NF ISO 22935-2

NF ISO 22935-2

June 2023
Standard Current

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 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.

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Main informations

Collections

National standards and national normative documents

Publication date

June 2023

Number of pages

34 p.

Reference

NF ISO 22935-2

ICS Codes

67.100.01   Milk and milk products in general
67.240   Sensory analysis

Classification index

V04-029-2

Print number

1

International kinship

ISO 2935-2:2023
Sumary
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 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.

Replaced standards (1)
NF ISO 22935-2
July 2009
Standard Cancelled
Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation

<p>ISO 22935-2|IDF 99-2:2009 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.</p> <p>ISO 22935-2|IDF 99-2:2009 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.</p>

Table of contents
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  • Avant-propos
  • 1 Domaine d'application
  • 2 Références normatives
  • 3 Termes et définitions
  • 4 Principe
  • 5 Supervision
  • 6 Préparation d'un jury
  • 7 Documents
  • 8 Local d'essai
  • 9 Méthode recommandée pour l'évaluation sensorielle du beurre
  • 10 Méthode recommandée pour l'évaluation sensorielle des produits laitiers en poudre
  • 11 Méthode recommandée pour l'évaluation sensorielle du fromage
  • 12 Méthode recommandée pour l'évaluation sensorielle des produits laitiers liquides
  • 13 Méthode recommandée pour l'évaluation sensorielle de la crème
  • 14 Méthode recommandée pour l'évaluation sensorielle des produits laitiers fermentés
  • 15 Méthode recommandée pour l'évaluation sensorielle de la crème glacée
  • Annexe A (informative) Tableaux internationaux des attributs communs
  • Bibliographie
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