§ 58.2759 - Explanation of terms.

(a) With respect to flavor:

(1) Slight. Detected only upon critical examination.

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

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

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

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

(b) With respect to physical appearance:

(1) Reasonably free-flowing. Pours in a fairly constant, uniform stream from the open end of a tilted container or scoop.

(2) Very slight pressure. Lumps fall apart with only light touch.

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

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