THE KEEPING QUALITY OF DEHYDRATED MIXTURES OF EGG AND MILK

1946 ◽  
Vol 24f (1) ◽  
pp. 70-76 ◽  
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce ◽  
Joan Whittaker ◽  
H. Tessier
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Milk Powder ◽  
Storage Life ◽  
Carbohydrate Content ◽  
Added Sugar ◽  
Fluorescence Measurements ◽  
Similar Protein ◽  
Keeping Quality

The storage life of a dehydrated mixture of egg and milk, when assessed by both palatability and fluorescence measurements, was shorter than the life of milk powder of similar protein, fat, and carbohydrate content. Increased quantities of egg in the mixture decreased the quality of the mixture, both initially and during 16 weeks' storage. These effects were noticeable at all temperatures studied between 40° and 140° F. but were most marked above 80° F. After 16 weeks at 80° F., material packed under carbon dioxide usually had better palatability than the air-packed products. The effect of added sugar was most noticeable at 120° and 140° F. Lactose had a slightly beneficial effect; sucrose was more effective.

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: VI. EFFECT OF STORAGE TEMPERATURE AND GAS PACKING ON KEEPING QUALITY

1943 ◽  
Vol 21d (9) ◽  
pp. 271-276 ◽  
Author(s):  
W. Harold White ◽  
M. W. Thistle ◽  
Margaret Reid
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Potassium Chloride ◽  
Storage Temperature ◽  
Keeping Quality ◽  
Egg Powder ◽  
Whole Egg

Dried whole egg powders were obtained from three different manufacturers and stored at temperatures ranging from 7.1° to 32.1 °C. for periods up to six months. Quality was assessed by determination of fluorescence and potassium chloride values. At 23.8 °C. the rate of deterioration was comparatively rapid; at 32.1 °C. it was markedly so. To maintain quality during storage and transport dried egg should be stored at a temperature of 15.6 °C. or lower.The effect on keeping quality of packing in nitrogen, carbon dioxide, in vacuo, or in the form of compressed tablets was studied. Carbon dioxide alone had beneficial effect.

DRIED WHOLE EGG POWDER: XVIII. THE KEEPING QUALITY OF ACIDULATED, GAS-PACKED POWDERS OF LOW MOISTURE CONTENT

1946 ◽  
Vol 24f (1) ◽  
pp. 39-46 ◽  
Author(s):  
Jesse A. Pearce ◽  
Margaret Reid ◽  
W. H. Cook
Keyword(s):  
Carbon Dioxide ◽  
Moisture Content ◽  
Potassium Chloride ◽  
Storage Life ◽  
Ph Measurements ◽  
Keeping Quality ◽  
Egg Powder ◽  
Subsequent Storage ◽  
Whole Egg

Acidification of liquid egg prior to drying did not improve subsequent storage life, although pH measurements showed that powder from untreated egg became acid more rapidly during storage. Reduction in the moisture content (total volatiles) from 4.7 to 3.0% doubled, and reduction from 4.7 to 1.7% tripled, the storage life of dried whole egg powder as assessed by fluorescence tests. The maximum storage life predicted for the low moisture powder by this test was only 36 wk. at 27 °C. and 5 wk. at 38 °C. Palatability tests suggested that the product was somewhat less perishable, as a powder of 1.7% moisture was considered fit for use as an egg dish after 64 wk. at 27 °C. Gas-packing low moisture powders in an atmosphere of carbon dioxide appeared to be slightly more effective as a means of retaining palatability than packing in an atmosphere of air or nitrogen, but was particularly effective in preventing loss of solubility (assessed by potassium chloride values) during storage.

DRIED MILK POWDER: VI. THE EFFECT OF GAS- AND VACUUM-PACKING ON KEEPING QUALITY

1946 ◽  
Vol 24f (6) ◽  
pp. 445-449
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce
Keyword(s):  
Carbon Dioxide ◽  
Degradation Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Inert Gases ◽  
Whole Milk ◽  
Keeping Quality ◽  
General Improvement ◽  
Packing Process

Skim (1% fat) and whole (26, 28, and 30% fat) milk powders (2% moisture) from two plants were packed in air, carbon dioxide, nitrogen, 80% carbon dioxide and 20% nitrogen, 20% carbon dioxide and 80% nitrogen, and under vacuum, and stored for 12 months at 80° F. Quality was assessed by a tasting panel of 14 persons. Packing in an inert gas or under vacuum effected a general improvement in the quality of skim-milk powders. This was attributed to removal of volatile degradation products during the packing process and early storage. The storage life of whole milk powders was increased from a maximum of three months when packed in air to nine months when packed in inert gases or vacuum.

400. Factors influencing the keeping quality of ghee

1949 ◽  
Vol 16 (3) ◽  
pp. 356-362 ◽  
Author(s):  
D. P. Persai ◽  
C. R. Barnicoat
Keyword(s):  
Heat Treatment ◽  
Bacterial Culture ◽  
Storage Life ◽  
Summer Temperature ◽  
Final Temperature ◽  
Marked Influence ◽  
Factors Influencing ◽  
Keeping Quality ◽  
Main Factors

Of the four main factors commonly regarded as influencing keeping properties of ghee, viz. moisture content, acidity, heat treatment and type of bacterial culture used in souring, the heat treatment was found to be the most important.In general, the higher the final temperature (110° C. and higher) attained during evaporation, the better were the keeping properties of the product, providing that the butter had been heated in contact with curd, boiled as rapidly as possible, and given a minimum amount of stirring.The improved keeping properties conferred on ghee heated to 110–150° C. were promoted by antioxidants (apparently phospholipids) extracted from the curd during cooking.Initial acidity and moisture contents had no effect on storage life of ghee at 38° C., and the practice of grading ghee according to its acidity would appear to be of questionable value. Souring of milk to give 2·5–3·0% lactic acid and the accompanying desirable flavour did not detract from the keeping quality of the ghee made from it.The type of bacterial culture used for souring had only slight influence on keeping quality of ghee, but a marked influence on flavour.Storage life of ghee at 38° C. (‘Indian summer temperature’) could be predicted with fair accuracy from its rate of oxidation at 100° C. in a ‘Swift oxidation tester’.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

Sign in / Sign up

Export Citation Format

Share Document