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Changes in the nitrogenous constituents of groundnut milk during souring.

Moorjani, M. N. and Bhatia, D. S. (1954) Changes in the nitrogenous constituents of groundnut milk during souring. Journal of Scientific and Industrial Research, 13B. pp. 274-276.

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Abstract

of groundnut milk during progressive lactic souring of milk at 37°G. have been studied over a period of 5 days. The total nitrogen content remained unchanged, while non-protein nitrogen and ammonia-nitrogen increased and the protein nitrogen decreased as a result of souring. The titratable acidity of the milk increased on souring for the first two days and later showed a gradual fall.

Item Type: Article
Uncontrolled Keywords: nitrogenous constituents, groundnut milk, lactic souring
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 22 Legumes-Pulses > 03 Peanut
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Sep 2012 06:39
Last Modified: 21 Sep 2012 06:39
URI: http://ir.cftri.com/id/eprint/3349

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