Microbiological activities in fermented egg whites with different level of milk and fermentation times

Abstract

Microbiological processing of eggs is a process involving microbes in producing egg products. The research objective was to study the microbiological activity of fermented egg whites using different levels of milk and fermentation time. The studies used a completely randomized factorial pattern design, 4 x 5 treatments with 4 replications. The research materials were eggs, full cream milk powder and mixed LAB (L. bulgaricus, L.achidopillus, and Streptococcus thermopillus). The parameters measured were microbial activity, among others, total microbes, total acid and the pH value of fermented egg whites. The treatment of the study was the addition of milk level (%) including, 0, 2, 4 and 6. Fermentation times were 0, 12, 24, 36, and 48 h. The results showed that milk level and fermentation times had a significant effect (P <0.01) and there was an interaction between the two to total microbes and pH values. But both did not show a significant effect on the total acid in the fermentation egg whites. Adding 4% of milk with 12 h of fermentation can increase the number of microbes and reduces the pH value of fermented egg whites. The total acid in the egg white does not change during the fermentation process and the addition of milk levels.