Skim milk powder for use in cream of tomato soup |
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| Authors: | D D MUIR E A HUNTER I G WEST |
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| Affiliation: | Hannah Research Institute, Ayr, KA6 5HL, Scotland;Scottish Agricultural Statistics Service, University of Edinburgh, James Clerk Maxwell Building, The King's Buildings, Mayfield Road, Edinburgh EH9 352 |
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| Abstract: | The suitability of dried skim milk for incorporation in cream of tomato soup has been considered. The effect of changing powder protein content and heat classification on the texture and viscosity of cream of tomato soup was studied against a background of contrasting recipes and process conditions. The properties of the soup were shown to be insensitive to changes in powder properties. |
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