§ 58.2537 - Explanation of terms.

(a) With respect to flavor:

(1) Slight. Detected only upon critical examination.

(2) Definite. Not intense but detectable.

(3) Bitter. Distasteful, similar to the taste of quinine.

(4) Chalky. A tactual type of flavor lacking in characteristic milk flavor.

(5) Cooked. Similar to a custard flavor and imparts a smooth aftertaste.

(6) Feed. Feed flavors (such as alfalfa, sweet clover, silage, or similar feed) in milk carried through into the nonfat dry milk.

(7) Flat. Insipid, practically devoid of any characteristic reconstituted nonfat dry milk flavor.

(8) Oxidized. A flavor resembling cardboard and sometimes referred to as “cappy” or “tallowy”.

(9) Scorched. A more intensified flavor than “cooked” and imparts a burnt aftertaste.

(10) Storage. Lacking in freshness and imparting a “stale” aftertaste.

(11) Utensil. A flavor that is suggestive of improper or inadequate washing and sanitation of milking machines, utensils, or manufacturing equipment.

(b) With respect to physical appearance:

(1) Practically free. Present only upon very critical examination.

(2) Reasonably free. Present only upon critical examination.

(3) Slight pressure. Only sufficient pressure to disintegrate the lumps readily.

(4) Moderate pressure. Only sufficient pressure to disintegrate the lumps easily.

(5) Grainy. Minute particles of undissolved powder appearing in a thin film on the surface of a glass or tumbler.

(6) Lumpy. Loss of powdery consistency but not caked into hard chunks.

(7) Natural color. A color that is white to light cream.

(8) Unnatural color. A color that is more intense than light cream and is brownish, dull, or grey-like.

(9) Visible dark particles. The presence of scorched or discolored specks.