BS ISO 22935-2:2009

Overview

BS ISO 22935-2:2009 provides a comprehensive framework for the sensory evaluation of milk and milk products. This standard is essential for professionals in the food technology sector, ensuring that sensory analysis is conducted systematically and consistently. The document outlines recommended methods that facilitate the assessment of sensory attributes such as taste, smell, and texture, which are crucial for product quality and consumer acceptance.

Key Requirements

The standard specifies various methodologies for sensory evaluation, including:

• Descriptive Analysis: A detailed approach that quantifies sensory attributes through trained panels.
• Difference Testing: Methods such as triangle tests and duo-trio tests to determine perceptible differences between products.
• Consumer Testing: Techniques for gathering feedback from untrained consumers to assess overall acceptance.

Each method is designed to meet specific objectives and is supported by guidelines on panel selection, training, and data analysis. The standard also addresses the importance of environmental conditions during testing to ensure reliable results.

Implementation Benefits

Adopting BS ISO 22935-2:2009 offers numerous benefits for food manufacturers and quality assurance professionals:

• Consistency: Standardised methods ensure that sensory evaluations are reproducible across different batches and testing environments.
• Quality Control: Regular sensory analysis helps identify deviations in product quality, allowing for timely corrective actions.
• Consumer Insights: Understanding consumer preferences through sensory evaluation can guide product development and marketing strategies.

By implementing the guidelines set forth in this standard, organisations can enhance their product offerings and maintain competitive advantage in the market.

Compliance Value

Compliance with BS ISO 22935-2:2009 not only demonstrates a commitment to quality but also aligns with regulatory requirements in food safety and quality assurance. Adhering to this standard can:

• Facilitate Regulatory Approvals: Meeting recognised standards can ease the process of obtaining necessary approvals from food safety authorities.
• Enhance Brand Reputation: Consumers are increasingly aware of quality standards; compliance can enhance trust and brand loyalty.
• Support Market Access: Many international markets require compliance with recognised standards, making adherence essential for export opportunities.

In conclusion, BS ISO 22935-2:2009 is a vital resource for any organisation involved in the production and evaluation of milk and milk products. By following its guidelines, businesses can ensure high-quality products that meet consumer expectations and regulatory standards.