prBAS ISO 22935-2:2025
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
General information
Status:Project
Number of pages:27
Adoption method:Korice
Language:engleski
Edition:2.
Realization date:21.11.2024
Forseen date for next stage code:20.03.2025
Technical committee:BAS/TC 43, Food
ICS:
67.100.01, Milk and milk products in general
Abstract
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.
Lifecycle
...
Original document and degree of correspondence
ISO 22935-2:2023, identical
Relation to BAS standards
Work material
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