Changes in the nitrogenous constituents of groundnut milk during souring.

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.