1、December 2012 Translation by DIN-Sprachendienst.English price group 13No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).I
2、CS 67.100.01; 67.240!$z(“1928705www.din.deDDIN ISO 22935-2Milk and milk products Sensory analysis Part 2: Recommended methods for sensory evaluation(ISO 22935-2:2009),English translation of DIN ISO 22935-2:2012-12Milch und Milcherzeugnisse Sensorische Analyse Teil 2: Empfohlene Verfahren fr die sens
3、orische Beurteilung (ISO 22935-2:2009),Englische bersetzung von DIN ISO 22935-2:2012-12Lait et produits laitiers Analyse sensorielle Partie 2: Mthodes recommandes pour lvaluation sensorielle (ISO 22935-2:2009),Traduction anglaise de DIN ISO 22935-2:2012-12www.beuth.deDocument comprises pagesIn case
4、of doubt, the German-language original shall be considered authoritative.2711.12 A comma is used as the decimal marker. Contents Page National foreword .3 National Annex NA (informative) Bibliography 3 Introduction .4 1 Scope 5 2 Normative references 5 3 Principle 5 4 Supervision 6 5 Preparing for a
5、 panel .6 6 Documents .6 7 Test room 7 8 Recommended method for sensory evaluation of butter 7 9 Recommended method for sensory evaluation of milk powder .9 10 Recommended method for sensory evaluation of cheese . 10 11 Recommended method for sensory evaluation of liquid milk . 12 12 Recommended met
6、hod for sensory evaluation of cream 13 13 Recommended method for sensory evaluation of fermented milk products . 14 14 Recommended method for sensory evaluation of ice cream 15 Annex A (normative) International tables of common attributes 18 Bibliography . 27 2 DIN ISO 22935-2:2012-12 National forew
7、ord This standard has been prepared by Technical Committee ISO/TC 34 “Food products” (Secretariat: AFNOR, France), Subcommittee SC 5 “Milk and milk products” (Secretariat: NEN, Netherlands) in collaboration with the International Dairy Federation (IDF). It is being published jointly by IDF and ISO.
8、The responsible German body involved in its preparation was the Normenausschuss Lebensmittel und landwirtschaftliche Produkte (Food and Agricultural Products Standards Committee), Working Committee NA 057-05-13 AA Milch und Milcherzeugnisse Probenahme- und Untersuchungsverfahren. In the German versi
9、on, the term “Flavour” (3.13) replaces and extends the term “Geschmack formerly used in the dairy industry. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. DIN shall not be held responsible for identifying any or all such patent r
10、ights. The DIN Standards corresponding to the International Standards referred to in this document are as follows: ISO 707 DIN EN ISO 707 ISO 8589 DIN EN ISO 8589 DIN ISO 22935 consists of the following parts, under the general title Milk and milk products Sensory analysis: Part 1: General guidance
11、for the recruitment, selection, training and monitoring of assessors Part 2: Recommended methods for sensory evaluation Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring National Annex NA (informative) Bibliography DIN EN ISO 707,
12、 Milk and milk products Guidance on sampling DIN EN ISO 8589, Sensory analysis General guidance for the design of test rooms 3 DIN ISO 22935-2:2012-12 ” Introduction The purpose of ISO 22935IDF 99 (all parts) is to give guidance on methodology for sensory analysis and the use of a common nomenclatur
13、e of terms for milk and milk products. To achieve that, ISO 22935IDF 99 has been divided into the three parts listed in the forewords. ISO 6658 1should be consulted for an overview of sensory methods other than the one provided in ISO 22935-3IDF 99-3. Evaluation of labelling and packaging is not cov
14、ered by ISO 22935IDF 99 (all parts). The principles described are largely derived from various International Standards on the topic. Milk and milk products Sensory analysis Part 2: Recommended methods for sensory evaluation 4 DIN ISO 22935-2:2012-12 1 Scope This part of ISO 22935IDF 99 specifies rec
15、ommended 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. This part of ISO 22935IDF 99 is suitable for application in conjunction with the sensory methodologies outlined in ISO
16、22935-1IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products. NOTE In addition to terms used in English and French, two of the three official ISO languages, Annex A gives equivalent terms in German and Spanish; these are published under the responsibility of the me
17、mber bodies for Germany (DIN) and Spain (AENOR), respectively, and are given for information only. Only the terms given in the official languages can be considered as ISO terms. 2 Normative references The following referenced documents are indispensable for the application of this document. For date
18、d references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies. ISO 707IDF 50, Milk and milk products Guidance on sampling ISO 8589, Sensory analysis General guidance for the design of test rooms ISO 22935-3IDF 9
19、9-3, Milk and milk products Sensory analysis Part 3: Guidance on a method for evaluation of compliance with product specifications for sensory properties by scoring 3 Principle General practices are specified for the sensory evaluation of dairy products by trained evaluators. These practices can be
20、used with the scoring methodology outlined in ISO 22935-3IDF 99-3, profiling and discrimination tests. 5 DIN ISO 22935-2:2012-12 4 Supervision 4.1 Panel leader responsibilities A panel leader, who is familiar with sensory evaluation of the products, should be responsible for the entire evaluation, a
21、nd in particular should ensure that: a) testing conditions are appropriate; b) correct evaluation forms are supplied; c) correct sensory protocols are used; d) panel results are monitored; e) good records are maintained of panel attendance, panel performance, session objectives, samples and sample p
22、reparation methods, response forms used, session results, comments on results, attribute definitions and references; f) communication is maintained with the site manager or appropriate personnel. 4.2 Panel leader requirements The panel leader should: a) understand sensory evaluation principles; b) u
23、nderstand and have experience with the specific products being evaluated; c) be committed to a sensory quality assurance programme. 5 Preparing for a panel General steps for the preparation of a panel include: a) the invitation of panellists to the panel, informing them of the date, time, and locati
24、on of the session; b) the choice of samples for assessment in the panel session, and their preparation using specified standard procedures; c) labelling of samples with three-digit random numbers to disguise the sample origin (including the assignment of random codes, using a random number table or
25、computer program, to each sample and then labelling report forms and sample containers); d) the performance of panel evaluations (assessments) in booths or another suitable environment and ensuring that pens, palate cleansers, and spittoons are available in readiness for evaluations; e) checking tha
26、t data are complete once assessors have completed their evaluations. 6 Documents Necessary documents for the sensory evaluation of the various products should be available, e.g. the following: a) recommended methods; b) product attributes and attribute definitions; 6 DIN ISO 22935-2:2012-12 c) produ
27、ct specifications; d) food safety documentation. 7 Test room Refer to ISO 8589 for more detailed information on the requirements for a sensory evaluation area. Some general suggestions include provision in the test room of: a) walls and ceilings preferably of light (off-white or light neutral grey)
28、and matt colours, avoiding unnecessary decorations; b) dividers between the places for each assessor for seated assessments; c) tabletops and dividers of a matt, light neutral grey colour; d) lighting free from strong shadows, with a colour temperature of 6 500 K, of constant and uniform intensity w
29、ith illuminance between 800 lx and 1 500 lx; e) constant temperature; f) an environment free from foreign odours; g) a noise level maintained at a minimum during assessments; h) sheltering of any sample preparation area from the assessors, when it is necessary for sample preparation to take place in
30、 the assessment room; i) maximum convenience to assessors, especially with respect to temperature and humidity; j) regular monitoring of equipment and environmental conditions. 8 Recommended method for sensory evaluation of butter 8.1 Applicability This method is intended to provide a general basis
31、for the sensory evaluation of butter. The provisions in the method specified in this clause are applicable to butter; however, they can be adapted to include anhydrous milk fat, milk fat, anhydrous butter oil and butter oil. 8.2 Sampling and preparation of the sample Follow accepted standard prepara
32、tion methods, except where a customer requires an alternative preparation methodology to test a product for their specific use. For bulk butter, take a test sample with a butter trier (see ISO 707IDF 50) for sensory evaluation. For butter in retail packaging, make an adequate number of packages avai
33、lable. Before an evaluation, it is recommended that test samples be kept at the temperature mentioned on the packages or laid down by the customer or in national legislation and product specifications. During the evaluation, the butter should have a temperature of 14 C 2 C. Temperatures outside this
34、 range prevent a reliable evaluation of butter. 7 DIN ISO 22935-2:2012-12 8.3 Apparatus and materials Apparatus as specified in the evaluation method chosen, and in particular the following. 8.3.1 Butter trier. 8.3.2 Incubator or chiller. 8.3.3 Thermometer. 8.3.4 Container/crease. 8.3.5 Proof paper.
35、 8.3.6 Knives or cutting wire of stainless steel. 8.3.7 Spatulas. 8.3.8 Indicator paper for determination of water. 8.3.9 Palate cleansers. EXAMPLE Water at 30 C to 40 C. 8.3.10 Glasses. 8.3.11 Sampling cups. 8.4 Assessment 8.4.1 Appearance Examine the following main features: colour, visible purity
36、, mould growth, and water dispersion. 8.4.2 Odour and flavour Carry out a sensory evaluation of odour and flavour by smelling and tasting the product. 8.4.3 Consistency Carry out a sensory evaluation of the following main features: firmness and spreadability. It is not always easy to distinguish cle
37、arly between “appearance” (8.4.1) and “consistency”. In this respect, consider a “loose” grainy structure resulting from under-working or a salve-like structure resulting from overworking: these features relate to both “appearance” and “consistency”. 8.5 Attributes Attributes that can be utilized fo
38、r the sensory analysis of butter are listed in the 7th columns from the right of Tables A.1 to A.3. These attributes can be used for scoring (see ISO 22935-3IDF 99-3) or profiling methodologies. 8 DIN ISO 22935-2:2012-12 9 Recommended method for sensory evaluation of milk powder 9.1 Applicability Th
39、is method is intended to provide a general basis for the sensory evaluation of milk powder. The provisions in the method specified in this clause are applicable to milk powder. 9.2 Sampling and preparation of the test sample Follow accepted standard preparation methods, except where a customer requi
40、res an alternative preparation methodology to test a product for their specific use. For bulk powder, a test sample of at least 250 g (see ISO 707IDF 50) should be made available for sensory evaluation. For powder in retail packages, an adequate number should be supplied. The available test samples
41、should be adequate for the preparation of reconstituted milk for evaluation, possible re-evaluation by the panel, and an appropriate quantity of undissolved powder to follow the reconstituted product for evaluation. Reconstitute a test portion, drawn from the test sample, by dissolving it in 90 g of
42、 water which is microbiologically pure and filtered, with neutral sensory properties at 22 C 2 C. For whole milk powder (not claimed to be soluble in cold water), adjust the water temperature to 40 C 2 C. Ensure a proper solution by use of an electric mixer. During reconstitution, all test portions
43、should be mixed at the same speed for the same length of time. The mass, m, of the test portion is given by: f1000100mw=where wfis the mass fraction, as a percentage, of fat in the milk powder. Cover the glasses containing the reconstituted milk, as well as the remaining powder test sample, until th
44、e evaluation takes place. Keep reconstituted milk under conditions which minimize the influence of light, cool (if necessary) under frequent gentle stirring, and evaluate within 1 h of preparation. During the evaluation, maintain the reconstituted milk at a temperature of 22 C 2 C. 9.3 Apparatus and
45、 materials Apparatus as specified in the evaluation method chosen, and in particular the following. 9.3.1 Balance. 9.3.2 Weighing dishes. 9.3.3 Electric mixer. 9.3.4 Thermometer. 9.3.5 Beakers. 9.3.6 Spoons. 9.3.7 Timer. 9 DIN ISO 22935-2:2012-12 9.3.8 Measuring cylinder. 9.3.9 Palate cleansers. EXA
46、MPLE Water at 30 C to 40 C. 9.3.10 Glasses. 9.3.11 Sampling cups. 9.4 Assessment 9.4.1 Appearance Examine the reconstituted milk as well as its powder in relation to the following main features: colour, visible purity, and presence of lumps, flakes or hard granules. 9.4.2 Odour and flavour Carry out
47、 a sensory evaluation of reconstituted milk as well as its powder in relation to odour and flavour by smelling and tasting the product. 9.4.3 Consistency Carry out a sensory evaluation of reconstituted milk as well as its powder in relation to the perception of particles in the mouth or the thicknes
48、s/thinness of the product. 9.5 Attributes Attributes that can be utilized for the sensory analysis of reconstituted milk as well as its powder are listed in the 6th columns from the right of Tables A.1 to A.3. These attributes can be used for scoring (see ISO 22935-3IDF 99-3) or profiling methodologies. 10 Recommended method for sensory evaluation of cheese 10.1 Applicability This method is intended to provide a general basis for the sensory evaluation of cheese. The provisions in the method speci
