ISO/PRF 22935-2
(Main)Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
ISO 22935-2|IDF 99-2 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. ISO 22935-2|IDF 99-2 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.
Titre manque — Partie 2: Titre manque
L'ISO 22935-2¦FIL 99-2 spécifie des méthodes recommandées pour l'évaluation sensorielle du lait et de produits laitiers spécifiques. Elle spécifie les critères pour l'échantillonnage, la préparation et l'évaluation des échantillons. L'ISO 22935-2¦FIL 99-2 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.
Mleko in mlečni proizvodi - Senzorična analiza - 2. del: Priporočene metode za senzorično vrednotenje
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© ISO and IDF 2023 – All rights reserved
revISO/DIS 22935-2 | IDF 99-2:20222023(E)
Date: 2023-01-1202-14
ISO TC 34/SC 5
Secretariat: NEN
Milk and milk products — Sensory analysis — Part 2: Methods for
sensory evaluation
Lait et produits laitiers — Analyse sensorielle — Partie 2: Méthodes recommandées pour
l'évaluation sensorielleDIS stage
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ISO 22935-2:2023(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 BrusselsPhone: +41 22 749 01 11 Phone: + 32 2 325 67 40
Fax: + 32 2 325 67 41
Email: copyright@iso.org Email: info@fil-idf.org
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland.ii © ISO and IDF 2023 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(E)
Contents
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 ........................................................................................................................................................... 3
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 .............................................................................................................................. 4
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 ....................................... 5
10.1 Applicability ...................................................................................................................................................... 5
10.2 Sampling and preparation of the test sample ....................................................................................... 5
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 ........................................................................................................................................................... 7
11.4 Assessment ........................................................................................................................................................ 7
11.4.1 Appearance ........................................................................................................................................................ 7
11.4.2 Consistency ........................................................................................................................................................ 7
11.4.3 Odour and flavour ........................................................................................................................................... 7
11.5 Attributes ........................................................................................................................................................... 8
12 Recommended method for sensory evaluation of milk based liquids ......................................... 8
12.1 Applicability ...................................................................................................................................................... 8
12.2 Sampling and preparation of the sample ................................................................................................ 8
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
12.3 Apparatus and materials .............................................................................................................................. 8
12.4 Assessment ........................................................................................................................................................ 9
12.4.1 Appearance ........................................................................................................................................................ 9
12.4.2 Odour and flavour ........................................................................................................................................... 9
12.4.3 Consistency ........................................................................................................................................................ 9
12.5 Attributes ........................................................................................................................................................... 9
13 Recommended method for sensory evaluation of cream ................................................................. 9
13.1 Applicability ...................................................................................................................................................... 9
13.2 Sampling and preparation of the sample ................................................................................................ 9
13.3 Apparatus and materials ........................................................................................................................... 10
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 ............................................................................................. 11
14.3 Apparatus ........................................................................................................................................................ 11
14.4 Assessment ..................................................................................................................................................... 11
14.4.1 Appearance ..................................................................................................................................................... 11
14.4.2 Odour and flavour ........................................................................................................................................ 11
14.4.3 Consistency ..................................................................................................................................................... 12
14.5 Attributes ........................................................................................................................................................ 12
15 Recommended method for sensory evaluation of ice cream ....................................................... 12
15.1 Applicability ................................................................................................................................................... 12
15.2 Sampling and preparation of the sample ............................................................................................. 12
15.3 Apparatus ........................................................................................................................................................ 12
15.4 Assessment ..................................................................................................................................................... 13
15.4.1 Appearance ..................................................................................................................................................... 13
15.4.2 Odour and flavour ........................................................................................................................................ 13
15.4.3 Consistency ..................................................................................................................................................... 13
15.4.4 Melting properties ....................................................................................................................................... 13
15.5 Attributes ........................................................................................................................................................ 13
Annex A (informative) International tables of common attributes ........................................................ 14
Bibliography ................................................................................................................................................................. 24
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ISO 22935-2:2023(E)
IDF 99-2:2023(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) seewww.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 22935-2 | IDF 99-2:2009), which has been
technically revised.The main changes are as follows:
— changes have been made in the “International tables of common attributes” (see Annex A);
— the scope has been widened from milk powder to milk-based powders, and from liquid milk to milk-
based liquids.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.© ISO and IDF 2023 – All rights reserved v
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ISO 22935-2:2023(E)
IDF 99-2:2023(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).vi © ISO and IDF 2023 – All rights reserved
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ISO 22935-2:2023(E)
IDF 99-2:2023(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
ISO 22935-3 | IDF 99-3.The principles described are largely derived from various International Standards on the topic.
© ISO and IDF 2023 – All rights reserved vii---------------------- Page: 7 ----------------------
INTERNATIONAL STANDARD ISO 22935-2:2023(E)
IDF 99-2:2023(E)
Milk and milk products — Sensory analysis — Part 2: Methods for
sensory evaluation
1 Scope
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.2 Normative references
There are no normative references in this document.
3 Terms and definitions
No terms and definitions are listed in this document.
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— IEC Electropedia: available at https://www.electropedia.org/
4 Principle
General practices are specified for the sensory evaluation of dairy products by trained assessors. These
practices can be used with the scoring methodology outlined in ISO 22935-3 | IDF 99-3, profiling and
discrimination tests.5 Supervision
5.1 Panel leader responsibilities
A panel leader, who is familiar with sensory evaluation of the products, should be responsible for the
entire evaluation, and in particular should ensure that:a) testing conditions are appropriate;
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
b) correct evaluation forms are supplied;
c) correct sensory protocols are used;
d) panel results are monitored;
e) good records are maintained of panel attendance, panel performance, session objectives, samples
and sample preparation methods, response forms used, session results, comments on results,
attribute definitions and references;f) communication is maintained with the site manager or appropriate personnel.
5.2 Panel leader requirements
The panel leader should:
a) understand sensory evaluation principles;
b) understand and have experience with the specific products being evaluated;
c) be committed to a sensory quality assurance programme.
6 Preparing for a panel
General steps for the preparation of a panel include:
a) the invitation of panellists to the panel, informing them of the date, time and location of the session;
b) the choice of samples for assessment in the panel session, and their preparation using specified
standard procedures;c) labelling of samples with three-digit random numbers to disguise the sample origin (including the
assignment of random codes, using a random number table or computer program, to each sample
and then labelling report forms and sample containers);d) the performance of panel evaluations (assessments) in booths or another suitable environment and
ensuring that pens, palate cleansers and spittoons are available in readiness for evaluations;
e) checking that data are complete once assessors have completed their evaluations.
7 DocumentsNecessary documents for the sensory evaluation of the various products should be available, e.g. the
following:a) recommended methods;
b) product attributes and attribute definitions;
c) product specifications;
d) food safety documentation.
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
8 Test room
More detailed information for a sensory evaluation area can be found in ISO 8589. Some general
suggestions include provision in the test room of:a) walls and ceilings preferably of light (off-white or light neutral grey) and matt colours, avoiding
unnecessary decorations;b) dividers between the places for each assessor for seated assessments;
c) tabletops and dividers of a matt, light neutral grey colour;
d) lighting free from strong shadows, with a colour temperature of 6 500 K, of constant and uniform
intensity with illuminance between 800 lx and 1 500 lx;e) constant temperature;
f) an environment free from foreign odours;
g) a noise level maintained at a minimum during assessments;
h) sheltering of any sample preparation area from the assessors, when it is necessary for sample
preparation to take place in the assessment room;i) maximum convenience to assessors, especially with respect to temperature and humidity;
j) regular monitoring of equipment and environmental conditions.9 Recommended method for sensory evaluation of butter
9.1 Applicability
This method is intended to provide a general basis for the sensory evaluation of butter.
The provisions in the method specified in this clause are applicable to butter. However, they can be
adapted to include anhydrous milk fat, milk fat, anhydrous butter oil, butter oil, blended spread and
margarines.9.2 Sampling and preparation of the sample
Accepted standard preparation methods should be followed, except where a customer requires an
alternative preparation methodology to test a product for their specific use.For bulk butter, a test sample should be taken with a butter trier (see ISO 707 | IDF 50) for sensory
evaluation. For butter in retail packaging, an adequate number of packages should be made available.
Before an evaluation, test samples should be kept at the temperature mentioned on the packages or laid
down by the customer or in product specifications.During the evaluation, the butter should have a temperature of 14 °C ± 2 °C. Temperatures outside this
range prevent a reliable evaluation of butter.© ISO and IDF 2023 – All rights reserved 3
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
9.3 Apparatus and materials
The apparatus as specified in the evaluation method chosen and, in particular, the following should be
used.9.3.1 Butter trier.
9.3.2 Incubator or chiller.
9.3.3 Thermometer.
9.3.4 Container/crease.
9.3.5 Greaseproof paper.
9.3.6 Knives or cutting wire of stainless steel.
9.3.7 Spatulas.
9.3.8 Indicator paper for determination of water.
9.3.9 Palate cleansers.
EXAMPLE Water at 30 °C to 40 °C.
9.3.10 Glasses.
9.3.11 Sampling cups.
9.4 Assessment
9.4.1 Appearance
Examine the following main features: colour, visible purity and water dispersion.
9.4.2 Odour and flavourCarry out a sensory evaluation of odour and flavour by smelling and tasting the product.
9.4.3 ConsistencyCarry out a sensory evaluation of the following main features: firmness and spreadability.
It is not always easy to distinguish clearly between “appearance” (see 9.4.1) and “consistency”. In this
respect, consider a “loose” grainy structure resulting from under-working or a salve-like structure
resulting from overworking: these features relate to both “appearance” and “consistency”.
9.5 AttributesAttributes that can be utilized for the sensory analysis of butter are listed in the column named “Butter”
of Tables A.1 to A.3. These attributes can be used for scoring (see ISO 22935-3 | IDF 99-3) or profiling
methodologies.4 © ISO and IDF 2023 – All rights reserved
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
10 Recommended method for sensory evaluation of milk-based powder
10.1 Applicability
This method is intended to provide a general basis for the sensory evaluation of milk-based powder.
The provisions in the method specified in this clause are applicable to milk-based powder including, for
example, cream powder, whey powder, lactose, buttermilk powder and powdery infant formula.
10.2 Sampling and preparation of the test sampleAccepted standard preparation methods should be followed, except where a customer requires an
alternative preparation methodology to test a product for their specific use.For bulk powder, a test sample of at least 250 g (see ISO 707 | IDF 50) should be made available for
sensory evaluation. For powder in retail packages, an adequate number should be supplied.
The available test samples should be adequate for the preparation of reconstituted milk for evaluation,
possible re-evaluation by the panel, and an appropriate quantity of undissolved powder to follow the
reconstituted product for evaluation.A test portion, drawn from the test sample, should be reconstituted by dissolving it in 90 g of water which
is microbiologically pure and filtered, with neutral sensory properties at 22 °C ± 2 °C. For whole milk
powder (not claimed to be soluble in cold water), the water temperature should be adjusted to
40 °C ± 2 °C. A proper solution should be ensured by use of an electric mixer. During reconstitution, all
test portions should be mixed at the same speed for the same length of time.The mass, m, of the test portion is given by Formula (1):
1 000
100− w
(1)
where w is the mass fraction, as a percentage, of fat in the milk powder.
The glasses containing the reconstituted milk should be covered, as well as the remaining powder test
sample, until the evaluation takes place. Reconstituted milk should be kept under conditions which
minimize the influence of light, it. It should be cooled (if necessary) under frequent gentle stirring, and it
should be evaluateevaluated within 1 h of preparation. During the evaluation, the reconstituted milk
should be maintained at a temperature of 22 °C ± 2 °C.10.3 Apparatus and materials
The apparatus as specified in the evaluation method chosen and, in particular, the following should be
used.10.3.1 Balance.
10.3.2 Weighing dishes.
10.3.3 Electric mixer.
10.3.4 Thermometer.
10.3.5 Beakers.
10.3.6 Spoons.
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
10.3.7 Timer.
10.3.8 Mea
...
INTERNATIONAL ISO
STANDARD 22935-2
IDF 99-2
Second edition
Milk and milk products — Sensory
analysis —
Part 2:
Methods for sensory evaluation
PROOF/ÉPREUVE
Reference numbers
ISO 22935-2:2023(E)
IDF 99-2:2023(E)
© ISO and IDF 2023
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ISO 22935-2:2023(E)
IDF 99-2:2023(E)
COPYRIGHT PROTECTED DOCUMENT
© 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: +41 22 749 01 11 Phone: +32 2 325 67 40
Fax: +32 2 325 67 41
Email: copyright@iso.org Email: info@fil-idf.org
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
PROOF/ÉPREUVE © ISO and IDF 2023 – All rights reserved
---------------------- Page: 2 ----------------------
ISO 22935-2:2023(E)
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© ISO and IDF 2023 – All rights reserved PROOF/ÉPREUVE
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ISO 22935-2:2023(E)
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 .................................................................................................................................................................................................12
15.4 Assessment .............................................................................................................................................................................................12
15.4.1 Appearance .......................................................................................................................................................................... 12
15.4.2 Odour and flavour ..........................................................................................................................................................12
15.4.3 Consistency .......................................................................................................................................................................... 12
15.4.4 Melting properties ......................................................................................................................................................... 13
15.5 Attributes ................................................................................................................................................................................................. 13
Annex A (informative) International tables of common attributes .................................................................................14
Bibliography .............................................................................................................................................................................................................................23
PROOF/ÉPREUVE © ISO and IDF 2023 – All rights reserved---------------------- Page: 4 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(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 22935-2 | IDF 99-2:2009), which has been
technically revised.The main changes are as follows:
— changes have been made in the “International tables of common attributes” (see Annex A);
— the scope has been widened from milk powder to milk-based powders, and from liquid milk to milk-
based liquids.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.© ISO and IDF 2023 – All rights reserved PROOF/ÉPREUVE
---------------------- Page: 5 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(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).PROOF/ÉPREUVE © ISO and IDF 2023 – All rights reserved
---------------------- Page: 6 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(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
ISO 22935-3 | IDF 99-3.The principles described are largely derived from various International Standards on the topic.
vii© ISO and IDF 2023 – All rights reserved PROOF/ÉPREUVE
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ISO 22935-2:2023(E)
INTERNATIONAL STANDARD
IDF 99-2:2023(E)
Milk and milk products — Sensory analysis —
Part 2:
Methods for sensory evaluation
1 Scope
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.2 Normative references
There are no normative references in this document.
3 Terms and definitions
No terms and definitions are listed in this document.
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— IEC Electropedia: available at https:// www .electropedia .org/
4 Principle
General practices are specified for the sensory evaluation of dairy products by trained assessors. These
practices can be used with the scoring methodology outlined in ISO 22935-3 | IDF 99-3, profiling and
discrimination tests.5 Supervision
5.1 Panel leader responsibilities
A panel leader, who is familiar with sensory evaluation of the products, should be responsible for the
entire evaluation, and in particular should ensure that:a) testing conditions are appropriate;
b) correct evaluation forms are supplied;
c) correct sensory protocols are used;
d) panel results are monitored;
© ISO and IDF 2023 – All rights reserved PROOF/ÉPREUVE
---------------------- Page: 8 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(E)
e) good records are maintained of panel attendance, panel performance, session objectives, samples
and sample preparation methods, response forms used, session results, comments on results,
attribute definitions and references;f) communication is maintained with the site manager or appropriate personnel.
5.2 Panel leader requirements
The panel leader should:
a) understand sensory evaluation principles;
b) understand and have experience with the specific products being evaluated;
c) be committed to a sensory quality assurance programme.
6 Preparing for a panel
General steps for the preparation of a panel include:
a) the invitation of panellists to the panel, informing them of the date, time and location of the session;
b) the choice of samples for assessment in the panel session, and their preparation using specified
standard procedures;c) labelling of samples with three-digit random numbers to disguise the sample origin (including the
assignment of random codes, using a random number table or computer program, to each sample
and then labelling report forms and sample containers);d) the performance of panel evaluations (assessments) in booths or another suitable environment and
ensuring that pens, palate cleansers and spittoons are available in readiness for evaluations;
e) checking that data are complete once assessors have completed their evaluations.
7 DocumentsNecessary documents for the sensory evaluation of the various products should be available, e.g. the
following:a) recommended methods;
b) product attributes and attribute definitions;
c) product specifications;
d) food safety documentation.
8 Test room
More detailed information for a sensory evaluation area can be found in ISO 8589. Some general
suggestions include provision in the test room of:a) walls and ceilings preferably of light (off-white or light neutral grey) and matt colours, avoiding
unnecessary decorations;b) dividers between the places for each assessor for seated assessments;
c) tabletops and dividers of a matt, light neutral grey colour;
PROOF/ÉPREUVE © ISO and IDF 2023 – All rights reserved
---------------------- Page: 9 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(E)
d) lighting free from strong shadows, with a colour temperature of 6 500 K, of constant and uniform
intensity with illuminance between 800 lx and 1 500 lx;e) constant temperature;
f) an environment free from foreign odours;
g) a noise level maintained at a minimum during assessments;
h) sheltering of any sample preparation area from the assessors, when it is necessary for sample
preparation to take place in the assessment room;i) maximum convenience to assessors, especially with respect to temperature and humidity;
j) regular monitoring of equipment and environmental conditions.9 Recommended method for sensory evaluation of butter
9.1 Applicability
This method is intended to provide a general basis for the sensory evaluation of butter.
The provisions in the method specified in this clause are applicable to butter. However, they can be
adapted to include anhydrous milk fat, milk fat, anhydrous butter oil, butter oil, blended spread and
margarines.9.2 Sampling and preparation of the sample
Accepted standard preparation methods should be followed, except where a customer requires an
alternative preparation methodology to test a product for their specific use.For bulk butter, a test sample should be taken with a butter trier (see ISO 707 | IDF 50) for sensory
evaluation. For butter in retail packaging, an adequate number of packages should be made available.
Before an evaluation, test samples should be kept at the temperature mentioned on the packages or laid
down by the customer or in product specifications.During the evaluation, the butter should have a temperature of 14 °C ± 2 °C. Temperatures outside this
range prevent a reliable evaluation of butter.9.3 Apparatus and materials
The apparatus as specified in the evaluation method chosen and, in particular, the following should be
used.9.3.1 Butter trier.
9.3.2 Incubator or chiller.
9.3.3 Thermometer.
9.3.4 Container/crease.
9.3.5 Greaseproof paper.
9.3.6 Knives or cutting wire of stainless steel.
© ISO and IDF 2023 – All rights reserved PROOF/ÉPREUVE
---------------------- Page: 10 ----------------------
ISO 22935-2:2023(E)
IDF 99-2:2023(E)
9.3.7 Spatulas.
9.3.8 Indicator paper for determination of water.
9.3.9 Palate cleansers.
EXAMPLE Water at 30 °C to 40 °C.
9.3.10 Glasses.
9.3.11 Sampling cups.
9.4 Assessment
9.4.1 Appearance
Examine the following main features: colour, visible purity and water dispersion.
9.4.2 Odour and flavourCarry out a sensory evaluation of odour and flavour by smelling and tasting the product.
9.4.3 ConsistencyCarry out a sensory evaluation of the following main features: firmness and spreadability.
It is not always easy to distinguish clearly between “appearance” (see 9.4.1) and “consistency”. In this
respect, consider a “loose” grainy structure resulting from under-working or a salve-like structure
resulting from overworking: these features relate to both “appearance” and “consistency”.
9.5 AttributesAttributes that can be utilized for the sensory analysis of butter are listed in the column named “Butter”
of Tables A.1 to A.3. These attributes can be used for scoring (see ISO 22935-3 | IDF 99-3) or profiling
methodologies.10 Recommended method for sensory evaluation of milk-based powder
10.1 Applicability
This method is intended to provide a general basis for the sensory evaluation of milk-based powder.
The provisions in the method specified in this clause are applicable to milk-based powder including, for
example, cream powder, whey powder, lactose, buttermilk powder and powdery infant formula.
10.2 Sampling and preparation of the test sampleAccepted standard preparation methods should be followed, except where a customer requires an
alternative preparation methodology to test a product for their specific use.For bulk powder, a test sample of at least 250 g (see ISO 707 | IDF 50) sho
...
SLOVENSKI STANDARD
oSIST ISO/DIS 22935-2:2023
01-februar-2023
Mleko in mlečni proizvodi - Senzorična analiza - 2. del: Priporočene metode za
senzorično vrednotenje
Milk and milk products — Sensory analysis — Part 2: Recommended methods for
sensory evaluation
Lait et produits laitiers — Analyse sensorielle — Partie 2: Méthodes recommandées pour
l'évaluation sensorielleTa slovenski standard je istoveten z: ISO/DIS 22935-2
ICS:
67.100.01 Mleko in mlečni proizvodi na Milk and milk products in
splošno general
oSIST ISO/DIS 22935-2:2023 en,fr,de
2003-01.Slovenski inštitut za standardizacijo. Razmnoževanje celote ali delov tega standarda ni dovoljeno.
---------------------- Page: 1 ----------------------oSIST ISO/DIS 22935-2:2023
---------------------- Page: 2 ----------------------
oSIST ISO/DIS 22935-2:2023
DRAFT INTERNATIONAL STANDARD
ISO/DIS 22935-2
IDF 99-2
ISO/TC 34/SC 5 Secretariat: NEN
Voting begins on: Voting terminates on:
2022-03-22 2022-06-14
Milk and milk products — Sensory analysis —
Part 2:
Recommended methods for sensory evaluation
Lait et produits laitiers — Analyse sensorielle —
Partie 2: Méthodes recommandées pour l'évaluation sensorielle
ICS: 67.100.01
THIS DOCUMENT IS A DRAFT CIRCULATED
FOR COMMENT AND APPROVAL. IT IS
THEREFORE SUBJECT TO CHANGE AND MAY
This document is circulated as received from the committee secretariat.
NOT BE REFERRED TO AS AN INTERNATIONAL
STANDARD UNTIL PUBLISHED AS SUCH.
IN ADDITION TO THEIR EVALUATION AS
BEING ACCEPTABLE FOR INDUSTRIAL,
TECHNOLOGICAL, COMMERCIAL AND
USER PURPOSES, DRAFT INTERNATIONAL
STANDARDS MAY ON OCCASION HAVE TO
BE CONSIDERED IN THE LIGHT OF THEIR
POTENTIAL TO BECOME STANDARDS TO
WHICH REFERENCE MAY BE MADE IN
Reference numbers
NATIONAL REGULATIONS.
ISO/DIS 22935-2:2022(E)
RECIPIENTS OF THIS DRAFT ARE INVITED
IDF 99-2:2022(E)
TO SUBMIT, WITH THEIR COMMENTS,
NOTIFICATION OF ANY RELEVANT PATENT
RIGHTS OF WHICH THEY ARE AWARE AND TO
PROVIDE SUPPORTING DOCUMENTATION. © ISO and IDF 2022
---------------------- Page: 3 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
COPYRIGHT PROTECTED DOCUMENT
© ISO and IDF 2022
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: +41 22 749 01 11 Phone: +32 2 325 67 40
Fax: +32 2 325 67 41
Email: copyright@iso.org Email: info@fil-idf.org
Website: www.iso.org Website: www.fil-idf.org
Published in Switzerland
© ISO and IDF 2022 – All rights reserved
---------------------- Page: 4 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
Contents Page
Foreword ..........................................................................................................................................................................................................................................v
Introduction .............................................................................................................................................................................................................................vii
1 Scope ................................................................................................................................................................................................................................. 1
2 Normative references ..................................................................................................................................................................................... 1
3 Terms and definitions .................................................................................................................................................................................... 1
4 Principle ........................................................................................................................................................................................................................ 1
5 Supervision ................................................................................................................................................................................................................2
5.1 Panel leader responsibilities ...................................................................................................................................................... 2
5.2 Panel leader requirements ........................................................................................................................................................... 2
6 Preparing for a panel ......................................................................................................................................................................................2
7 Documents .................................................................................................................................................................................................................. 2
8 Test room ..................................................................................................................................................................................................................... 3
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 A s s e s s ment ................................................................................................................................................................................................ 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 ............................................................................................................. 5
10.3 Apparatus and materials ............................................................................................................................................................... 5
10 .4 A s s e s s ment ................................................................................................................................................................................................ 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 A s s e s s ment ................................................................................................................................................................................................ 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 ........................................................................................................................ 8
12.3 Apparatus and materials ............................................................................................................................................................... 8
12 .4 A s s e s s ment ................................................................................................................................................................................................ 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© ISO and IDF 2022 – All rights reserved
---------------------- Page: 5 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
13.1 Applicability .............................................................................................................................................................................................. 9
13.2 Sampling and preparation of the sample ........................................................................................................................ 9
13.3 Apparatus and materials ............................................................................................................................................................... 9
13 .4 A s s e s s ment ............................................................................................................................................................................................. 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 A s s e s s ment ............................................................................................................................................................................................. 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 .................................................................................................................................................................................................12
15 .4 A s s e s s ment .............................................................................................................................................................................................12
15.4.1 Appearance .......................................................................................................................................................................... 12
15.4.2 Odour and flavour ..........................................................................................................................................................12
15.4.3 Consistency .......................................................................................................................................................................... 12
15.4.4 Melting properties .........................................................................................................................................................12
15.5 Attributes ................................................................................................................................................................................................. 13
Annex A (normative) International tables of common attributes.....................................................................................14
Bibliography .............................................................................................................................................................................................................................23
© ISO and IDF 2022 – All rights reserved---------------------- Page: 6 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
Foreword
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 22935-2|IDF 99-2:2009), which has been
technically revised.The main changes compared to the previous edition are as follows:
— Some changes in “International tables of common attributes”
— Widening scope: From Milk powder to Milk based powders, and: Liquid milk to Milk based liquids
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.© ISO and IDF 2022 – All rights reserved
---------------------- Page: 7 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(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).© ISO and IDF 2022 – All rights reserved
---------------------- Page: 8 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
Introduction
The purpose of ISO 22935|IDF 99 (all parts) 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, ISO 22935|IDF 99 has been divided into three parts.
ISO 6658 should be consulted for an overview of sensory methods other than the one provided in
ISO 22935-3|IDF 99-3.Evaluation of labelling and packaging is not covered by ISO 22935|IDF 99 (all parts).
The principles described are largely derived from various International Standards on the topic.
vii© ISO and IDF 2022 – All rights reserved
---------------------- Page: 9 ----------------------
oSIST ISO/DIS 22935-2:2023
---------------------- Page: 10 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
DRAFT INTERNATIONAL STANDARD
IDF 99-2:2022(E)
Milk and milk products — Sensory analysis —
Part 2:
Recommended methods for sensory evaluation
1 Scope
This part of ISO 22935|IDF 99 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 part of ISO 22935|IDF 99 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.In addition to terms used in English and French, two of the three official ISO languages, Annex A gives
equivalent terms in German and Spanish. These are published under the responsibility of the member
bodies for Germany (DIN) and Spain (UNE), respectively, and are given for information only. Only the
terms given in the official languages can be considered as ISO terms.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 707, Milk and milk products — Guidance on samplingISO 8589, Sensory analysis — General guidance for the design of test rooms
ISO 22935-3|IDF 99-3, Milk and milk products — Sensory analysis: Part 3: Guidance on a method for
evaluation of compliance with product specifications for sensory properties by scoring
3 Terms and definitionsNo terms and definitions are listed in this document.
ISO and IEC maintain terminological databases for use in standardization at the following addresses:
— ISO Online browsing platform: available at https:// www .iso .org/ obp— IEC Electropedia: available at https:// www .electropedia .org/
4 Principle
General practices are specified for the sensory evaluation of dairy products by trained assessors. These
practices can be used with the scoring methodology outlined in ISO 22935-3|IDF 99-3, profiling and
discrimination tests.© ISO and IDF 2022 – All rights reserved
---------------------- Page: 11 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
5 Supervision
5.1 Panel leader responsibilities
A panel leader, who is familiar with sensory evaluation of the products, should be responsible for the
entire evaluation, and in particular should ensure that:a) testing conditions are appropriate;
b) correct evaluation forms are supplied;
c) correct sensory protocols are used;
d) panel results are monitored;
e) good records are maintained of panel attendance, panel performance, session objectives, samples
and sample preparation methods, response forms used, session results, comments on results,
attribute definitions and references;f) communication is maintained with the site manager or appropriate personnel.
5.2 Panel leader requirements
The panel leader should:
a) understand sensory evaluation principles;
b) understand and have experience with the specific products being evaluated;
c) be committed to a sensory quality assurance programme.
6 Preparing for a panel
General steps for the preparation of a panel include:
a) the invitation of panellists to the panel, informing them of the date, time, and location of the session;
b) the choice of samples for assessment in the panel session, and their preparation using specified
standard procedures;c) labelling of samples with three-digit random numbers to disguise the sample origin (including the
assignment of random codes, using a random number table or computer program, to each sample
and then labelling report forms and sample containers);d) the performance of panel evaluations (assessments) in booths or another suitable environment and
ensuring that pens, palate cleansers, and spittoons are available in readiness for evaluations;
e) checking that data are complete once assessors have completed their evaluations.
7 DocumentsNecessary documents for the sensory evaluation of the various products should be available, e.g. the
following:a) recommended methods;
b) product attributes and attribute definitions;
c) product specifications;
d) food safety documentation.
© ISO and IDF 2022 – All rights reserved
---------------------- Page: 12 ----------------------
oSIST ISO/DIS 22935-2:2023
ISO/DIS 22935-2:2022(E)
IDF 99-2:2022(E)
8 Test room
Refer to ISO 8589 for more detailed information on the requirements for a sensory evaluation area.
Some general suggestions include provision in the test room of:a) walls and ceilings preferably of light (off-white or light neutral grey) and matt colours, avoiding
unnecessary decorations;b) dividers between the places for each assessor for seated assessments;
c) tabletops and dividers of a matt, light neutral grey colour;
d) lighting free from strong shadows, with a colour temperature of 6 500 K, of constant and uniform
intensity with illuminance between 800 lx and 1 500 lx;e) constant temperature;
f) an environment free from foreign odours;
g) a noise level maintained at a minimum during assessments;
h) sheltering of any sample preparation area from the assessors, when it is necessary for sample
preparation to take place in the assessment room;i) maximum convenience to assessors, especially with respect to temperature and humidity;
j) regular monitoring of equipment and environmental conditions.9 Recommended method for sensory evaluation of butter
9.1 Applicability
This method is intended to provide a general basis for the sensory evaluation of butter.
The provisions in the method specified in this clause are applicable to butter. However, they can be
adapted to include a...
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