 |
IS 1166 : 1986 |
Specification for condensed milk, partly skimmed and skimmed condensed milk (Second Revision) |
FAD 19 |
| 31 |
IS 17626 : 2021 |
Self-Propelled Sugarcane Harvester — Test Methods |
FAD 11 |
| 32 |
IS 15346 : 2003 |
Method for sensory evaluation of paneer/chhana |
FAD 19 |
| 33 |
IS 15347 : 2003 |
Malted milk food - Method for sensory evaluation |
FAD 19 |
| 34 |
IS 15349 : 2003 |
Ice cream - Method for sensory evaluation |
FAD 19 |
| 35 |
IS 582 : Part 12 : 2022 |
METHODS OF CHEMICAL TESTING OF LEATHER Part 12 Determination of nitrogen content and hide substance Titrimetric method |
CHD 17 |
| 36 |
IS/ISO 8980 : Part 2 : 2017 |
Ophthalmic optics Uncut finished spectacle lenses Part 2: Specifications for power-variation lenses |
MHD 5 |
| 37 |
IS 13360 : Part 5 : Sec 27 : 2022 |
Plastics — Methods of Testing Part 5 Mechanical Properties Section 27 Determination of tensile-impact strength |
PCD 27 |
| 38 |
IS 17772 : Part 1 : 2022 |
Ophthalmic optics Semi-finished spectacle lens blanks Part 1: Specifications for single-vision and multifocal lens blanks |
MHD 5 |
| 39 |
IS 17860 : 2022 |
Design of earth electrode stations for high-voltage direct current HVDC links General guidelines |
ETD 40 |
| 40 |
IS 17862 : 2022 |
STORAGE COLLECTION DISMANTLING AND RECYCLING OF E-WASTE GUIDELINES |
CHD 33 |
| 41 |
IS 17863 : Part 1 : 2022 |
Plastics Methods of Exposure to Laboratory Light Sources: Part 1 General Guidance |
PCD 27 |
| 42 |
IS 17863 : Part 2 : 2022 |
Plastics Methods of Exposure to Laboratory Light Sources: Part 2 Xenon-Arc Lamps |
PCD 27 |
| 43 |
IS 7997 : 1976 |
Guide for tasting products of intense flavour |
FAD 28 |
| 44 |
IS 8140 : 1976 |
Guide for selection of panel for sensory evaluation of foods and beverages |
FAD 28 |
| 45 |
IS 6273 : Part 3 : Sec 2 : 1983 |
Guide for sensory evaluation of foods: Part 3 statistical analysis of data: Sec 2 ranking and scoring tests (First Revision) |
FAD 28 |
