ULTRAPASTEURIZATION OF LIQUID WHOLE EGG PRODUCTS WITH DIRECT HEAT

摘要

ULTRAPASTEURIZATION OF LIQUID WHOLE EGG PRODUCTS WITH DIRECT HEAT A method of continuously ultrapasteurizing liquid whole egg products is disclosed. The method provides improved run times and product viscosity control. In an embodiment of the method, the product is heated by contacting the product to a heated surface, heated by contacting the product to steam, held at the temperature to which it has been heated for a time sufficient to produce a nine log cycle reduction in Listeria monocytogenes therein, homogenized, cooled and aseptically packaged. (5051.102)