ABSTRACT
Pasteurization of liquid whole egg and liquid yolk was utilized by the egg-product industry in the 1930s. Pasteurization of egg products in the United States became virtually mandatory on June 1, 1966. The Egg Products Inspection Act of 1970 led to regulations requiring that all egg products be rendered free from Salmonella by the application of appropriate pasteurization processes. The US Department of Agriculture requires that liquid whole egg be heated to a least 60°C and held for no less than 3.5 min for the average particle. The pasteurization of egg white has posed a considerably greater problem because of its great instability to heat in the range of effective pasteurization. Changes in egg products brought about by heat are of major concern to the processor and user alike. Changes in both the physical and functional properties of normal egg white due to heat have been described by many researchers.
