This document specifies recommended methods for the sensory evaluation of specific milk and milk products. It specifies criteria for the sampling and preparation of samples and the assessment of the samples.

This document is suitable for application in conjunction with the sensory methodologies outlined in ISO 22935‑1 | IDF 99-1 and other ISO or IDF sensory methodologies for specific situations and products.

Annex A provides international tables of common attributes, including terms in the official ISO languages English and French as well as equivalent terms in German and Spanish.