IS 7770 : 1975 Method for Sensory Evaluation of Ghee (Clarified Butterfat)

1 Scope

1.1 This standard prescribes conditions, technique, method andevaluation card for sensory evaluation of GHEE (clarifiedbutterfat).

2 References

IS 3508 :1968Methods of sampling and test for GHEE(butterfat)

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

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

IS 6273 : Part II :1971 Guide for sensory evaluation of foods:Part II Methods and evaluation cards

IS 6275 :1971Specification for lower extremity full length brace with joints with locks