prBAS ISO 22935-2:2025
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
Opće informacije
Status:Projekt
Broj stranica:27
Metoda usvajanja:Korice
Jezik:engleski
Izdanje:2.
Nadnevak realizacije:21.11.2024
Predviđeni nadnevak naredne faze:20.03.2025
Tehnički komitet:BAS/TC 43, Hrana
ICS:
67.100.01, Mlijeko i mliječni proizvodi općenito
Apstrakt
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.
Životni ciklus
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ISO 22935-2:2023, identičan
Veza sa BAS standardima
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