ISO 22935-3:2023

Milk and milk products - Sensory analysis - Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring

This document specifies a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms. The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited number of expert assessors available. The results from the method can be part of product classification systems for domestic and international trade. This document does not apply to classification systems.

Lait et produits laitiers — Analyse sensorielle — Partie 3: Méthode d’évaluation de la conformité aux spécifications de produit pour les propriétés sensorielles par notation

Le présent document spécifie une méthode générale d’évaluation de la conformité des propriétés sensorielles aux spécifications de produit fondée sur la notation et l’utilisation d’une nomenclature commune de termes. La méthode s’applique surtout lors du contrôle des procédés et de la qualité effectué régulièrement sur un nombre relativement important d’échantillons et/ou avec des contraintes de temps et/ou en présence d’un nombre limité de sujets experts. Les résultats obtenus par la méthode peuvent faire partie de systèmes de classification des produits pour le commerce intérieur et international. Le présent document ne s’applique pas aux systèmes de classification.

Mleko in mlečni izdelki - Senzorična analiza - 3. del: Metoda ocenjevanja skladnosti proizvoda s specifikacijami za senzorične lastnosti s točkovanjem (ISO 22935-3:2023)

Standard ISO 22935-3 | IDF 99-3 podaja smernice v zvezi s splošno metodo ocenjevanja skladnosti proizvoda s specifikacijami za senzorične lastnosti na podlagi senzoričnega točkovanja in določa enotno poimenovanje izrazov.
Metoda se zlasti uporablja pri nadzorovanju procesov in kakovosti, ki se redno izvaja za večje število vzorcev in/ali z določenim časovnim pritiskom in/ali z omejenim številom razpoložljivih strokovnih ocenjevalcev.
Rezultati metode so lahko del sistemov za klasifikacijo proizvodov v okviru notranje in mednarodne trgovine. Sistemi za klasifikacijo niso zajeti v standardu ISO 22935-3 | IDF 99-3.

General Information

• Status: Published
• Publication Date: 11-Apr-2023
• ICS: 67.100.01 - Milk and milk products in general
• Technical Committee: ISO/TC 34/SC 5 - Milk and milk products
• Drafting Committee: ISO/TC 34/SC 5 - Milk and milk products
• Current Stage: 6060 - International Standard published
• Start Date: 12-Apr-2023
• Due Date: 21-Oct-2022
• Completion Date: 12-Apr-2023
• Ref Project: SIST ISO 22935-3:2024 - Milk and milk products - Sensory analysis - Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring (ISO 22935-3:2023)

Relations

• Revises: ISO 22935-3:2009 - Milk and milk products - Sensory analysis - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring
• Effective Date: 06-Jun-2022

Overview

ISO 22935-3:2023 - "Milk and milk products - Sensory analysis - Part 3" specifies a general, standardized method for evaluating compliance with sensory product specifications by scoring. The method is designed for routine process and quality control where multiple samples, time constraints, or a limited number of expert assessors apply. Scores from assessors are combined with a common nomenclature of terms to characterise sensory deviations (appearance, consistency, odour/flavour). While results can feed into product classification or trade systems, this document does not define classification rules.

Key topics and requirements

• Sensory scoring method: Assessors use a defined scale to estimate deviations from a pre-established sensory product specification; mean panel scores plus descriptive terms form the result.
• Nomenclature of terms: A standardized vocabulary is required to objectively describe the character of deviations; terms can be qualified (e.g., “low intensity of sweetness”).
• Panel composition: Minimum panel size is three trained expert milk and milk product assessors. Assessors must be recruited, selected, trained and monitored according to ISO guidance.
• Panel leader: A knowledgeable panel leader oversees the procedure and normally does not participate; exceptions exist for limited-site panels if the leader meets assessor criteria.
• Test environment and apparatus: Testing must occur in a standardized test room and use apparatus appropriate for the product, avoiding any influence on samples or assessors.
• Documentation and sample preparation: Standardized documents (product specifications, nomenclature, procedures) are required. Specific methods for particular milk products should supplement this general method.
• Sampling: Sampling itself is not specified in this part; recommended sampling methods are referenced elsewhere (e.g., ISO 707).
• Conformance and reporting: Procedures include provisions for recording precision, preparing test reports and ensuring repeatable, auditable sensory results.

Practical applications

• Routine sensory quality control in dairy processing plants
• Rapid process monitoring for large sample volumes or time-constrained operations
• Sensory acceptance checks for incoming raw milk or finished dairy products
• Supporting product development and maintaining product consistency across production batches
• Providing standardized sensory evidence for commercial specifications and trade documentation (note: does not define classification systems)

Who should use this standard

• Quality assurance and sensory lab managers in the dairy industry
• Sensory panel leaders and trained assessors for milk and milk products
• Regulatory bodies and testing laboratories applying sensory checks for product conformity
• R&D teams developing sensory specifications and control plans

Related standards

• ISO 22935-1 | IDF 99-1 - Recruitment, selection, training and monitoring of assessors
• ISO 22935-2 | IDF 99-2 - Methods for sensory evaluation (product-specific guidance)
• ISO 4121, ISO 5492, ISO 6658, ISO 8586, ISO 8589 - General sensory methodology and terminology
• ISO/IEC 17025 - Competence of testing and calibration laboratories

Keywords: ISO 22935-3:2023, sensory analysis, milk and milk products, sensory scoring, product specifications, quality control, sensory panel, nomenclature of terms.

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-2024
Mleko in mlečni izdelki - Senzorična analiza - 3. del: Metoda ocenjevanja
skladnosti proizvoda s specifikacijami za senzorične lastnosti s točkovanjem (ISO
22935-3:2023)
Milk and milk products — Sensory analysis — Part 3: Method for evaluation of
compliance with product specifications for sensory properties by scoring (ISO 22935-
3:2023)
Lait et produits laitiers — Analyse sensorielle — Partie 3: Méthode d’évaluation de la
conformité aux spécifications de produit pour les propriétés sensorielles par notation
(ISO 22935-3:2023)
Ta slovenski standard je istoveten z: ISO 22935-3:2023
ICS:
67.100.01 Mleko in mlečni proizvodi na Milk and milk products in
splošno general
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 22935-3
IDF 99-3
Second edition
2023-04
Milk and milk products — Sensory
analysis —
Part 3:
Method for evaluation of compliance
with product specifications for
sensory properties by scoring
Lait et produits laitiers — Analyse sensorielle —
Partie 3: Méthode d’évaluation de la conformité aux spécifications de
produit pour les propriétés sensorielles par notation
Reference numbers
IDF 99-3:2023(E)
IDF 99-3:2023(E)
© ISO and IDF 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: [phone] Phone: [phone]
Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
IDF 99-3:2023(E)
Contents Page
Forewords .iv
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 General test requirements . 2
5.1 General . 2
5.2 Test room . 2
5.3 Assessors . 2
5.4 Panel . 2
5.5 Panel leader . 2
5.6 Documents. 3
5.6.1 General . 3
5.6.2 Specific methods for specific milk and milk products. 3
5.6.3 Product specifications . 3
5.6.4 Nomenclature of terms . 3
6 Apparatus . 3
7 Sampling . 3
8 Preparation of test samples .4
9 Procedures . 4
10 Precision . 5
11 Test report . 6
Bibliography . 7
iii
IDF 99-3:2023(E)
Forewords
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part
in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO
and IDF.
This second edition cancels and replaces the first edition (ISO 22935-3 | IDF 99-3:2009), which has
been technically revised.
The main changes are as follows:
— the Normative references have been updated;
— procedures have been adjusted to align with ISO 20613:2019 in that there is now an opening for
using variation in scale definitions, and not only using the 1 to 5 point scale.
A list of all parts in the ISO 22935 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html
iv
IDF 99-3:2023(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
This document was prepared by the IDF Standing Committee on Statistics and Automation and ISO
Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being
published jointly by ISO and IDF.
The work was carried out by the IDF/ISO Action Team S17 of the Standing Committee on Statistics and
Automation under the aegis of its project leader Dr H. Kraggerud (NO).
v
IDF 99-3:2023(E)
Introduction
The purpose of the ISO 22935 | IDF 99 series is to give guidance on methodology for sensory analysis
and the use of a common nomenclature of terms for milk and milk products.
To achieve that, the ISO 22935 | IDF 99 series is divided into three parts.
ISO 6658 should be consulted for an overview of sensory methods other than the one provided in this
document.
The principles described are largely derived from various International Standards on the topic.
vi
INTERNATIONAL STANDARD
IDF 99-3:2023(E)
Milk and milk products — Sensory analysis —
Part 3:
Method for evaluation of compliance with product
specifications for sensory properties by scoring
1 Scope
This document specifies a general method for evaluation of compliance with product specifications for
sensory properties based on sensory scoring and the use of a common nomenclature of terms.
The method is especially applicable in process and quality control performed regularly on a larger
number of samples and/or with some time pressure and/or with a limited number of expert assessors
available.
The results from the method can be part of product classification systems for domestic and international
trade. This document does not apply to classification systems.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 4121, Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492, Sensory analysis — Vocabulary
ISO 5496, Sensory analysis — Methodology — Initiation and training of assessors in the detection and
recognition of odours
ISO 6658, Sensory analysis — Methodology — General guidance
ISO 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected
assessors and expert sensory assessors
ISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 22935-1 | IDF 99-1, Milk and milk products — Sensory analysis — Recruitment, selection, training and
monitoring of assessors
ISO 22935-2 | IDF 99-2, Milk and milk products — Sensory analysis — Methods for sensory evaluation
ISO/IEC 17025, General requirements for the competence of testing and calibration laboratories
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 4121, ISO 5492, ISO 5496,
ISO 6658, ISO 8586, ISO 8589, ISO 22935-1 | IDF 99-1 and the following apply.
ISO and IEC maintain te
...

SLOVENSKI STANDARD
01-junij-2024
Mleko in mlečni proizvodi - Senzorična analiza - 3. del: Metoda ocenjevanja
skladnosti proizvoda s specifikacijami za senzorične lastnosti s točkovanjem (ISO
22935-3:2023)
Milk and milk products — Sensory analysis — Part 3: Method for evaluation of
compliance with product specifications for sensory properties by scoring (ISO 22935-
3:2023)
Lait et produits laitiers — Analyse sensorielle — Partie 3: Méthode d’évaluation de la
conformité aux spécifications de produit pour les propriétés sensorielles par notation
(ISO 22935-3:2023)
Ta slovenski standard je istoveten z: ISO 22935-3:2023
ICS:
67.100.01 Mleko in mlečni proizvodi na Milk and milk products in
splošno general
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.

INTERNATIONAL ISO
STANDARD 22935-3
IDF 99-3
Second edition
2023-04
Milk and milk products — Sensory
analysis —
Part 3:
Method for evaluation of compliance
with product specifications for
sensory properties by scoring
Lait et produits laitiers — Analyse sensorielle —
Partie 3: Méthode d’évaluation de la conformité aux spécifications de
produit pour les propriétés sensorielles par notation
Reference numbers
IDF 99-3:2023(E)
IDF 99-3:2023(E)
© ISO and IDF 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: [phone] Phone: [phone]
Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
IDF 99-3:2023(E)
Contents Page
Forewords .iv
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 General test requirements . 2
5.1 General . 2
5.2 Test room . 2
5.3 Assessors . 2
5.4 Panel . 2
5.5 Panel leader . 2
5.6 Documents. 3
5.6.1 General . 3
5.6.2 Specific methods for specific milk and milk products. 3
5.6.3 Product specifications . 3
5.6.4 Nomenclature of terms . 3
6 Apparatus . 3
7 Sampling . 3
8 Preparation of test samples .4
9 Procedures . 4
10 Precision . 5
11 Test report . 6
Bibliography . 7
iii
IDF 99-3:2023(E)
Forewords
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part
in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO
and IDF.
This second edition cancels and replaces the first edition (ISO 22935-3 | IDF 99-3:2009), which has
been technically revised.
The main changes are as follows:
— the Normative references have been updated;
— procedures have been adjusted to align with ISO 20613:2019 in that there is now an opening for
using variation in scale definitions, and not only using the 1 to 5 point scale.
A list of all parts in the ISO 22935 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html
iv
IDF 99-3:2023(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
This document was prepared by the IDF Standing Committee on Statistics and Automation and ISO
Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being
published jointly by ISO and IDF.
The work was carried out by the IDF/ISO Action Team S17 of the Standing Committee on Statistics and
Automation under the aegis of its project leader Dr H. Kraggerud (NO).
v
IDF 99-3:2023(E)
Introduction
The purpose of the ISO 22935 | IDF 99 series is to give guidance on methodology for sensory analysis
and the use of a common nomenclature of terms for milk and milk products.
To achieve that, the ISO 22935 | IDF 99 series is divided into three parts.
ISO 6658 should be consulted for an overview of sensory methods other than the one provided in this
document.
The principles described are largely derived from various International Standards on the topic.
vi
INTERNATIONAL STANDARD
IDF 99-3:2023(E)
Milk and milk products — Sensory analysis —
Part 3:
Method for evaluation of compliance with product
specifications for sensory properties by scoring
1 Scope
This document specifies a general method for evaluation of compliance with product specifications for
sensory properties based on sensory scoring and the use of a common nomenclature of terms.
The method is especially applicable in process and quality control performed regularly on a larger
number of samples and/or with some time pressure and/or with a limited number of expert assessors
available.
The results from the method can be part of product classification systems for domestic and international
trade. This document does not apply to classification systems.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 4121, Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492, Sensory analysis — Vocabulary
ISO 5496, Sensory analysis — Methodology — Initiation and training of assessors in the detection and
recognition of odours
ISO 6658, Sensory analysis — Methodology — General guidance
ISO 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected
assessors and expert sensory assessors
ISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 22935-1 | IDF 99-1, Milk and milk products — Sensory analysis — Recruitment, selection, training and
monitoring of assessors
ISO 22935-2 | IDF 99-2, Milk and milk products — Sensory analysis — Methods for sensory evaluation
ISO/IEC 17025, General requirements for the competence of testing and calibration laboratories
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 4121, ISO 5492, ISO 5496,
ISO 6658, ISO 8586, ISO 8589, ISO 22935-1 | IDF 99-1 and the following apply.
ISO and IEC maintain t
...

INTERNATIONAL ISO
STANDARD 22935-3
IDF 99-3
Second edition
2023-04
Milk and milk products — Sensory
analysis —
Part 3:
Method for evaluation of compliance
with product specifications for
sensory properties by scoring
Lait et produits laitiers — Analyse sensorielle —
Partie 3: Méthode d’évaluation de la conformité aux spécifications de
produit pour les propriétés sensorielles par notation
Reference numbers
IDF 99-3:2023(E)
IDF 99-3:2023(E)
© ISO and IDF 2023
All rights reserved. Unless otherwise specified, or required in the context of its implementation, no part of this publication may
be reproduced or utilized otherwise in any form or by any means, electronic or mechanical, including photocopying, or posting on
the internet or an intranet, without prior written permission. Permission can be requested from either ISO at the address below
or ISO’s member body in the country of the requester.
ISO copyright office International Dairy Federation
CP 401 • Ch. de Blandonnet 8 Silver Building • Bd Auguste Reyers 70/B
CH-1214 Vernier, Geneva B-1030 Brussels
Phone: [phone] Phone: [phone]
Fax: [phone]
Email: [e-mail] Email: [e-mail]
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
ii
IDF 99-3:2023(E)
Contents Page
Forewords .iv
Introduction . vi
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 2
5 General test requirements . 2
5.1 General . 2
5.2 Test room . 2
5.3 Assessors . 2
5.4 Panel . 2
5.5 Panel leader . 2
5.6 Documents. 3
5.6.1 General . 3
5.6.2 Specific methods for specific milk and milk products. 3
5.6.3 Product specifications . 3
5.6.4 Nomenclature of terms . 3
6 Apparatus . 3
7 Sampling . 3
8 Preparation of test samples .4
9 Procedures . 4
10 Precision . 5
11 Test report . 6
Bibliography . 7
iii
IDF 99-3:2023(E)
Forewords
ISO (the International Organization for Standardization) is a worldwide federation of national
standards bodies (ISO member bodies). The work of preparing International Standards is normally
carried out through ISO technical committees. Each member body interested in a subject for which
a technical committee has been established has the right to be represented on that committee.
International organizations, governmental and non-governmental, in liaison with ISO, also take part
in the work. ISO collaborates closely with the International Electrotechnical Commission (IEC) on all
matters of electrotechnical standardization.
The procedures used to develop this document and those intended for its further maintenance are
described in the ISO/IEC Directives, Part 1. In particular, the different approval criteria needed for the
different types of ISO documents should be noted. This document was drafted in accordance with the
editorial rules of the ISO/IEC Directives, Part 2 (see www.iso.org/directives).
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. ISO shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
For an explanation of the voluntary nature of standards, the meaning of ISO specific terms and
expressions related to conformity assessment, as well as information about ISO's adherence to
the World Trade Organization (WTO) principles in the Technical Barriers to Trade (TBT) see
www.iso.org/iso/foreword.html.
This document was prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5,
Milk and milk products, and the International Dairy Federation (IDF). It is being published jointly by ISO
and IDF.
This second edition cancels and replaces the first edition (ISO 22935-3 | IDF 99-3:2009), which has
been technically revised.
The main changes are as follows:
— the Normative references have been updated;
— procedures have been adjusted to align with ISO 20613:2019 in that there is now an opening for
using variation in scale definitions, and not only using the 1 to 5 point scale.
A list of all parts in the ISO 22935 series can be found on the ISO website.
Any feedback or questions on this document should be directed to the user’s national standards body. A
complete listing of these bodies can be found at www.iso.org/members.html
iv
IDF 99-3:2023(E)
IDF (the International Dairy Federation) is a non-profit private sector organization representing the
interests of various stakeholders in dairying at the global level. IDF members are organized in National
Committees, which are national associations composed of representatives of dairy-related national
interest groups including dairy farmers, dairy processing industry, dairy suppliers, academics and
governments/food control authorities.
ISO and IDF collaborate closely on all matters of standardization relating to methods of analysis
and sampling for milk and milk products. Since 2001, ISO and IDF jointly publish their International
Standards using the logos and reference numbers of both organizations.
Attention is drawn to the possibility that some of the elements of this document may be the subject of
patent rights. IDF shall not be held responsible for identifying any or all such patent rights. Details of
any patent rights identified during the development of the document will be in the Introduction and/or
on the ISO list of patent declarations received (see www.iso.org/patents).
Any trade name used in this document is information given for the convenience of users and does not
constitute an endorsement.
This document was prepared by the IDF Standing Committee on Statistics and Automation and ISO
Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products. It is being
published jointly by ISO and IDF.
The work was carried out by the IDF/ISO Action Team S17 of the Standing Committee on Statistics and
Automation under the aegis of its project leader Dr H. Kraggerud (NO).
v
IDF 99-3:2023(E)
Introduction
The purpose of the ISO 22935 | IDF 99 series is to give guidance on methodology for sensory analysis
and the use of a common nomenclature of terms for milk and milk products.
To achieve that, the ISO 22935 | IDF 99 series is divided into three parts.
ISO 6658 should be consulted for an overview of sensory methods other than the one provided in this
document.
The principles described are largely derived from various International Standards on the topic.
vi
INTERNATIONAL STANDARD
IDF 99-3:2023(E)
Milk and milk products — Sensory analysis —
Part 3:
Method for evaluation of compliance with product
specifications for sensory properties by scoring
1 Scope
This document specifies a general method for evaluation of compliance with product specifications for
sensory properties based on sensory scoring and the use of a common nomenclature of terms.
The method is especially applicable in process and quality control performed regularly on a larger
number of samples and/or with some time pressure and/or with a limited number of expert assessors
available.
The results from the method can be part of product classification systems for domestic and international
trade. This document does not apply to classification systems.
2 Normative references
The following documents are referred to in the text in such a way that some or all of their content
constitutes requirements of this document. For dated references, only the edition cited applies. For
undated references, the latest edition of the referenced document (including any amendments) applies.
ISO 4121, Sensory analysis — Guidelines for the use of quantitative response scales
ISO 5492, Sensory analysis — Vocabulary
ISO 5496, Sensory analysis — Methodology — Initiation and training of assessors in the detection and
recognition of odours
ISO 6658, Sensory analysis — Methodology — General guidance
ISO 8586, Sensory analysis — General guidelines for the selection, training and monitoring of selected
assessors and expert sensory assessors
ISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 22935-1 | IDF 99-1, Milk and milk products — Sensory analysis — Recruitment, selection, training and
monitoring of assessors
ISO 22935-2 | IDF 99-2, Milk and milk products — Sensory analysis — Methods for sensory evaluation
ISO/IEC 17025, General requirements for the competence of testing and calibration laboratories
3 Terms and definitions
For the purposes of this document, the terms and definitions given in ISO 4121, ISO 5492, ISO 5496,
ISO 6658, ISO 8586, ISO 8589, ISO 22935-1 | IDF 99-1 and the following apply.
ISO and IEC maintain terminology databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp
IDF 99-3:2023(E)
— IEC Electropedia: available at https:// www .electropedia .org/
3.1
property
overall appearance, consistency or odour/flavour of a sample
4 Principle
Sensory properties of individual samples of milk and milk products are analysed under standardized
conditions by a panel of exp
...