NF ISO 22935-2

July 2009

Standard Cancelled

Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation

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.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.

View the extract

Main informations

Collections

National standards and national normative documents

Publication date

July 2009

Number of pages

29 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 - 29/06/2009

International kinship

ISO 22395-2:2009

Sumary

Milk and milk products - Sensory analysis - Part 2 : recommended methods for sensory evaluation

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.

Standard replaced by (1)

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.

Table of contents

Avant-propos
iv
Avant-propos
v
Introduction
vi
1 Domaine d'application
1
2 Références normatives
1
3 Principe
1
4 Encadrement
2
5 Préparation d'un jury
2
6 Documents
3
7 Local d'essai
3
8 Méthode recommandée pour l'évaluation sensorielle du beurre
3
9 Méthode recommandée pour l'évaluation sensorielle du lait en poudre
5
10 Méthode recommandée pour l'évaluation sensorielle du fromage
6
11 Méthode recommandée pour l'évaluation sensorielle du lait à l'état liquide
8
12 Méthode recommandée pour l'évaluation sensorielle de la crème
9
13 Méthode recommandée pour l'évaluation sensorielle des produits laitiers fermentés
10
14 Méthode recommandée pour l'évaluation sensorielle de la crème glacée
12
Annexe A (normative) Tableaux internationaux des attributs communs
14
Bibliographie
23

ZOOM ON ... the Requirements department

To comply with a standard, you need to quickly understand its issues in order to determine its impact on your activity.

The Requirements department helps you quickly locate within the normative text:
- mandatory clauses to satisfy,
- non-essential but useful clauses to know, such as permissions and recommendations.

The identification of these types of clauses is based on the document “ISO / IEC Directives, Part 2 - Principles and rules of structure and drafting of ISO documents ”as well as on a constantly enriched list of verbal forms.

With Requirements, quickly access the main part of the normative text!

With Requirements, quickly access the main part of the normative text!

Need to identify, monitor and decipher standards?

COBAZ is the simple and effective solution to meet the normative needs related to your activity, in France and abroad.

Available by subscription, CObaz is THE modular solution to compose according to your needs today and tomorrow. Quickly discover CObaz!

Request your free, no-obligation live demo

I discover COBAZ