THIS is a fifth in a series of studies dealing with the pasteurization of liquid egg products. Previous studies have involved the effects of heat treatment on protein denaturation Payawal et al. (1946) improvement in sanitary quality and shelf life Winter et al. (1946a), Winter et al. (1947) and the destruction of Salmonella Winter et al. (1946b). The present study is concerned with the effect of pasteurization on the performance of liquid whole egg in sponge cake and custard. The results of the previous studies, already referred to, indicate that the microbiological condition of liquid whole egg can be markedly improved without grossly changing the physical character (coagulation) of the product. Whereas obvious changes in properties may not occur, it appeared desirable and necessary to make a more quantitative study of the effect of pasteurization on the functional properties of whole egg. If pasteurization is to receive wide-spread and rapid . . .
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Hanson et al. (1947) studied this question.