ISO 22935-2|IDF 99-2:2009 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 99-2:2009 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.
Status: WithdrawnPublication date: 2009-04
Edition: 1Number of pages: 23
Technical Committee: ISO/TC 34/SC 5 Milk and milk products
- ICS :
- 67.100.01 Milk and milk products in general
ISO 22935-2:2009Stage: 95.99
Got a question?
Check out our FAQs
+41 22 749 08 88
Monday to Friday - 09:00-12:00, 14:00-17:00 (UTC+1)
Keep up to date with ISO
Sign up to our newsletter for the latest news, views and product information.