The aim of this work was to investigate the possibility of using recombined or reconstituted milk as a substitute for fresh fluid milk. The studies were carried out by examining the organoleptic characteristics of pasteurised recombined, or pasteurised reconstituted milk and pasteurised fresh milk. The recombined milk was produced from skim milk powder (SMP) and three different milk fat sources (anhydrous milk fat (AMF), unsalted butter and cream). The reconstituted milk was prepared from whole milk powder (WMP). Sensory panelists tasted five samples comprising: 100% pasteurized recombined or reconstituted milk, 100% pasteurised fresh milk and 75:25, 50:50 and 25:75 blends of the pasteurised recombined or reconstituted milk and the pasteurised fresh milk. Results of the organoleptic tests indicated a preference for the pasteurised fresh milk over pasteurised recombined or reconstituted milk. Blending the recombined or reconstituted milk with pasteurised fresh milk after processing seems to increase their preference by the taste panel. The results of the present work support the hypothesis that recombined milk is an acceptable product and can be used as a substitute for pasteurised fresh milk. In fact, the 25% recombined or reconstituted milk samples were nearly accepted by the panel as much as the 100% fresh milk samples.