T/CAB 0376-2024 Active Group standards

T/CAB 0376-2024 Sensory Analysis: Descriptors of Milk

T/CAB 0376-2024

Publish Date: 2024-12-12 Implement Date: 2024-12-12 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/CAB 0376-2024

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 of milk sensory analysis, including appearance, odor/flavor, taste, texture/consistency, aftertaste, and style/overall tone. This document is applicable to the field of sensory evaluation of milk products, which are made from fresh milk (excluding special milks such as buffalo milk and yak milk) and processed into pasteurized milk, sterilized milk, and high-temperature sterilized milk. Main technical content: It provides sensory terms and definitions for milk, analyzing and defining sensory terms of milk from six aspects: appearance-related descriptive terms and definitions, odor/flavor-related descriptive terms and definitions, taste-related descriptive terms and definitions, texture/consistency-related descriptive terms and definitions, aftertaste-related descriptive terms and definitions, and style/overall tone-related descriptive terms and definitions.