Hostname: page-component-76fb5796d-qxdb6 Total loading time: 0 Render date: 2024-04-26T07:32:06.666Z Has data issue: false hasContentIssue false
  • English
  • Français

Pasteurization of Liquid Egg White

Published online by Cambridge University Press:  18 September 2007

F. E. Cunningham ,
J. A. Garibaldi ,
K. Ijichi  and
Hans Lineweaver
F. E. Cunningham
Affiliation:
Western Regional Research Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, U.S.A.
J. A. Garibaldi
Affiliation:
Western Regional Research Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, U.S.A.
K. Ijichi
Affiliation:
Western Regional Research Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, U.S.A.
Hans Lineweaver
Affiliation:
Western Regional Research Laboratory, Western Utilization Research and Development Division, Agricultural Research Service, U.S. Department of Agriculture, Albany, California, U.S.A.
Get access

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
World's Poultry Science Journal , Volume 21 , Issue 4 , October 1965 , pp. 365 - 369
Copyright
Copyright © Cambridge University Press 1965

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ayres, J. C., and Slosberg, H. H., 1949. Destruction of Salmonella in egg albumen. Food Technol, 3: 180.Google Scholar
Banwart, G. J., and Ayres, J. C., 1956. The effect of high temperature storage on the content of Salmonella and on the functional properties of dried egg white. Food Technol. 10: 68.Google Scholar
Banwart, G. J., and Ayres, J. C., 1957. The effect of pH on the growth of Salmonella and functional properties of liquid egg white. Food Technol. 11: 244.Google Scholar
Barmore, M. A., 1936. The influence of various factors, including altitude, in the production of angel food cake. Colo. Agri. Exp. Sta. Tech. Bull. No. 15.Google Scholar
Beilinsson, A., 1929. Thermostabilisation der eiweisslösungen mit rohrzucker und glycerin. Biochem. Z. 213: 399.Google Scholar
Bergquist, D. H., 1961. Method of producing egg albumen solids with low bacteria count. U. S. Patent 2,982,663.Google Scholar
Bernard, C., Slosberg, H. M., Lowe, B., and Stewart, G. F., 1948. Factors influencing performance of egg white in angel cakes. Poultry Sci. 27: 653.Google Scholar
Bruch, C. W., and Koesterer, M. G., 1962. Destruction of enteric bacteria in liquid egg with beta-propiolactone. Appl. Microbiol. 10: 123.CrossRefGoogle ScholarPubMed
Bryne, A. F., and Rayman, M. M. 1954. Incidence and types of Salmonella found in commercial processing of dehydrated egg products. From—Stability of Dehydrated Eggs—a Symposium. National Academy of Sciences, Nat. Res. Council and Q. M. Food and Container Institute for the Armed Forces. p68. Ed. by Peterson, M. S. et al. Google Scholar
Clinger, C. A., Young, A., Prudent, I., and Winter, A. R., 1951. The influence of pasteurization, freezing, and storage on the functional properties of egg white. Food Technol. 5: 166.Google Scholar
Cunningham, F. E., and Lineweaver, Hans, 1965. Heat stability of egg white and egg white proteins in relation to egg white pasteurization. Food Technol. (in press).Google Scholar
Elleman, G., 1959. Salmonella infection of eggs. International Veterinary Congress, Madrid. Rep. 16, pp 5–7.Google Scholar
Gibbons, N. E., and Moore, R. L., 1944. Dried whole egg powder. XI. Occurrence and distribution of Salmonella organisms in Canadian powder. Can. J. Res., F 22: 48.CrossRefGoogle Scholar
Hinshaw, W. R., and McNeil, E., 1951. Salmonella infection as a food industry problem. Adv. Food Res. 3: 209.CrossRefGoogle ScholarPubMed
Holme, J., 1964. Heat treatment of albumen. U. S. Patent 3,156,570.Google Scholar
Ijichi, K., Hammerle, O. A., Lineweaver, H., and Kline, L., 1964. Effects of ultraviolet irradiation of egg liquids on Salmonella destruction and performance quality with emphasis on egg white. Food Technol. 18: 124.Google Scholar
Kline, L., Sugihara, T. F., Bean, M. L., and Ijichi, K. 1955. Heat pasteurization of raw liquid egg white. Food Technol. (submitted for publication).Google Scholar
Koesterer, M. G., and Fritzsching, E., 1964. Egg decontamination. U. S. Patent 3,136,641.Google Scholar
Lloyd, W. E., and Harriman, L. A., 1957. Method of treating egg whites. U. S. Patent 2,776,214.Google Scholar
Mickelson, M. N., and Flippin, R. S., 1960. Use of Salmonellae antagonists in fermenting egg white. II. Microbioloscal methods for the elimination of Sallmonellae from egg white. Appl. Microbiol. 8: 371.CrossRefGoogle ScholarPubMed
Mink, L. D., and Silliker, J. H., 1962. Treatment of egg material. U. S. Patent 3,028,245.Google Scholar
Moller-Madsen, A. A., 1957. Pasteurisering af aegprodukter. Sundhedsplejen 10: 102.Google Scholar
Nickerson, J. T. R., Charm, S. E., Brogle, R. C., Lockhart, E. E., Proctor, B. E. and Lineweaver, H., 1957. Use of hlgh-voltage cathode rays to destroy bacteria of the Salmonella group in liquid and frozen egg white and egg white solids. Food Technol. 11: 159.Google Scholar
Payawal, S. R., Lowe, B., and Stewart, G. F., 1946. Pasteurization of liquid-egg product. II. Effect of heat treatments on appearance and viscosity. Food Res. 11: 246.CrossRefGoogle Scholar
Roe, F. J. C., and Salaman, M. H., 1955. Further studies on incomplete carinogenesis:triethylene melamine (T.E.M.), 1,2-benzanUuacene, and B-propiolactone, as initiators of skin tumour formation in the mouse. British J. Cancer 9: 177.CrossRefGoogle Scholar
Roe, F. J. C., and Glendenning, O. M., 1956. The carcinogenicity of B-propiolactone for mouse skin. British. J. Cancer 10: 357.CrossRefGoogle Scholar
Romanoff, A. L., and Romanoff, A. J., 1949. The Avian Egg, John Wiley and Sons, Inc., N.Y.Google Scholar
Slosberg, H. M., Hanson, H. L., Stewart, G. F., and Lowe, B., 1948. Factors influencing the effects of heat treatment on the leavening power of egg white. Poultry Sci. 27: 294.CrossRefGoogle Scholar
Wilkin, M., and Winter, A. R., 1947. Pasteurization of egg yolk and white. Poultry Sci. 26: 136.CrossRefGoogle Scholar
Winter, A. R., 1952. Production of pasteurized frozen egg products. Food Technol. 6: 414.Google Scholar
Wisely, D. V., and Falk, H. L., 1960. Beta-propiolactone is a carcinogen. J. Am. Med. Assoc. 173: 1161.CrossRefGoogle Scholar
Van Olphen, H. A., 1953. Pasteurizing egg products. Dutch Patent 71,791.Google Scholar