Abstract
Five kinds of soups and puddings were made using old and new nonfat dry milk. Each sample was tasted twice by 42 taste panel members from oriental countries. Average of scores for each sample and range of score of individual judges on the four samples of each product were compared based on the score sheets. The results obtained are surrimarized as follows: -
1. Most of the judges like these foods moderately well.
2. It was found that no difference in scores between two samples which were prepared with old and new nonfat dry milk appeared in either products-soups or puddings. Therefore, it may be concluded that foods prepared from old nonfat dry milk were accepted as well as the products made with new milk.
3. Plain nonfat dry milk was also given to members for tasting as a beverage. The aged nonfat dry milk was more palatable when used in food preparation rather than in using as a beverage.
