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DIN Standards Committee Food and Agricultural Products

Overview

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 gives general guidance for the recruitment, selection, training, and monitoring of assessors for sensory analysis of milk and milk products. It specifies criteria for the selection, and procedures for the training and monitoring, of selected assessors and expert sensory assessors for milk and milk products. It supplements the information given in ISO 8586 that deals with expert 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.

Document: references other documents

Document: referenced in other documents

Responsible national committee

NA 057-05-13 AA - Milk and milk products - Methods of sampling and analysis  

Responsible international committee

ISO/TC 34/SC 5 - Milk and milk products