DIN ISO 22935-3:2012-12

This standard contains, without any amendments, International document ISO 22935-3:2009. 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. ISO 6658 should be consulted for an overview of sensory methods other than the one provided in ISO 22935-3. 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 gives guidance on a general method for evaluation of compliance with product specifications for sensory properties based on sensory scoring and the use of a common nomenclature of terms. The method is especially applicable in process and quality control performed regularly on a larger number of samples and/or with some time pressure and/or with a limited number of expert assessors available. The results from the method may be part of product classification systems for domestic and international trade. Classification systems are not covered by this part of ISO 22935. Sensory properties of individual samples of milk and milk products are analysed under standardized conditions by a panel of expert milk and milk product assessors. Each assessor evaluates the samples independently of the other assessors and uses a discrete five point interval scale to estimate the magnitude of a possible deviation in a product from a pre-established sensory product specification. When the score of each assessor is 3 or lower, then the score is supplemented by common terms which describe the character of the sensory deviation. The mean values of the panel, supplemented with the representative terms when the mean values are lower than 3,6, gives the result of the method. 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").