ISO - 22935-2
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
active, Most Current
| Organization: | ISO |
| Publication Date: | 1 April 2023 |
| Status: | active |
| Page Count: | 32 |
| ICS Code (Milk and milk products in general): | 67.100.01 |
scope:
This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples.
This document is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products.
Annex A provides international tables of common attributes, including terms in the official ISO languages English and French as well as equivalent terms in German and Spanish.
Document History
22935-2
April 1, 2023
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the...
April 15, 2009
Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
This part of ISO 22935/IDF 99 specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the...