GB/T 47328.1-2026
UpcomingSensory analysis of milk and milk product—Part 1: Recruitment, selection, training and monitoring of assessors
乳及乳制品感官分析 第1部分：评价员的招募、选拔、培训和管理
Application Summary AI generated
This standard specifies procedures for recruiting, selecting, training, and monitoring sensory assessors specifically for milk and dairy product evaluation. It is applied in food quality control laboratories and dairy industry settings to ensure assessors can reliably detect flavor, texture, and aroma differences in products like milk, cheese, and yogurt. The standard supports consistent sensory testing for product development, shelf-life studies, and compliance with quality specifications.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.