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Scope 7 Normative references 7 Terms and definitions 8 Recruitment 9 Screening 10 Screening form and requirements 10 General 10 Session 1 — Basic odour and taste recognition 10 Session 2 — Milk powder and cream products 10 Session 3 — Cheese 10 Preparation of test samples for screening 11 Screening tests, materials and methods 11 Odour recognition 11 Basic taste recognition 12 Ranking tests 12 Difference testing 14 Descriptive ability and group discussion 16 Cheese 16 Cream 17 Marking schedule summary 18 Selection 19 Requirements for assessors in the panel 20 Training and monitoring of assessors for dairy products 20 General 20 References 20 Performance 24
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Common subject areas: medicine, law, business, engineering.
- Language
- EN
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- reference
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