Changes in the acidity and lactic acid content of 'Nono', a Nigerian cultured milk product |
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| Authors: | OO Atanda MJ Ikenebomeh |
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| Institution: | Nigerian Stored Products Research Institute, Onireke, Ibadan Substation, Oyo State;*Department of Microbiology, University of Benin, Benin, Nigeria |
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| Abstract: | Changes in the pH value and lactic acid content of the uninoculated, cultured Nigerian whole milk product, 'Nono', during incubation at room temperature (27°± 2°C) for 120 h were monitored. The pH decreased from 6·78 ± 0·19 to 4·30 ± 0·11 while the lactic acid content increased from 0·32 ± 0·04% to 2·50 ± 0·02% (w/v). This was accompanied by souring and curdling of the milk particles. |
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