GB/T 15550-1995
Abolished
GB/T 47328.2-2026
Active
National standards
GB/T 47328.2-2026 Sensory analysis of milk and milk product—Part 2:Methods for sensory evaluation
GB/T 47328.2-2026 Sensory analysis of milk and milk product—Part 2:Methods for sensory evaluation
Price:
$ 62.00
Basic Information
Standard Code:
GB/T 47328.2-2026
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Milk and dairy products
ICS Name:
Comprehensive information about milk and dairy products
Publish Date:
2026-04-30
Implement Date:
2026-08-01
Pages:
32 pages
Scope
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.
Development Information
Same series standard
Adopt standards
ISO 22935-2:2023
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