THE EFFECTS OF ULTRAPASTEURIZATION WITH AND WITHOUT HOMOGENIZATION ONTHE CHEMICAL, PHYSICAL, AND FUNCTIONAL-PROPERTIES OF ASEPTICALLY PACKAGED LIQUID WHOLE EGG

The effects of ultrapasteurization with and without homogenization on some chemical, physical, and functional properties of liquid whole egg were observed. Heat treatments of 64, 68, and 72 C each at 30 60, and 95 s were conducted on liquid whole egg, unhomogenized and homogenize d [10.34 mPa (1,500 psi)]. The viscosity of the egg increased with inc reased processing temperature, and unhomogenized egg was more viscous than homogenized egg. or-Amylase was inactivated at 68 C for 30 s. Alt hough cake height was highly correlated to soluble protein content, th is relationship did not hold for all time-temperature combinations. Du e to homogenization effects on soluble protein results, soluble protei n is not a reliable predictor of egg functionality when homogenization is used in the process. Homogenization had no effect on the populatio n reduction of aerobic bacteria in all but three of the nine time-temp erature combinations.