DIN ISO 22935-3:2025-04

The purpose of the ISO 22935 series is to give guidance on methodology for sensory analysis and the use of a common nomenclature of terms for milk and milk products. 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. This document specifies 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 can be part of product classification systems for domestic and international trade. This document does not apply to classification systems. 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 057-05-13 AA "Milch und Milchprodukte - Probenahme- und Untersuchungsverfahren" ("Milk and milk products - Methods of sampling and analysis") at DIN Standards Committee Food and Agricultural Products (NAL).