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The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg

Published online by Cambridge University Press:  15 May 2009

C. L. Heller ,
B. C. Roberts ,
A. J. Amos ,
Muriel E. Smith  and
Betty C. Hobbs
C. L. Heller
Affiliation:
British Egg Marketing Board, London, W. 1
B. C. Roberts
Affiliation:
John Rannoch Ltd., Haughley Park, Suffolk
A. J. Amos
Affiliation:
D. W. Kent-Jones and A. J. Amos, Willesden, London, N.W. 10
Muriel E. Smith
Affiliation:
Central Public Health Laboratory, Colindale, London, N.W. 9
Betty C. Hobbs
Affiliation:
Central Public Health Laboratory, Colindale, London, N.W. 9
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Experiments carried out by the British Egg Marketing Board in order to establish a heat treatment which would effectively pasteurize liquid whole egg are described.

The results of large scale bakery trials and subsequent trade demands indicate that the recommended pasteurization treatment gives a product of a satisfactory baking performance.

It is recommended that for the adequate pasteurization of whole-egg products, a temperature of 64·4°C. (148° F.) for the minimum holding time of 2·5 min. should be used.

Type
Research Article
Information
Journal of Hygiene , Volume 60 , Issue 2 , June 1962 , pp. 135 - 143
Copyright
Copyright © Cambridge University Press 1962

References

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