Effect of conventional vs ultrapasteurization on the microbial quality and proximate composition of liquid egg components

A study was conducted to determine the effect of conventional and ultrapasteurization on the microbiological quality and proximate composition of fresh liquid egg components. Ultrapasterurization technique was found superior to conventional method in reducing the microbial load of whole egg liquid (WEL), liquid white (LW) and yolk. It significantly (P<O.05) decreased the solid content of yolk component only. Proximate composition study revealed that ultrapasteurization showed significantly lower percentage of moisture in WEL and LW, of protein in LW, of fat in WEL and of ash in LW. It resulted in significantly (p<0.05) higher percentage of protein in WEL and of fat in LW.