Twenty-one experimental batches of instant nonfat dry milk (NDM) were prepared in cooperation with four commercial manufacturers and three suppliers of vitamins. Vitamins A and D were added to yield levels of 10,000 and 2,000 ][U/lb of NDM, respectively, in fortified batches. Flavor evaluations by a trained panel (triangle difference test) were made initially and periodically during storage at 100 and 70 F up to 5 and 12 months, respectively.
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Thomas et al. (1965) studied this question.
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