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  • Abstract:
    This part of ISO 22935 IDF 99 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 part of ISO 22935 IDF 99 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.
  • Document number:
    DIN ISO 22935-2
  • Issuing date:
    2012-12-01
  • Document type:
    Norm
  • Title:
    Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
  • Replaces:
    DIN ISO 22935-2(2011-06)
  • Author:
    Food and Agricultural Products Standards Committee
  • Search term:
    Agricultural products; Butter; Characteristics; Cheese; Cream; Creams; Dairy products; Dried milk; Evaluations; Food inspection; Food products; Food testing; Guide books; Ice cream; Milk; Milk products; Olfactory analysis; Sample preparation; Samples; Sampling; Sampling equipment; Sampling methods; Sensory analysis; Sensory analysis (food); Specification (approval); Specimen preparation; Taste tests; Testing conditions
  • Application areas:
    03.84 Nahrungsmittelmaschinen
  • Hazards:
    ID Arbeitsinhalt und Qualifikation (mentale Beanspruchung, Dispositionsspielraum, Taktbindung, Über- und Unterforderung, Selbstverwirklichung, Weiterbildung)
  • ICS:
    67.100.01 Milk and milk products in general; 67.240 Sensory analysis
  • Price:
    106,90 EUR
  • Cross references:
    ISO 707 (2008-08)<G>; ISO 8589 (2007-12)<G>; ISO 22935-3 (2023-04)<G>; DIN EN ISO 707 (2009-01); DIN EN ISO 8589 (2014-10); ISO 6658 (2017-07)
  • Identical with:
    BVL L 01.00-94/2(2019-03)<IDT>; ISO 22935-2(2009-04)<IDT>
  • Update flag:
    Unchanged

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