PDF
GB/T 47328.2-2026 Active
GB/T 47328.2-2026 Sensory analysis of milk and milk product—Part 2:Methods for sensory evaluation
Abstract
This document describes the method for conducting sensory evaluation of specific milk and dairy products, and establishes the operational norms for sample collection, preparation, and sensory evaluation.
This document is applicable to the sensory evaluation of butter, milk base/powder, cheese, liquid milk, whipping cream, fermented milk, and ice cream. This document is often used in conjunction with ISO 22935-3 IDF99-3 and other sensory analysis methods in ISO/IDF.
Note: Appendix A provides Chinese, English, French, German, and Spanish versions of the general sensory characteristics of specific milk and dairy products.
General Product Information
| Document Type | National standards |
|---|---|
| Standard Status | Active |
| Standard Code | GB/T 47328.2-2026 |
| CCS | Milk and dairy products |
| ICS | Comprehensive information about milk and dairy products |
| Implement Date | 2026-08-01 |
Price
$ 62.00
Subtotal
$ 62.00
Tax
$ 0.00
Order Total (incl. tax)
$ 62.00