BS ISO 22935-2:2023 Milk and milk products. Sensory analysis Methods for sensory evaluation

Introducing the BS ISO 22935-2:2023, a comprehensive guide to sensory analysis methods for milk and milk products. This standard is an essential tool for anyone involved in the dairy industry, from producers to quality control experts, to sensory analysts. It provides a detailed framework for conducting sensory evaluations of milk and milk products, ensuring consistency, accuracy, and reliability in results.

Key Features

The BS ISO 22935-2:2023 is a 34-page document, packed with valuable information and guidelines. It was released on April 20, 2023, and is the latest version of the standard, reflecting the most recent advancements and best practices in the field of sensory analysis.

The standard is identified by the ISBN number 978 0 539 21019 4, ensuring its authenticity and credibility. It is recognized and accepted worldwide, making it a valuable resource for international businesses and organizations.

Benefits of Using BS ISO 22935-2:2023

Using the BS ISO 22935-2:2023 standard for sensory evaluation of milk and milk products offers numerous benefits. It provides a systematic approach to sensory analysis, ensuring that all evaluations are conducted in a consistent and standardized manner. This not only enhances the reliability of the results but also facilitates comparison of data across different products, batches, or time periods.

Furthermore, the standard provides clear and detailed instructions for conducting sensory evaluations, making it easy to implement even for those new to the field. It also serves as a valuable training resource for sensory analysts, helping them to develop their skills and expertise.

Who Should Use BS ISO 22935-2:2023?

The BS ISO 22935-2:2023 is designed for use by a wide range of individuals and organizations within the dairy industry. This includes milk and milk product producers, quality control experts, sensory analysts, and researchers. It is also a valuable resource for educators and students in food science and technology, providing a solid foundation in the principles and practices of sensory analysis.

Conclusion

In conclusion, the BS ISO 22935-2:2023 is a must-have standard for anyone involved in the sensory evaluation of milk and milk products. It provides a comprehensive and reliable framework for conducting sensory analyses, ensuring high-quality, consistent, and comparable results. With its clear instructions and detailed guidelines, it is easy to implement and serves as a valuable training resource. Don't miss out on this essential tool for your dairy business or studies. Order your copy today!

Note: This product is a standard and therefore not subject to return or refund.

BS ISO 22935-2:2023

• 67.240 Sensory analysis
• 67.100.01 Milk and milk products in general