ICAR Research Data Repository for Knowledge Management
Changes in the nitrogenous constituents of groundnut milk during souring.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/3349/
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| Title |
Changes in the nitrogenous constituents of groundnut milk during souring.
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| Creator |
Moorjani, M. N.
Bhatia, D. S. |
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| Subject |
04 Fermentation Technology
03 Peanut |
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| Description |
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. |
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| Date |
1954
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/3349/1/Journal_of_Scientific_and_Industrial_Research_1954_13B_4_274-276.pdf
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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