A study was made on the emulsifying property, viscosity, pH and solids content of yolk as influenced by pasteurization temperatures and processing procedures. The effect of yolk fractions alone and in combination on emulsifying capacity was also determined. Pasteurized and unpasteurized commercial samples did not differ significantly in any of the yolk characteristics studied. Emulsion stability of commercial yolk samples significantly (P <0.05) improved on homogenization after pasteurization but was reduced on spray drying. Yolk spray dried in a Buflovak dryer was found to be somewhat superior in emulsifying capacity to samples dried in a Rogers dryer. Viscosity of dried yolk from the former dryer was significantly (P<0.01) less than dried yolk from the latter. Pasteurization at 63°C. and 65°C. for 4 min. significantly (P < 0.05) enhanced the emulsifying capacity but not at 61°C. The significant increase in viscosity was curvilinear with increase in temperature. Lipovitellin, lipovitellenin and livetin fractions from fresh yolk either alone or in various combinations were found to be not as good emulsifiers as fresh yolk.
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Varadarajulu et al. (1972) studied this question.
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