ISO 22935 sensory analysis for label claim verification in dairy products

Comprehensive Guide to ISO 22935 Sensory Analysis for Label Claim Verification in Dairy Products Laboratory Testing Service

ISO 22935 is a sensory analysis standard that governs the evaluation of dairy products, including milk, cheese, and yogurt. This standard provides guidelines for sensory assessors to evaluate the texture, flavor, aroma, and overall acceptability of dairy products.

The legal and regulatory framework surrounding ISO 22935 sensory analysis is governed by various international and national standards, including:

The International Organization for Standardization (ISO) is responsible for developing and maintaining international standards, including ISO 22935. The standard development process involves a collaborative effort between experts from around the world to ensure that the standard is globally applicable and relevant.

Standards evolve and get updated to reflect changes in technology, scientific understanding, and industry needs. In 2017, ISO published a revised version of the standard (ISO 22935:2017), which includes new guidance on sensory evaluation protocols for dairy products.

The standard requires compliance with specific requirements, including:

Compliance with ISO 22935 is essential for industries that require sensory analysis as part of their quality control or regulatory requirements. This includes dairy product manufacturers, importers, and exporters.

Conducting ISO 22935 sensory analysis for label claim verification in dairy products testing is crucial for several reasons:

1. Ensures product safety: Sensory evaluation helps identify potential contaminants or defects that can compromise product quality and safety.

2. Maintains regulatory compliance: Compliance with international and national standards ensures that products meet labeling claims and regulatory requirements.

3. Enhances customer satisfaction: Accurate sensory evaluation helps manufacturers ensure that their products meet consumer expectations, leading to increased customer satisfaction.

4. Competitive advantages: Companies that conduct ISO 22935 testing can differentiate themselves from competitors by demonstrating a commitment to quality and product safety.

The consequences of not performing this test include:

1. Non-compliance with regulations: Failure to comply with labeling claims or regulatory requirements can result in penalties, fines, or even product recalls.

2. Loss of customer trust: Inaccurate or unreliable sensory evaluation can lead to negative reviews, loss of customer loyalty, and decreased market share.

Industries that require this testing include:

1. Dairy product manufacturers

2. Importers and exporters of dairy products

3. Retailers and distributors of dairy products

The risk factors associated with not performing ISO 22935 testing are significant, including:

1. Product contamination: Failure to detect contaminants can lead to foodborne illnesses or other health issues.

2. Economic losses: Non-compliance with regulations or inaccurate sensory evaluation can result in financial losses due to penalties, recalls, or decreased market share.

Quality assurance and quality control aspects of ISO 22935 testing include:

1. Training and certification of sensory assessors

2. Calibration of testing equipment

3. Sample preparation and presentation procedures

4. Testing conditions and methodology

This test contributes to product safety and reliability by ensuring that dairy products meet labeling claims and regulatory requirements.

The ISO 22935 sensory analysis for label claim verification in dairy products testing involves the following steps:

1. Sample preparation: Samples are prepared according to specific guidelines, including temperature control, sample size, and presentation.

2. Sensory evaluation: Trained sensory assessors evaluate the samples using standardized protocols, including texture, flavor, aroma, and overall acceptability.

3. Data collection: Data is collected and recorded using a standardized data sheet or electronic reporting system.

4. Analysis: Collected data is analyzed to determine the mean scores, standard deviations, and other statistical parameters.

The testing equipment used includes:

1. Sensory booths: Climate-controlled rooms designed for sensory evaluation

2. Temperature control systems: Devices that maintain precise temperature conditions during testing

3. Sample presentation equipment: Utensils or devices used to present samples in a controlled manner

The testing environment requires specific conditions, including:

1. Temperature: Between 18C and 22C (64F to 72F)

2. Humidity: Between 40 and 60

3. Lighting: Natural light or standardized lighting conditions

Data Collection and Analysis

Collected data is analyzed using statistical software, including:

1. Mean scores: Calculated for each sample and attribute

2. Standard deviations: Determined to measure variability between samples

3. Descriptive statistics: Used to summarize data, such as minimum, maximum, and median values

Conclusion

In conclusion, ISO 22935 sensory analysis for label claim verification in dairy products testing is a critical component of quality control and regulatory compliance. By conducting this test, manufacturers can ensure that their products meet labeling claims and regulatory requirements, enhancing customer satisfaction and market share.

The standard requires training and certification of sensory assessors, calibration of testing equipment, sample preparation and presentation procedures, testing conditions, and methodology. Failure to comply with these requirements can result in non-compliance with regulations, loss of customer trust, and economic losses.

Industries that require this testing include dairy product manufacturers, importers, and exporters, as well as retailers and distributors of dairy products.

The risk factors associated with not performing ISO 22935 testing are significant, including product contamination, economic losses, and regulatory non-compliance. Quality assurance and quality control aspects of ISO 22935 testing include training and certification of sensory assessors, calibration of testing equipment, sample preparation and presentation procedures, and testing conditions and methodology.

By conducting this test, manufacturers can ensure that their products meet labeling claims and regulatory requirements, enhancing customer satisfaction and market share.