Download Egg Pasteurization Manual 1969 PDF Free - Full Version
Download Egg Pasteurization Manual 1969 by ['Tomas Muzzio'] in PDF format completely FREE. No registration required, no payment needed. Get instant access to this valuable resource on PDFdrive.to!
About Egg Pasteurization Manual 1969
The document provides information on egg pasteurization, including: - Eggs typically consist of 11% shell, 58% white, and 31% yolk, though commercial separation yields 12-15% white in the yolk fraction. - Salmonella is the primary pathogen of concern, as it can cause food poisoning if consumed in sufficient numbers. Pasteurization destroys Salmonella without significantly changing egg nutrition. - Heating can impact functional properties of eggs like foaming, thickening, binding and emulsifying, so pasteurization aims for the minimum heat needed to kill Salmonella.
Detailed Information
| Author: | ['Tomas Muzzio'] |
|---|---|
| Publication Year: | 2013 |
| Pages: | 54 |
| Language: | English |
| Format: | |
| Price: | FREE |
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