DIN ISO 22935-2:2025-04

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. 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. General practices are specified for the sensory evaluation of dairy products by trained assessors. This document has been prepared by Technical Committee ISO/TC 34, Food products, Subcommittee SC 5, Milk and milk products, and the "International Dairy Federation (IDF)" and jointly published by the ISO and IDF. The responsible national standardization committee is Working Committee NA 057-01-06 AA "Mikrobiologie der Lebensmittelkette" ("Microbiology of the food chain") at DIN Standards Committee Food and Agricultural Products.