International Organization for Standardization

Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation - First Edition
 N 22935-2

Annotation

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.

NOTE In addition to terms used in English and French, two of the three official ISO languages, Annex A gives equivalent terms in German and Spanish; these are published under the responsibility of the member bodies for Germany (DIN) and Spain (AENOR), respectively, and are given for information only. Only the terms given in the official languages can be considered as ISO terms.

Автоматический перевод:

Молоко и молочные продукты — Сенсорный анализ — Часть 2: Рекомендуемые методы для сенсорной оценки - Первый Выпуск

Эта часть ISO 22935/IDF 99 определяет рекомендуемые методы для сенсорной оценки определенного молока и молочных продуктов. Это определяет критерии выборки и приготовления образцов и оценки образцов.