A Method for Measuring Volume and Drainage of Egg White Foams

MUCH work has been done in recent years to develop more accurate and objective methods for measuring broken out quality of eggs. Functional properties of eggs have been studied; among these, the foaming characteristics of the albumen have been of major interest. Apparently there are a number of factors that, singly or in combination, can affect the volume and stability of the foam. Slosberg, Hanson, Stewart and Lowe (1948) mention the rate of beating; Henry and Barbour (1933) suggest that the time of beating and the temperature of the albumen are important; and Romanoff and Romanoff (1949) state that both the age and the pH of the egg have an effect on both volume and stability. Methods for measuring foam volume have varied a great deal. St. John and Flor (1931) dried the foam for 5 hours at 60°C., cut it into uniform cubes and measured these in a graduate… .