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ISO 22935-2:2023

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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.


SDO ISO: International Organization for Standardization
Document Number ISO 22935
Publication Date Not Available
Language en - English
Page Count
Revision Level
Supercedes
Committee ISO/TC 34/SC 5
Publish Date Document Id Type View
Not Available ISO 22935-2:2023 Revision