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Author Question: If a consumer were interested in making tomato soup from scratch, what steps would you have him/her ... (Read 37 times)

hbsimmons88

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on: Aug 2, 2018
If a consumer were interested in making tomato soup from scratch, what steps would you have him/her take to ensure a smooth product? What would be the possible effect of reheating the leftover soup? How does the isoelectric point concept fit into
 
  this discussion?

Question 2

The number of carbon atoms outside the ring of a ketose is
 
  (1) 1, (2), 2, (3) 3, (4) 4, (5) none of these.


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leannegxo

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Reply #1 on: Aug 2, 2018
Answer to Question 1

Heat the juice and milk separately. Combine when hot. Add juice to milk while stirring slowly. You might also suggest that a white sauce be made. Starch in the white sauce protects the protein. Reheating the soup allows more time for the casein to be involved with the acid. This lowers the pH close to the isoelectric point of the casein protein (4.6). This destabilizes the casein further, and curdling might occur.

Answer to Question 2

2


hbsimmons88

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Reply 2 on: Aug 2, 2018
Wow, this really help

hollysheppard095

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Reply 3 on: Yesterday
Gracias!

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