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and environment of individuals, families and communities.
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Summary: "Merely bringing custards to a second boil, after the addition of the thickening mix, rendered them sterile of both Staphylococcus aureus and Salmonella enteritidis with which they had been inoculated.
Baked custard pies, which had been inoculated with Salmonell enteritidis and Staphylococcus aureus before baking were sterile in relation to these two organisms as they left the oven.
SUMMARY: The total lipid, cholesterol, phospholipid, and fatty acid content of dried whole (DWE), a refrigerated liquid egg substitute, a powdered egg substitute, and a commercial egg yolk replacer (EYR) were compared. All substitutes contained less total lipid, cholesterol, and phospholipid than DWE. The powdered substitute contained only half the total lipid content reported by the producers and only a fifth of the cholesterol of DWE, while the percentage distribution of fatty acids was similar to that of DWE. The liquid substitute and EYR had fatty acid distributions similar to soybean oil.
Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.
Rat growth and lipid response were compared for diets containing either DWE or a mixture of EYR and egg white. Both diets were fed with and without vitamin and mineral supplements. Rat growth response was greatest on the DWE diets, either with or without the supplements, was intermediate on the supplemented EYR diets, and was least on the unsupplemented EYR diets. The consumption of DWE-containing diets, when compared with the EYR-containing diets, caused greater liver weight, greater liver total lipid and total cholesterol content, and slightly higher serum cholesterol.
EXPERIMENTAL:This compared dried egg products of frozen control 140F, frozen control 140F redried, frozen control 140F acidifed, frozen control 140F acidified redried, frozen control 180F, frozen control 180F, acidified. The Quality of these dreid eggs was evaluated with varing storage and percent sugar in sponge cakes (2-eggs and 6 eggs: volume, compressibility, tensile strength; cream puffs (volume; and custards(curd tesnion and palatability (aroma, flavor).
This study investigated the relationships among initial product temperature, initial pH, and foaming of liquid whole eggs. Two temperatures (9 and 20C) and three pH levels (6.5, 7.3, and 8.5) were studied using a vacuum evaporation system with a maximum vacuum of 5 kPa. Tests showed that higher initial pH levels had decreased foaming times.
At the end of foaming experiments, the liquid whole egg was evaluated to determine the extent of functional property change during foaming. A decrease in foaming time resulted in a decrease in whip time. The cakes made from the processed liquid whole egg had larger volumes than those from the unprocessed control. Furthermore, the liquid whole egg, which foamed the longest, had higher (P<0.05) cake volumes. Our current experiments also verified our earlier findings that no product concentration takes place during the foaming process.
None of the pretreatments of the whole eggs affected significantly the firmness of custards, as measured by the penetrometer, or the volumes of the plain cakes.
The flavor of cakes and custards made from the sugar- or sirup-treated eggs was judged somewhat better than that of similar products made from the untreated and the salt-treated eggs. Products made from eggs treated with the higher level of salt were too salty to be desirable in flavor
Under the conditions of this study, frozen eggs and yolks, with the exception of untreated yolks, retained to a high degree the functional properties necessary for satisfactory performance in plain cakes and custards."
None of the pretreatments of the whole eggs affected significantly the firmness of custards, as measured by the penetrometer, or the volumes of the plain cakes.
The flavor of cakes and custards made from the sugar- or sirup-treated eggs was judged somewhat better than that of similar products made from the untreated and the salt-treated eggs. Products made from eggs treated with the higher level of salt were too salty to be desirable in flavor
Under the conditions of this study, frozen eggs and yolks, with the exception of untreated yolks, retained to a high degree the functional properties necessary for satisfactory performance in plain cakes and custards."
Kilgore, L. B. 1935. Egg Yolk ''Makes'' Mayonnaise. Food Industries 7:229
Danger of food poisoning from the use of contaminated eggs in such products as puddings and custards would appear to be remote if these products are adequately heated and refrigerated. It is particularly important to avoid contamination after cooking since these products, unlike the acid salad dressings, do provide a favorable medium for bacterial growth."
The total variety of shell eggs displayed per store was the greatest for CA and NE stores. Stores in CA and TX offered more (P<0.05) variety of white shell eggs than did stores in the other states, whereas stores in tne displayed the greatest variety (p<.05) of brown shell eggs. the average number of liquid and frozen egg products was highest (p<.05) in ca stores, and the average liquid plus frozen egg product prices were higher in ca and ne stores compared to the other states. however, the ratio of liquid and frozen product prices to all large shell egg prices was among the lowest for ca and nc stores. these data indicate that product selection, packaging, and consumer prices for shell eggs and egg products varied considerably across five separate regions of the country.
Purpose: The reported research wast clearly identify the respective role of various interaction sites in the thermal coagulation process of egg white proteins. Chemical modifications included succinylation and carboxyl modification to define the chemical reaction.