DIN ISO 22935-2:2012-12

This standard contains, without any amendments, International document ISO 22935-2:2009. It has been prepared by Technical Committee ISO/TC 34 "Food products" (secretariat: AFNOR, France), Subcommittee SC 5 "Milk and milk products" (secretariat: NEN, Netherlands) and the "International Dairy Federation (IDF)" and has been published jointly by ISO and the IDF. Working Committee NA 057-05-13 AA "Milch und Milcherzeugnisse - Probenahme- und Untersuchungsverfahren" ("Milk and milk products - Methods of sampling and analysis") of the Food and Agricultural Products Standards Committee (NAL) at DIN decided to adopt this standard into the German body of standards. In the German standard, the term "Flavour" replaces and extends the term "Geschmack" used in the dairy industry. The purpose of ISO 22935 is to give guidance on methodology for sensory analysis and the use of a common nomenclature of terms for milk and milk products. For this purpose, ISO 22935 has been subdivided into the following three parts under the general title "Milk and milk products - Sensory analysis": - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors; - Part 2: Recommended methods for sensory evaluation; - Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring. Evaluation of labelling and packaging is not covered by ISO 22935. The principles described are largely derived from various International Standards on the topic. This part of ISO 22935 contains recommended methods for the sensory evaluation of individual 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 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1 and other ISO or IDF sensory methodologies for specific situations and products. In addition to terms used in English and French, Annex A gives equivalent terms in German and Spanish. General practices are specified for the sensory evaluation of dairy products by trained evaluators. These practices can be used with the scoring methodology outlined in ISO 22935-3, profiling and discrimination tests. The committee responsible for this standard is NA 057-05-13 AA "Milch und Milcherzeugnisse - Probenahme- und Untersuchungsverfahren" ("Milk and milk products - Methods of sampling and analysis").