Author Question: If a consumer were interested in making tomato soup from scratch, what steps would you have him/her ... (Read 36 times)

hbsimmons88 · **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.

leannegxo · **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