ISO 22935-1:2009
Milk and milk products — Sensory analysis — Part 1: General guidance for the recruitment, selection, training and monitoring of assessors
ISO 22935-1¦IDF 99-1:2009 gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products.
It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586-1 and parts of ISO 8586-2 that deal with expert sensory assessors.
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Scope
Normative references
Terms and definitions
Recruitment
Screening
Screening form and requirements
General
Session 1 — Basic odour and taste recognition
Session 2 — Milk powder and cream products
Session 3 — Cheese
Preparation of test samples for screening
Screening tests, materials and methods
Odour recognition
Basic taste recognition
Ranking tests
Difference testing
Descriptive ability and group discussion
Cheese
Cream
Marking schedule summary
Selection
Requirements for assessors in the panel
Training and monitoring of assessors for dairy products
General
References
Performance
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Scope
Normative references
Terms and definitions
Recruitment
Screening
Screening form and requirements
General
Session 1 — Basic odour and taste recognition
Session 2 — Milk powder and cream products
Session 3 — Cheese
Preparation of test samples for screening
Screening tests, materials and methods
Odour recognition
Basic taste recognition
Ranking tests
Difference testing
Descriptive ability and group discussion
Cheese
Cream
Marking schedule summary
Selection
Requirements for assessors in the panel
Training and monitoring of assessors for dairy products
General
References
Performance