Author:
Heller C. L.,Roberts B. C.,Amos A. J.,Smith Muriel E.,Hobbs Betty C.
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.
Publisher
Cambridge University Press (CUP)
Subject
Public Health, Environmental and Occupational Health,Immunology
Cited by
29 articles.
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