An index of flavor was used to evaluate the effect of adding dioctyl sodium sulfosuccinate (DSS) to milk to stabilize its flavor. Four DSS levels (in parts per million) were used, including no DSS, and the milk was stored for 7 weeks and 28 weeks to observe the effect of DSS level on storage time. Milk from four different sources (replicates) was used. Use an appropriate computer program to perform an analysis of variance to determine the effects of DSS, storage time, and their interaction, using the 0.05 level of significance.

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DSS=0 DSS= 50 DSS=100 DSS= 150 Time (weeks)28 28 28 28 Replicate 2 338 29.0 358 30.9 35.8 324 354 33.9 Replicate 3 34.7 27.2 344 29.8 34.6 33.0 363 32.5 Replicate 4 35.0 284 35.1 316 359 32.9 37.0 34.7