ISO 22935-2 | IDF 99-2: 2009 - Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation Publication Year - 2012 in processed cheese and processed

in processed cheese and processed cheese products

In such a case

The method is not applicable to fermented milks and milks to which oligosaccharides have been added

This standard specifies a reference method for the determination of the free acidity of caseins obtained by acid precipitation or lactic fermentation and of rennet caseins

ISO 22935-2 | IDF 99-2: 2009 - Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation Publication Year - 2012 in processed cheese and processedThis standard specifies recommended 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. It is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935 1 IDF 99 1 and other ISO or IDF sensory methodologies for specific situations and products. This Standard has been technically revised by ISO 22935