ISO 22935-2:2023
Current
The latest, up-to-date edition.
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
Hardcopy , PDF , PDF 3 Users , PDF 5 Users , PDF 9 Users
English, French
12-04-2023
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 ISO22935-1|IDF99-1 and other ISO or IDF sensory methodologies for specific situations and products.
AnnexA 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.
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