ISO 22935-2:2023
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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Forewords
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Supervision
5.1 Panel leader responsibilities
5.2 Panel leader requirements
6 Preparing for a panel
7 Documents
8 Test room
9 Recommended method for sensory evaluation of butter
9.1 Applicability
9.2 Sampling and preparation of the sample
9.3 Apparatus and materials
9.4 Assessment
9.4.1 Appearance
9.4.2 Odour and flavour
9.4.3 Consistency
9.5 Attributes
10 Recommended method for sensory evaluation of milk-based powder
10.1 Applicability
10.2 Sampling and preparation of the test sample
10.3 Apparatus and materials
10.4 Assessment
10.4.1 Appearance
10.4.2 Odour and flavour
10.4.3 Consistency
10.5 Attributes
11 Recommended method for sensory evaluation of cheese
11.1 Applicability
11.2 Sampling and preparation of the sample
11.3 Apparatus
11.4 Assessment
11.4.1 Appearance
11.4.2 Consistency
11.4.3 Odour and flavour
11.5 Attributes
12 Recommended method for sensory evaluation of milk based liquids
12.1 Applicability
12.2 Sampling and preparation of the sample
12.3 Apparatus and materials
12.4 Assessment
12.4.1 Appearance
12.4.2 Odour and flavour
12.4.3 Consistency
12.5 Attributes
13 Recommended method for sensory evaluation of cream
13.1 Applicability
13.2 Sampling and preparation of the sample
13.3 Apparatus and materials
13.4 Assessment
13.4.1 Appearance
13.4.2 Odour and flavour
13.4.3 Consistency
13.5 Attributes
14 Recommended method for sensory evaluation of fermented milk products
14.1 Applicability
14.2 Sampling and preparation of the sample
14.3 Apparatus
14.4 Assessment
14.4.1 Appearance
14.4.2 Odour and flavour
14.4.3 Consistency
14.5 Attributes
15 Recommended method for sensory evaluation of ice cream
15.1 Applicability
15.2 Sampling and preparation of the sample
15.3 Apparatus
15.4 Assessment
15.4.1 Appearance
15.4.2 Odour and flavour
15.4.3 Consistency
15.4.4 Melting properties
15.5 Attributes
Annex A (informative) International tables of common attributes
Bibliography
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Forewords
Introduction
1 Scope
2 Normative references
3 Terms and definitions
4 Principle
5 Supervision
5.1 Panel leader responsibilities
5.2 Panel leader requirements
6 Preparing for a panel
7 Documents
8 Test room
9 Recommended method for sensory evaluation of butter
9.1 Applicability
9.2 Sampling and preparation of the sample
9.3 Apparatus and materials
9.4 Assessment
9.4.1 Appearance
9.4.2 Odour and flavour
9.4.3 Consistency
9.5 Attributes
10 Recommended method for sensory evaluation of milk-based powder
10.1 Applicability
10.2 Sampling and preparation of the test sample
10.3 Apparatus and materials
10.4 Assessment
10.4.1 Appearance
10.4.2 Odour and flavour
10.4.3 Consistency
10.5 Attributes
11 Recommended method for sensory evaluation of cheese
11.1 Applicability
11.2 Sampling and preparation of the sample
11.3 Apparatus
11.4 Assessment
11.4.1 Appearance
11.4.2 Consistency
11.4.3 Odour and flavour
11.5 Attributes
12 Recommended method for sensory evaluation of milk based liquids
12.1 Applicability
12.2 Sampling and preparation of the sample
12.3 Apparatus and materials
12.4 Assessment
12.4.1 Appearance
12.4.2 Odour and flavour
12.4.3 Consistency
12.5 Attributes
13 Recommended method for sensory evaluation of cream
13.1 Applicability
13.2 Sampling and preparation of the sample
13.3 Apparatus and materials
13.4 Assessment
13.4.1 Appearance
13.4.2 Odour and flavour
13.4.3 Consistency
13.5 Attributes
14 Recommended method for sensory evaluation of fermented milk products
14.1 Applicability
14.2 Sampling and preparation of the sample
14.3 Apparatus
14.4 Assessment
14.4.1 Appearance
14.4.2 Odour and flavour
14.4.3 Consistency
14.5 Attributes
15 Recommended method for sensory evaluation of ice cream
15.1 Applicability
15.2 Sampling and preparation of the sample
15.3 Apparatus
15.4 Assessment
15.4.1 Appearance
15.4.2 Odour and flavour
15.4.3 Consistency
15.4.4 Melting properties
15.5 Attributes
Annex A (informative) International tables of common attributes
Bibliography