Many rabbis followed the premise that taste is principle (Hebrew: ta'am k'ikar, טעם כעיקר): in the event of an accidental mixing of milk and meat, the food could be eaten if there was no detectable change in taste.[1][2] Others argued that forbidden ingredients could constitute up to half of the mixture before being disallowed.[48][49] Today the rabbis apply the principle of batel b'shishim[50] (nullified in sixty; that is, permissible so long as forbidden ingredients constitute no more than 1/60 of the whole).[51]