ISO 22935-1 | IDF 99-1:2009 - Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors Type:PDF This standard specifies a method

This standard specifies a method for the calculation of the fat content of butter

will influence its firmness characteristics

This standard specifies a high-performance liquid chromatographic (HPLC) method for an assessment of the heat treatment intensity to be applied during the processing of milk powder

The method is applicable to butter

The method in this Technical Specificiation specifies the calculation of the approximate content of phosphorus from added phosphate salts and phosphorus containing pH-regulating agents in processed cheese products

ISO 22935-1 | IDF 99-1:2009 - Milk and milk products - Sensory analysis - Part 1: General guidance for the recruitment, selection, training and monitoring of assessors Type:PDF This standard specifies a methodThis standard 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. This Standard