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.

Lait et produits laitiers — Analyse sensorielle — Partie 2: Méthodes pour l’évaluation sensorielle

Le présent document spécifie des méthodes recommandées pour l’évaluation sensorielle spécifique du lait et de produits laitiers. Il spécifie les critères pour l’échantillonnage, la préparation et l’évaluation des échantillons. Le présent document est applicable conjointement aux méthodologies d’évaluation sensorielle exposées dans l’ISO 22935‑1|FIL 99‑1 ainsi qu’aux méthodologies d’évaluation sensorielle décrites dans d’autres documents ISO ou FIL relatives à des produits et des situations spécifiques. L’Annexe A fournit des tableaux internationaux des attributs communs, incluant les termes dans les langues officielles de l’ISO, l’anglais et le français, ainsi que les termes équivalents en allemand et en espagnol.

Mleko in mlečni izdelki - Senzorična analiza - 2. del: Metode za senzorično vrednotenje (ISO IS 22935-2:2023)

Standard ISO 22935-2 | IDF 99-2 določa priporočene metode za senzorično vrednotenje določenih vrst mleka in mlečnih proizvodov. Določa tudi merila za vzorčenje in pripravo vzorcev ter njihovo ocenjevanje.
Standard ISO 22935-2 | IDF 99-2 je primeren za uporabo v povezavi s senzorično metodologijo iz standarda ISO 22935-1 | IDF 99-1 ter z drugo senzorično metodologijo ISO/IDF za posebne primere in proizvode.

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 22935-2:2024 - Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation (ISO IS 22935-2:2023)

Relations

• Revises: ISO 22935-2:2009 - Milk and milk products — Sensory analysis — Part 2: Recommended methods for sensory evaluation
• Effective Date: 06-Jun-2022

Standards Content (Sample)

SLOVENSKI STANDARD
01-junij-2024
Mleko in mlečni proizvodi - Senzorična analiza - 2. del: Metode za senzorično
vrednotenje (ISO IS 22935-2:2023)
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
(ISO IS 22935-2:2023)
Lait et produits laitiers — Analyse sensorielle — Partie 2: Méthodes pour l’évaluation
sensorielle (ISO IS 22935-2:2023)
Ta slovenski standard je istoveten z: ISO 22935-2:2023
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 22935-2
IDF 99-2
Second edition
2023-04
Milk and milk products — Sensory
analysis —
Part 2:
Methods for sensory evaluation
Lait et produits laitiers — Analyse sensorielle —
Partie 2: Méthodes pour l’évaluation sensorielle
Reference numbers
IDF 99-2:2023(E)
IDF 99-2:2023(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 99-2:2023(E)
Contents Page
Forewords .v
Introduction .vii
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Supervision .1
5.1 Panel leader responsibilities . 1
5.2 Panel leader requirements . 2
6 Preparing for a panel .2
7 Documents . 2
8 Test room . 2
9 Recommended method for sensory evaluation of butter . 3
9.1 Applicability . 3
9.2 Sampling and preparation of the sample . 3
9.3 Apparatus and materials . 3
9.4 Assessment . 4
9.4.1 Appearance . 4
9.4.2 Odour and flavour . 4
9.4.3 Consistency . 4
9.5 Attributes . 4
10 Recommended method for sensory evaluation of milk-based powder .4
10.1 Applicability . 4
10.2 Sampling and preparation of the test sample . 4
10.3 Apparatus and materials . 5
10.4 Assessment . 6
10.4.1 Appearance . 6
10.4.2 Odour and flavour . 6
10.4.3 Consistency . 6
10.5 Attributes . 6
11 Recommended method for sensory evaluation of cheese . 6
11.1 Applicability . 6
11.2 Sampling and preparation of the sample . 6
11.3 Apparatus . 6
11.4 Assessment . 7
11.4.1 Appearance . 7
11.4.2 Consistency . 7
11.4.3 Odour and flavour . 7
11.5 Attributes . 7
12 Recommended method for sensory evaluation of milk based liquids .7
12.1 Applicability . 7
12.2 Sampling and preparation of the sample . 7
12.3 Apparatus and materials . 8
12.4 Assessment . 8
12.4.1 Appearance . 8
12.4.2 Odour and flavour . 8
12.4.3 Consistency . 8
12.5 Attributes . 9
13 Recommended method for sensory evaluation of cream . 9
iii
IDF 99-2:2023(E)
13.1 Applicability . 9
13.2 Sampling and preparation of the sample . 9
13.3 Apparatus and materials . 9
13.4 Assessment . 10
13.4.1 Appearance . 10
13.4.2 Odour and flavour . 10
13.4.3 Consistency . 10
13.5 Attributes . 10
14 Recommended method for sensory evaluation of fermented milk products .10
14.1 Applicability . 10
14.2 Sampling and preparation of the sample . 10
14.3 Apparatus . 10
14.4 Assessment . 11
14.4.1 Appearance . 11
14.4.2 Odour and flavour . 11
14.4.3 Consistency .
...

SLOVENSKI STANDARD
01-junij-2024
Mleko in mlečni izdelki - Senzorična analiza - 2. del: Metode za senzorično
vrednotenje (ISO IS 22935-2:2023)
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
(ISO IS 22935-2:2023)
Lait et produits laitiers — Analyse sensorielle — Partie 2: Méthodes pour l’évaluation
sensorielle (ISO IS 22935-2:2023)
Ta slovenski standard je istoveten z: ISO 22935-2:2023
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 22935-2
IDF 99-2
Second edition
2023-04
Milk and milk products — Sensory
analysis —
Part 2:
Methods for sensory evaluation
Lait et produits laitiers — Analyse sensorielle —
Partie 2: Méthodes pour l’évaluation sensorielle
Reference numbers
IDF 99-2:2023(E)
IDF 99-2:2023(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 99-2:2023(E)
Contents Page
Forewords .v
Introduction .vii
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Supervision .1
5.1 Panel leader responsibilities . 1
5.2 Panel leader requirements . 2
6 Preparing for a panel .2
7 Documents . 2
8 Test room . 2
9 Recommended method for sensory evaluation of butter . 3
9.1 Applicability . 3
9.2 Sampling and preparation of the sample . 3
9.3 Apparatus and materials . 3
9.4 Assessment . 4
9.4.1 Appearance . 4
9.4.2 Odour and flavour . 4
9.4.3 Consistency . 4
9.5 Attributes . 4
10 Recommended method for sensory evaluation of milk-based powder .4
10.1 Applicability . 4
10.2 Sampling and preparation of the test sample . 4
10.3 Apparatus and materials . 5
10.4 Assessment . 6
10.4.1 Appearance . 6
10.4.2 Odour and flavour . 6
10.4.3 Consistency . 6
10.5 Attributes . 6
11 Recommended method for sensory evaluation of cheese . 6
11.1 Applicability . 6
11.2 Sampling and preparation of the sample . 6
11.3 Apparatus . 6
11.4 Assessment . 7
11.4.1 Appearance . 7
11.4.2 Consistency . 7
11.4.3 Odour and flavour . 7
11.5 Attributes . 7
12 Recommended method for sensory evaluation of milk based liquids .7
12.1 Applicability . 7
12.2 Sampling and preparation of the sample . 7
12.3 Apparatus and materials . 8
12.4 Assessment . 8
12.4.1 Appearance . 8
12.4.2 Odour and flavour . 8
12.4.3 Consistency . 8
12.5 Attributes . 9
13 Recommended method for sensory evaluation of cream . 9
iii
IDF 99-2:2023(E)
13.1 Applicability . 9
13.2 Sampling and preparation of the sample . 9
13.3 Apparatus and materials . 9
13.4 Assessment . 10
13.4.1 Appearance . 10
13.4.2 Odour and flavour . 10
13.4.3 Consistency . 10
13.5 Attributes . 10
14 Recommended method for sensory evaluation of fermented milk products .10
14.1 Applicability . 10
14.2 Sampling and preparation of the sample . 10
14.3 Apparatus . 10
14.4 Assessment . 11
14.4.1 Appearance . 11
14.4.2 Odour and flavour . 11
14.4.3 Consistency .
...

INTERNATIONAL ISO
STANDARD 22935-2
IDF 99-2
Second edition
2023-04
Milk and milk products — Sensory
analysis —
Part 2:
Methods for sensory evaluation
Lait et produits laitiers — Analyse sensorielle —
Partie 2: Méthodes pour l’évaluation sensorielle
Reference numbers
IDF 99-2:2023(E)
IDF 99-2:2023(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 99-2:2023(E)
Contents Page
Forewords .v
Introduction .vii
1 Scope . 1
2 Normative references . 1
3 Terms and definitions . 1
4 Principle . 1
5 Supervision .1
5.1 Panel leader responsibilities . 1
5.2 Panel leader requirements . 2
6 Preparing for a panel .2
7 Documents . 2
8 Test room . 2
9 Recommended method for sensory evaluation of butter . 3
9.1 Applicability . 3
9.2 Sampling and preparation of the sample . 3
9.3 Apparatus and materials . 3
9.4 Assessment . 4
9.4.1 Appearance . 4
9.4.2 Odour and flavour . 4
9.4.3 Consistency . 4
9.5 Attributes . 4
10 Recommended method for sensory evaluation of milk-based powder .4
10.1 Applicability . 4
10.2 Sampling and preparation of the test sample . 4
10.3 Apparatus and materials . 5
10.4 Assessment . 6
10.4.1 Appearance . 6
10.4.2 Odour and flavour . 6
10.4.3 Consistency . 6
10.5 Attributes . 6
11 Recommended method for sensory evaluation of cheese . 6
11.1 Applicability . 6
11.2 Sampling and preparation of the sample . 6
11.3 Apparatus . 6
11.4 Assessment . 7
11.4.1 Appearance . 7
11.4.2 Consistency . 7
11.4.3 Odour and flavour . 7
11.5 Attributes . 7
12 Recommended method for sensory evaluation of milk based liquids .7
12.1 Applicability . 7
12.2 Sampling and preparation of the sample . 7
12.3 Apparatus and materials . 8
12.4 Assessment . 8
12.4.1 Appearance . 8
12.4.2 Odour and flavour . 8
12.4.3 Consistency . 8
12.5 Attributes . 9
13 Recommended method for sensory evaluation of cream . 9
iii
IDF 99-2:2023(E)
13.1 Applicability . 9
13.2 Sampling and preparation of the sample . 9
13.3 Apparatus and materials . 9
13.4 Assessment . 10
13.4.1 Appearance . 10
13.4.2 Odour and flavour . 10
13.4.3 Consistency . 10
13.5 Attributes . 10
14 Recommended method for sensory evaluation of fermented milk products .10
14.1 Applicability . 10
14.2 Sampling and preparation of the sample . 10
14.3 Apparatus . 10
14.4 Assessment . 11
14.4.1 Appearance . 11
14.4.2 Odour and flavour . 11
14.4.3 Consistency . 11
14.5 Attributes . 11
15 Recommended method for sensory evaluation of ice cream .11
15.1 Applicability . 11
15.2 Sampling and preparation of the sample .12
15.3 Apparatus .
...