GB/T 47328.2-2026
UpcomingSensory analysis of milk and milk product—Part 2: Methods for sensory evaluation
乳及乳制品感官分析 第2部分：感官分析方法
Application Summary AI generated
This standard specifies the sensory evaluation methods for assessing the appearance, texture, flavor, and aroma of milk and milk products. It is applied in the dairy industry for quality control, product development, and shelf-life testing to ensure consistency and consumer acceptability. The methods are used by trained sensory panels in laboratories or production facilities to evaluate both liquid and solid dairy items.
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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.