Abstract: This paper tries to introduce the techndogical process of making peanut milk by the method of hy drolyzation with papain and that 0. 6% was determined as the optimum one of the papain/peanut cake values by combining the sensory tests with the contents of soluble protein and free amino-acid.

Key words: Peanut cake Peanut milk Papain Solube protein Free aminoacid