Overview
ISO 22935-3:2023 - "Milk and milk products - Sensory analysis - Part 3" specifies a general, standardized method for evaluating compliance with sensory product specifications by scoring. The method is designed for routine process and quality control where multiple samples, time constraints, or a limited number of expert assessors apply. Scores from assessors are combined with a common nomenclature of terms to characterise sensory deviations (appearance, consistency, odour/flavour). While results can feed into product classification or trade systems, this document does not define classification rules.
Key topics and requirements
- Sensory scoring method: Assessors use a defined scale to estimate deviations from a pre-established sensory product specification; mean panel scores plus descriptive terms form the result.
- Nomenclature of terms: A standardized vocabulary is required to objectively describe the character of deviations; terms can be qualified (e.g., “low intensity of sweetness”).
- Panel composition: Minimum panel size is three trained expert milk and milk product assessors. Assessors must be recruited, selected, trained and monitored according to ISO guidance.
- Panel leader: A knowledgeable panel leader oversees the procedure and normally does not participate; exceptions exist for limited-site panels if the leader meets assessor criteria.
- Test environment and apparatus: Testing must occur in a standardized test room and use apparatus appropriate for the product, avoiding any influence on samples or assessors.
- Documentation and sample preparation: Standardized documents (product specifications, nomenclature, procedures) are required. Specific methods for particular milk products should supplement this general method.
- Sampling: Sampling itself is not specified in this part; recommended sampling methods are referenced elsewhere (e.g., ISO 707).
- Conformance and reporting: Procedures include provisions for recording precision, preparing test reports and ensuring repeatable, auditable sensory results.
Practical applications
- Routine sensory quality control in dairy processing plants
- Rapid process monitoring for large sample volumes or time-constrained operations
- Sensory acceptance checks for incoming raw milk or finished dairy products
- Supporting product development and maintaining product consistency across production batches
- Providing standardized sensory evidence for commercial specifications and trade documentation (note: does not define classification systems)
Who should use this standard
- Quality assurance and sensory lab managers in the dairy industry
- Sensory panel leaders and trained assessors for milk and milk products
- Regulatory bodies and testing laboratories applying sensory checks for product conformity
- R&D teams developing sensory specifications and control plans
Related standards
Keywords: ISO 22935-3:2023, sensory analysis, milk and milk products, sensory scoring, product specifications, quality control, sensory panel, nomenclature of terms.
