Nine clean 250 ml glass bottles were filled with six milliliters of whole milk. The bottles were capped and stored at room temperature (68F) and allowed to ferment for three days. After the three days, a panel of five smelled each of the nine bottles for an initial odor evaluation. The three supplied cleaning products were used at 100% concentration. Three bottles were treated for each supplied cleaner for three treatment cycles, with each treatment cycle consisting of two sprays of the respective cleaner directly into the bottle. Following each treatment cycle the bottles were swirled and agitated so the cleaner can mix with the cleaner. After each treatment cycle, the panelists rated the malodor of the milk in the bottles.
The nine milk bottles were treated for a total of three treatment cycles: six sprays overall of each cleaner. The panelists rated the malodor of the milk after each treatment cycle, where one was considered close to no smell of malodor and five was the worst malodor level. Subsequently, the nine milk bottles were allowed to ferment at room temperature (68F) overnight. The same panelists rated the malodor of the milk the following day. The nine bottles were then subjected to a final treatment cycle of two sprays of their respective supplied cleaners. The panelists smelled the bottles once again for a final rating. A value of two or higher is considered ineffective after the three treatment cycles.