Overview - ISO 22935-2:2023 (IDF 99-2:2023)
ISO 22935-2:2023, titled Milk and milk products - Sensory analysis - Part 2: Methods for sensory evaluation, provides recommended methods for conducting sensory evaluation of specific milk and milk products. It defines criteria for sampling, sample preparation, and assessment procedures across a range of dairy product types. This second edition updates the 2009 version, widening the scope (e.g., from milk powder to milk-based powders and from liquid milk to milk-based liquids) and revising the international tables of attributes in Annex A.
Keywords: ISO 22935-2:2023, sensory evaluation, milk and milk products, IDF 99-2:2023
Key topics and technical requirements
- Scope and principle: Specifies methods appropriate for sensory testing of dairy products and how to apply them in practice.
- Sampling and sample preparation: Criteria to ensure representative, reproducible samples for sensory panels.
- Assessment procedures: Recommended approaches for evaluating appearance, odour/flavour and consistency (product-type specific).
- Panel leadership and supervision: Roles, responsibilities and competency requirements for the panel leader to ensure valid results.
- Test room and environment: Guidance on test-room conditions to reduce bias and environmental impact on sensory perception.
- Product-specific methods: Practical protocols and considerations for:
- Butter
- Milk-based powders
- Cheese
- Milk-based liquids
- Cream
- Fermented milk products (e.g., yogurt)
- Ice cream (including melting properties)
- Attributes and terminology: Annex A contains international tables of common sensory attributes (English and French plus German and Spanish equivalents) to standardize descriptors across languages.
Keywords: sampling, sample preparation, panel leader, test room, sensory attributes
Practical applications
- Quality control: Routine sensory checks to detect off-flavours or textural deviations in production lots.
- Product development & R&D: Comparative testing, formulation optimization and shelf-life sensory assessment.
- Benchmarking & supply chain: Consistent sensory specification for supplier acceptance and consumer benchmarking.
- Regulatory and trade: Harmonized methods supporting international trade and conformity claims.
- Laboratory accreditation & method standardization: Use as part of validated sensory protocols in accredited test labs.
Keywords: quality control, product development, dairy sensory panel, ice cream sensory, cheese sensory evaluation
Who should use this standard
- Dairy manufacturers and ingredient suppliers
- Sensory scientists and panel leaders
- Quality assurance and R&D teams in the dairy sector
- Accredited testing laboratories and consultants
- Standards bodies and regulatory agencies
Related standards
- ISO 22935-1 | IDF 99-1 (sensory methodologies - reference methodologies to be used in conjunction with Part 2)
- Other ISO/IDF sensory methodologies for specific situations or products
For organizations needing consistent, internationally harmonized sensory procedures for dairy products, ISO 22935-2:2023 is a practical reference for setting up, running and documenting sensory evaluations.
Open preview (PDF)Milk and milk products — Sensory analysis — Part 2: Methods for sensory evaluation
