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

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. © 1962, Cambridge University Press. All rights reserved.