Næringsmiddelteknologi

Komité: ISO/TC 34/SC 5 (Milk and milk products)
Opprinnelse: ISO
Sluttdato: 31. mai 2022
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ISO 22935-1¦IDF 99-1 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 sensory assessors.

Komité: ISO/TC 34/SC 5 (Milk and milk products)
Opprinnelse: ISO
Sluttdato: 31. mai 2022
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ISO 22935-2|IDF 99-2 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.


ISO 22935-2|IDF 99-2 is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935-1|IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products.

Komité: ISO/TC 34/SC 5 (Milk and milk products)
Opprinnelse: ISO
Sluttdato: 31. mai 2022
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ISO 22935-3¦IDF 99-3 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 ISO 22935-3¦IDF 99-3.

Komité: ISO/TC 34/SC 16 (Horizontal methods for molecular biomarker analysis)
Opprinnelse: ISO
Sluttdato: 2. jun 2022
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