| RS ISO 1740: 2004 | Milk fat products and butter — determination of fat acidity (reference method) | Food technology | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
| RS ISO 1739: 2006 | Butter — Determination of the refractive index of the fat (Reference method) | Food technology | ADOPTED ISO STANDARDS | RWF6,000 | View Details | |
| RS ISO 1738: 2004 | Butter — Methods of analysis — Part 4: Determination of salt content | Food technology | ADOPTED ISO STANDARDS | RWF7,500 | View Details | |
| RS ISO 1737: 2008 | Evaporated milk and sweetened condensed milk — determination of fat content — Gravimetric method(Reference method) | Food technology | ADOPTED ISO STANDARDS | RWF22,500 | View Details | |
| RS ISO 1736: 2008 | Dried milk and dried milk products — determination of fat content — gravimetric method(reference method) | Food technology | ADOPTED ISO STANDARDS | RWF21,000 | View Details | |
| RS ISO/TS 15495: 2010 | Milk, milk products and infant formulae — Guidelines for the quantitative determination of melamine and cyanuric acid by LC-MS/MS | Food technology | ADOPTED ISO STANDARDS | RWF43,500 | View Details | |
| RS ISO 14501: 2007 | Milk and milk powder — Determination of aflatoxin M1 content — Clean-up by immunoaffinity chromatography and determination by high-performance liquid chromatography | Food technology | ADOPTED ISO STANDARDS | RWF15,000 | View Details | |
| RS ISO 13559: 2002 | Butter, fermented milks and fresh cheese — Enumeration of contaminating microorganisms - Colony-count technique at 30 degrees C | Natural and applied sciences | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
| RS ISO 11870: 2009 | Milk and milk products — Determination of fat content — General guidance on the use of butyrometric methods | Food technology | ADOPTED ISO STANDARDS | RWF10,500 | View Details | |
| RS CAC/RCP 57: 2004 | Code of hygienic practice for milk and milk products | Food technology | CODEX STANDARDS | Free | View Details | |
| RS EAS 87: 2018 | Sweetened condensed milk — Specification | Food technology | EAST AFRICAN STANDARDS | RWF9,000 | View Details | |
| RS EAS 33: 2019 | Yoghurt — Specification | Food technology | EAST AFRICAN STANDARDS | RWF13,500 | View Details | |
| RS EAS 22: 2019 | Butter — Specification | Food technology | EAST AFRICAN STANDARDS | RWF6,000 | View Details | |
| RS 50-4: 2017 | Cheese — Specification — Part 4: Processed cheese | Food technology | STANDARDS OF RWANDA ORIGIN | RWF7,500 | View Details | |
| RS 50-1: 2018 | Cheese ? Part1: General Requirements | Food technology | STANDARDS OF RWANDA ORIGIN | RWF9,000 | View Details | |
| RS 293: 2021 | Milk collection centre — Basic requirements | Agriculture | STANDARDS OF RWANDA ORIGIN | RWF18,000 | View Details | |
| RS 221: 2019 | Cream and prepared creams — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF12,000 | View Details | |
| RS 194: 2019 | Flavoured Milk — Specification | Food technology | STANDARDS OF RWANDA ORIGIN | RWF10,500 | View Details | |
| RS ISO 16050: 2003 | Foodstuffs — Determination of aflatoxin B1, and the total content of aflatoxin B1, B2, G1 and G2 in cereals, nuts and derived products — High performance liquid chromatographic method | Food technology | ADOPTED ISO STANDARDS | RWF18,000 | View Details | |
| RS ISO/TS 22002-4: 2013 | Prerequisite programmes on food safety — Part 4: Food packaging manufacturing | Food technology | ADOPTED ISO STANDARDS | RWF25,500 | View Details | |
