PASTEURIZATION OF SHELL EGGS

A process for pasteurization of intact shell eggs is provided wherein whole eggs are subjected to mild heat processing conditions effective to reduce or eliminate the microbial load in the egg white and egg yolk while retaining whole egg functionality and shelf life. The pasteurization process has b...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	STADELMAN, WILLIAM, J, SINGH, RAKESH, K, MURIANA, PETER, M, HOU, HUIYING
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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