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in processed cheese and processed cheese products
acid casein
other than milk powder and/or whey powder
and is suitable for measuring the contents of both compounds at levels of more than 5 mg/kg
ISO 22935-2 | IDF 99-2: 2009 - Milk and milk products - Sensory analysis - Part 2: Recommended methods for sensory evaluation Publication Year - 2012 in processed cheese and processedThis standard specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples. It is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935 1 IDF 99 1 and other ISO or IDF sensory methodologies for specific situations and products. This Standard has been technically revised by ISO 22935
