IS 10281 : 1982 Method for senosry evaluation of processed cheese
UDC 637.325 : 543.92 | FAD 19 |
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Reaffirmed 2018 |
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