IS 10281 : 1982 Method for senosry evaluation of processed cheese

1 Scope

1.1 This standard prescribes conditions, technique, method andevaluation card for sensory evaluation of processed cheese.

2 References

IS 2 :1960Rules for rounding off numerical values

IS 1165 :1975Specification for milk powder

IS 2785 :1961Specification for hard cheese, processed cheeseand processed cheese spread

IS 5126 : Part I : 1969 Glossary of generalterms for sensorye valuation of foods:Part I Methodology

IS 5126 : Part II : 1969 Glossary of general termsfor sensory evaluationof foods:Part II Quality characteristics

IS 6273 : Part I :1971 Guide for sensory evaluation of foods:Part I Optimum requirements