With the invention of technologies for processing eggs into dry egg products (EP), the food industry was able to harvest the contents of eggs and store it for a long time, using it when the need arises, and not by the presence or absence of fresh eggs. Transportation was also simplified.Dry egg products include protein egg powder, dry egg yolk, dry mélange, as well as dry omelet -proteins and yolks mixed with whole or skim milk. They have a number of advantages in comparison with frozen egg products and even with fresh eggs. They can be stored for long periods outside refrigerators; they are conveniently used in the confectionery industry, in public catering, and for other culinary needs. Microorganisms do not develop in dry egg powder: they die during the drying of the egg mass.To obtain egg powder, whole eggs, as well as eggs with a damaged shell, but without signs of leakage, with a shelf life of not more than a day after laying, small eggs and frozen mélange after thawing are used. The approximate yield of egg powder with a moisture content of 17% is 27.4% of the used egg mass. The nutritional properties of the powder are almost the same as chicken eggs. The caloric content of egg powder is 542 kcal per 100 g of product -this is equivalent to eight large eggs.Dry EP are divided into two subgroups: for the industrial consumer (confectionery, oil and fat, bakery, meat and other industries) and for the household, as well as catering. Demand for these products is constantly increasing.The technological scheme for the production of dry egg products includes the following operations: receiving eggs, sorting, sanitizing breaking and releasing the eggs from the shell with or without separation into protein and yolk, thawing (using frozen egg products), filtering and mixing, homogenization, pasteurization, drying, packaging, transportation, storage. Dry egg products are stored at a temperature not exceeding 20 °C and a relative humidity of 75% for no more than 6 months, and at a temperature of 2 °C and a relative humidity of 60-70% for no more than two years.The article provides data on the quality indicators of dry egg products from various manufacturers of Ukraine.Organoleptic studies of dry egg products were carried out, and their physical and chemical parameters were determined.According to the results of studies of dry egg products, its qualitative and safe indicators were evaluated.
Tsivirko, I. L. (2019). The effectiveness of the use of the microscopic method for the study of quality indicators of whole milk powder of cows from different producers of Ukraine.All substances in milk are in the optimal ratio. Milk is characterized by high organoleptic properties: gentle Expert food research as a tool to influence their safety229 and pleasant taste, attractive white with a yellowish tinge.It is necessary for the functioning of many human organs, first of all for liver. Milk is used in food for cooking first of all, in bakery, confectionery and other fields of food industry.The most common is cow's milk, goat's, sheep's, mare and donkey milk. Analytical comparisons have shown that the differences between whole milk and milk reconstituted from dry powder are negligible. The benefit of powdered milk is first and foremost the fact that it is made from the same natural cow's milk. However, the nutritional value of natural cow's milk is higher due to the content of proteins, vitamins, carbohydrates. Cholesterol content is approximately the same in both dry and natural milk.The benefit of powdered milk depends largely on its quality. Only a product with high quality can temporarily replace natural milk.Among primary branches of production of food a specific place is held by milk. Fresh milk is stored 2-3 days at temperature not more than 10 °C. Therefore production of milk has regional and seasonal nature that does not allow to provide fresh consumers who live in regions with undeveloped dairy production, or people who live and work in extreme conditions. Powdered milk is small sprayed dry powder of white color with a cream shade which is produced from pasteurized milk by the method of drying, at the same time all qualities of fresh milk are remained.We conducted research of quality indicators of powdered milk of different producers of Ukraine.It was established that organoleptic indicators of all samples of milk correspond to normative documents.Physical and chemical indicators in two samples of powdered milk had deviations which did not correspond to marking on packing, namely fat indicators, the increased content of humidity of powdered milk were underestimated that indicates violation of the mode of storage of powdered milk and low-quality raw materials for production of powdered milk. Эфективность применения микроскопичного метода исследования качественных показателей сухого цельного молока коров от разных производителей Украины И. Л. Цивирко Харьковская государственная зооветеринарная акадения, УкраинаВсе вещества в молоке находятся в оптимальном соотношении. Молоко характеризуется высокими органолептическими свойствами: многие исследования продуктов питания Expert, как средство влияния на их безопасность 229 и приятный вкус, привлекательный белый цвет с желтоватым оттенком.
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