DRIED WHOLE EGG POWDER: V. DEFINITION AND PROPERTIES OF LOW GRADE EGG POWDERS

1943 ◽  
Vol 21d (8) ◽  
pp. 267-269 ◽  
Author(s):  
M. W. Thistle ◽  
Margaret Reid ◽  
N. E. Gibbons
Keyword(s):  
Protein Fraction ◽  
Human Consumption ◽  
Low Grade ◽  
Fluorescence Measurements ◽  
Oxygen Formation ◽  
Fat Fraction ◽  
Egg Powder ◽  
Whole Egg

The point at which 50% of tasters regarded dried whole egg preparations as unsuitable for human consumption coincided with a rating of 2.7 on a scale ranging from 10 for excellent, fresh egg to 0 for repulsive material. The protein fraction of these low grade samples had deteriorated badly, as shown by fluorescence measurements. The fat fraction showed no evidence of peroxide oxygen formation.

DRIED WHOLE EGG POWDER: XXVIII. REPRODUCIBILITY AND INTERRELATION OF METHODS OF ASSESSING QUALITY

1949 ◽  
Vol 27f (2) ◽  
pp. 73-79 ◽  
Author(s):  
Jesse A. Pearce ◽  
M. W. Thistle
Keyword(s):  
Particle Size ◽  
Potassium Chloride ◽  
Density Measurements ◽  
Baking Quality ◽  
Fluorescence Measurements ◽  
Egg Powder ◽  
Whole Egg ◽  
Spray Dried

The relation between palatability and fluorescence value previously established for 33 samples of plain egg powder, was substantiated by comparisons for 118 samples. Fluorescence measurements were more readily reproduced among various laboratories than measurements of potassium chloride value. Batter density measurements were found to be a satisfactory measure of the baking quality of sugar–egg powder and were more convenient than the baking of test cakes. Particle size of spray-dried sugar–egg powder was also related to baking quality; powder falling between 50 and 200 mesh (U.S. Bureau of Standards) yielded the lightest sponge goods.

DRIED WHOLE EGG POWDER: XIV. EFFECTS OF LOW TEMPERATURE, LOW MOISTURE CONTENT, CARBON DIOXIDE PACK, AND COPPER CONTAMINATION ON KEEPING QUALITY

1944 ◽  
Vol 22f (4) ◽  
pp. 80-86 ◽  
Author(s):  
M. W. Thistle ◽  
Margaret Reid ◽  
W. Harold White ◽  
A. H. Woodcock
Keyword(s):  
Carbon Dioxide ◽  
Low Temperature ◽  
Moisture Content ◽  
Copper Contamination ◽  
Keeping Quality ◽  
Fat Fraction ◽  
Objective Tests ◽  
Egg Powder ◽  
Whole Egg ◽  
Volatile Materials

As shown by objective tests of quality, egg powder slowly deteriorated even at temperatures as low as − 40 °C. Low moisture content had a marked preservative action, but powders containing 1.4% volatile materials suffered some deterioration when held at 37° and 48 °C. The use of a carbon dioxide pack afforded some measure of protection against heat deterioration, particularly on the solubility of the powder.Copper contamination had no demonstrable effect on quality, as measured by potassium chloride and fluorescence values, on powders stored at 21 °C. for three months, even in the presence of oxygen. The fat fraction showed no evidence of peroxide oxygen development.

DRIED WHOLE EGG POWDER: X. THE EFFECT OF ADDED SUBSTANCES ON KEEPING QUALITY

1944 ◽  
Vol 22f (2) ◽  
pp. 34-38 ◽  
Author(s):  
Jesse A. Pearce ◽  
A. H. Woodcock ◽  
N. E. Gibbons
Keyword(s):  
Lactic Acid ◽  
Sodium Chloride ◽  
Sodium Bicarbonate ◽  
Sodium Acetate ◽  
Fluorescence Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders, treated with a number of substances prior to drying, were stored at temperatures from 23.9° to 47.7 °C. Deterioration in quality was assessed by fluorescence measurements, supported in some instances by palatability tests.Fluorescence development in powders containing sodium chloride in combination with either citric or lactic acid was more rapid than in the control powder. The effect was less marked when any of these substances was used alone. The addition of 15% sucrose was more effective in inhibiting fluorescence development at 23.9 °C. than at 37.2 °C. but had no effect at 47.7 °C. The addition of 0.2% sodium bicarbonate, an amount that did not affect the flavour of the powder, retarded deterioration as indicated by fluorescence and palatability tests. Other alkaline salts studied (sodium acetate, benzoate, citrate, salicylate, and tartrate) had no effect.

DRIED WHOLE EGG POWDER: I. METHODS OF ASSESSING QUALITY

1943 ◽  
Vol 21d (1) ◽  
pp. 1-7 ◽  
Author(s):  
M. W. Thistle ◽  
J. A. Pearce ◽  
N. E. Gibbons
Keyword(s):  
Moisture Content ◽  
Potassium Chloride ◽  
Bacterial Count ◽  
Fluorescence Measurements ◽  
Water Value ◽  
Wide Range ◽  
Egg Powder ◽  
Whole Egg

Several methods of assessing quality in dried whole egg powders were studied on a wide range of material from Canadian egg drying plants. Moisture content and bacterial count varied independently, and are regarded as necessary measures of quality. Beating value, pH of egg batter, water value, potassium chloride value, fluorescence measurements, and palatability ratings were all significantly interrelated. Of these methods, potassium chloride value and fluorescence measurements were the most sensitive and also the most closely associated with palatability ratings.

scholarly journals Enterococcal Species Associated with Slovak Raw Goat Milk, Their Safety and Susceptibility to Lantibiotics and Durancin ED26E/7

Processes ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 681
Author(s):  
Andrea Lauková ◽  
Valentína Focková ◽  
Monika Pogány Pogány Simonová
Keyword(s):  
Biofilm Formation ◽  
Goat Milk ◽  
Surface Protein ◽  
Human Consumption ◽  
Low Grade ◽  
Pathogenic Potential ◽  
Aggregation Substance ◽  
Enterococcal Species ◽  
Traditional Dairy Products ◽  
Original Information

Goat milk has become a popular item of human consumption due to its originality. Enterococci are ubiquitous bacteria, and they can also be found in traditional dairy products. This study focuses on the safety of enterococci from Slovak raw goat milk and on their susceptibility to lantibiotic bacteriocins and durancin ED26E/7, which has not previously been studied. Biofilm formation ability in enterococci, virulence factor genes, enzyme production and antibiotic profile were investigated. Samples of raw goat milk (53) were collected from 283 goats in Slovakia. MALDI-TOF mass spectrometry identified three enterococcal species: Enterococcus faecium, E. hirae and E. mundtii, with dominant occurrence of the species E. faecium. Low-grade biofilm formation ability (0.1 ≤ A570 < 1.0) was found in four strains of E. faecium.Gelatinase, hyaluronidase, aggregation substance and enterococcal surface protein genes were absent in these enterococci. Gene efaAfm (adhesin) was detected in five E. faecium strains. However, it was not detected in biofilm-forming strains. Enterococci detected in Slovak raw goat milk were found not to have pathogenic potential; four strains even produced high amounts of useful β-galactosidase. The strains were susceptible to lantibiotic bacteriocin treatment and to durancin ED26E/7 as well, which represents original information in dairy production.

Hydrophobic Grid Membrane Filter Method for Aerobic Plate Count in Foods: Collaborative Study

1986 ◽  
Vol 69 (4) ◽  
pp. 671-676 ◽  
Author(s):  
Phyllis Entis ◽  
◽  
J Allen ◽  
A Bhatnagar ◽  
A Brouwer ◽  
...  
Keyword(s):  
Membrane Filter ◽  
Collaborative Study ◽  
Raw Milk ◽  
Plate Count ◽  
Filter Method ◽  
Membrane Filter Method ◽  
Aerobic Plate Count ◽  
Egg Powder ◽  
Raw Poultry ◽  
Whole Egg

Abstract Twenty-one laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method for aerobic plate count by comparing its performance against the AOAC/APHA pour plate method. Raw milk, raw poultry, whole egg powder, flours, and spices were included in the study. Counts obtained by the HGMF and pour plate methods did not differ significantly, except in the case of whole egg powder, for which the HGMF method produced significantly higher counts. The hydrophobic grid membrane filter method for aerobic plate count in foods has been adopted official first action.

DRIED WHOLE EGG POWDER: XXIV. SOME FACTORS AFFECTING COLOUR

1947 ◽  
Vol 25f (2) ◽  
pp. 149-159
Author(s):  
H. Tessier ◽  
J. R. Marier ◽  
Jesse A. Pearce
Keyword(s):  
Scattered Light ◽  
Sunset Yellow ◽  
Yellow Colour ◽  
Factors Affecting ◽  
The United Kingdom ◽  
Cone Type ◽  
Egg Powder ◽  
Grey Colour ◽  
Whole Egg

A nine filter colour comparator was used to compare egg powders with strips showing the colour of dried egg as received in the United Kingdom. Drying either fresh or frozen eggs did not affect powder colour but Grade B and Grade C eggs gave a product with a more intense yellow colour than Grade A eggs. The area of Canada in which eggs were produced did not affect the colour of the subsequent powder appreciably but powders prepared from eggs produced in May to July, 1945 were a more intense yellow than those from eggs produced in January to April of the same year. Exposure of the liquid egg to light before drying resulted in powders of a duller grey colour than when the liquid was kept in the darkness. Commercial cone-type driers gave powders of a more intense yellow than commercial box-type driers, while powders prepared on the laboratory drier were paler than those prepared on the commercial driers. Coarse powders scattered less of the impinging light than fine powders but the colour quality of the scattered light was unaffected. The addition of a mixture of two dyes, Tartrazme and Sunset Yellow, to liquid egg before drying improved the colour of the resulting powder.

DRIED WHOLE EGG POWDER: XXIII. THE EFFECT OF MOISTURE CONTENT AND METHOD OF PACKING ON THE STORAGE LIFE OF DRIED SUGAR–EGG MIXTURES

1946 ◽  
Vol 24f (6) ◽  
pp. 430-436
Author(s):  
R. L. Hay ◽  
Jesse A. Pearce
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Life ◽  
High Moisture ◽  
Effect Of Moisture ◽  
Egg Powder ◽  
Whole Egg

Dried sugar–egg powders, obtained from a commercial Canadian source, were adjusted to 1.4, 2.8, and 3.2% moisture and stored at 40°, 80°, and 120° F. from 1 to 52 weeks. Quality of the powder was assessed by measurement of fluorescence, potassium chloride value, pH, and foaming volume. The rate of deterioration increased with an increase in moisture content at 80° and 120° F. The effect of moisture content on fluorescence and potassium chloride values was negligible at 40° F., but high moisture in powders stored at this temperature accelerated the development of acidity and the loss in baking quality as assessed by foaming volume.Packing in carbon dioxide, nitrogen, and in vacuo had a slight beneficial effect on dried sugar–egg powder.

DRIED WHOLE EGG POWDER: XX. THE EFFECT OF GRADE OF EGGS, LOCALITY AND MONTH OF PRODUCTION, AND CLIMATIC CONDITIONS ON THE SOLIDS CONTENT OF LIQUID EGG AND ON THE QUALITY OF THE POWDER PRODUCED

1946 ◽  
Vol 24f (4) ◽  
pp. 215-223 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
Miss B. Metcalfe ◽  
H. Tessier
Keyword(s):  
Potassium Chloride ◽  
Egg Production ◽  
Quality Measures ◽  
Climatic Conditions ◽  
Quality Attribute ◽  
Egg Powder ◽  
Solids Content ◽  
Whole Egg ◽  
Average Fluorescence

Grade A large eggs had the lowest average solids content (25.6%) of the grades studied and Grade C eggs had the highest (26.6%). The solids content increased during the period from December 1944 to July 1945. The total increase during this interval was about 0.5%.The average potassium chloride value of powder produced from Grades B and C eggs was higher than the value for Grade A medium eggs; Graded medium and pullet eggs produced powder better in this quality attribute than Grade A large (differences of about 2%). The use of Grade C eggs resulted in a powder with an average fluorescence value about 2 units greater than for powder from any other grade of eggs. The month of egg production affected quality measures on the resulting powder. As the season progressed there was a decrease in the fluorescence value and pH and an increase in potassium chloride value and foaming volume value.The changes noted could not be attributed to climatic conditions, but may be attributable to feeding practices and to increased age of the hen.

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