This document summarizes the sensory evaluation procedure for different types of milk powder, including whole milk powder, skim milk powder, and malted milk. The procedure involves examining the powder container and odor, evaluating the powder for appearance and flavor, reconstituting the powder in water, allowing it to stand, and then evaluating the reconstituted milk for flavor by sipping, rolling in the mouth, and smelling. Descriptors are provided for flavors and characteristics to look for in whole milk powder, skim milk powder and malted milk.