ISO-22935-2 › Milk and milk products - Sensory analysis - Part 2: Methods for sensory evaluation
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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.
To find similar documents by classification:
67.100.01 (Milk and milk products in general)
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Document Number
ISO 22935-2:2023
Revision Level
2ND EDITION
Status
Current
Publication Date
April 1, 2023
Committee Number
ISO/TC 34/SC 5