An enzymic method for the determination of skimmed milk powder in soup and sauce mixes is described. The method is based on the determination of free lactose by its hydrolysis with β-galactosidase to galactose and glucose, the latter being determined by the hexokinase method. The determination is free of interference from reducing sugars and other substances present in soup and sauce mixes. The method is more rapid, accurate and reliable than other methods in current use.