GB/T 15550-1995
Abolished
T/CAB 0377-2024
Active
Group standards
T/CAB 0377-2024 Sensory Analysis: Descriptors of Fermented Milk
T/CAB 0377-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/CAB 0377-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Comprehensive information about milk and dairy products
Publish Date:
2024-12-12
Implement Date:
2024-12-12
Scope
Scope: This document specifies the descriptive terms and definitions related to sensory analysis of fermented milk, including appearance, odor/flavor, taste, texture/consistency, aftertaste, and style/overall tone. This document is applicable to fermented milk that does not contain ingredients such as fruits, vegetables, grains, or fruit juices and jams, and is used to evaluate its sensory quality in the relevant field. Main technical content: It provides sensory terms and definitions for fermented milk, and analyzes and defines the sensory terms of fermented milk from six aspects: appearance, odor/flavor, taste, texture/consistency/mouthfeel, aftertaste, and style/overall tone.
Development Information
Related Standards
GB 10770-1997
Abolished
GB 10770-1997 Supplementary weaning foods for infants and young children
NY/T 657-2002
Replaced
NY/T 657-2002 Green food—Milk products
GB/T 18407.5-2003
Abolished
GB/T 18407.5-2003 Safety qualification for agricultural product—Environment requirement for origin of non-environmental pollution milk and dairy products
GB 9676-2003
Replaced
GB 9676-2003 Maximum levels of aflatoxin M1 in milk and milk products
GB/T 21676-2008
Abolished