DIN ISO 22935-2:2012 PDF

Scope: This part of ISO 229351IDF 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 229351IDF 99 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-11IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products. NOTE In addition to terms used in English and French, two of the three official ISO languages, AnnexA gives equivalent terms in German and Spanish; these are published under the responsibility of the member bodies for Germany (DIN) and Spain (AENOR), respectively, and are given for information only. Only the terms given in the official languages can be considered as ISO terms.

DIN ISO 22935-2:2012 Referenced Document

ISO 22935-3 Milk and milk products — Sensory analysis — Part 3: Method for evaluation of compliance with product specifications for sensory properties by scoring*， 2023-04-01 Update
ISO 707 Guide to Sampling Milk and Dairy Products*， 2024-04-20 Update
ISO 8589 Sensory analysis — General guidance for the design of test rooms AMENDMENT 1*， 2014-06-15 Update

2012 DIN ISO 22935-2:2012-12 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
2012 DIN ISO 22935-2:2012 Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation (ISO 22935-2:2009)
0000 DIN ISO 22935-2:2011