Abstract
Summary An attempt was made to reduce the microbial load of unpasteurized fresh egg white by using cross‐flow microfiltration and a Tetra‐Laval bactocatch installation. Cross‐flow tangential microfiltration of liquid fresh egg white was not feasible as there was irreversible membrane clogging within a few minutes of operation. As membrane clogging could have been caused by ovomucin, this protein was removed from whole fresh egg white by increasing the salt strength and lowering the pH. Ovomucin‐depleted egg white (ODEW) was successfully microfiltered on the same membrane. Compared to fresh egg white, ODEW had lower foaming and viscous properties, and these properties remained unchanged after bactofiltration. The reduction of microbial load was, however, relatively low.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
