Batch Pasteurization of Liquid Whole Egg

INTRODUCTION THE Food and Drug Administration, and several states, require that liquid egg products be free of salmonellae. This usually means pasteurization. The voluntary U.S.D.A. program for egg products inspection requires pasteurization. The only processes approved, prior to 1967, were continuous processes of the HTST (High-Temperature Short-Time) type. The equipment available was designed for operations involving several hundred gallons or more per hour and required fairly large capital investments. The processes and equipment were well suited to the large, high volume egg products plants of the midwestern U.S.A., which has historically produced most of our egg products. Liquid whole egg is now being produced in considerable quantities as a salvage operation in connection with the packing and marketing of table eggs. Many of these operations are relatively small, producing only a few hundred gallons or less per day and would not efficiently utilize HTST equipment nor justify the capital expenditure. . . .