DIN Standards Committee Food and Agricultural Products
DIN ISO 22935-1
Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors (ISO 22935-1:2009)
Milch und Milcherzeugnisse - Sensorische Analyse - Teil 1: Allgemeiner Leitfaden für die Rekrutierung, Auswahl, Schulung und das Monitoring von Prüfpersonen (ISO 22935-1:2009)
Overview
This standard contains, without any amendments, International document ISO 22935-1:2009. 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 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 8586-1 and parts of ISO 8586-2 that deal with expert assessors. 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").
Document: references other documents
Responsible national committee
NA 057-05-13 AA - Milk and milk products - Methods of sampling and analysis
