The pasteurization of liquid whole egg and the evaluation of the baking properties of frozen whole egg
- 1 June 1962
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 60 (2), 135-143
- https://doi.org/10.1017/s0022172400039401
Abstract
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.Keywords
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