Effect of pasteurization of shell eggs on egg whites

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Dean Hughson

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May 14, 2012, 10:34:24 AM5/14/12
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http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2000/04/19/FD50008.DTL&ao=all

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Dean Hughson, COO

Henningsen Foods

 

Aqu...@aol.com

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May 14, 2012, 11:16:24 AM5/14/12
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At the risk of incurring the wrath of some, it would be interesting to see a similar side by side comparison of raw versus pasteurized milk...
 
Alan Ismond, P.Eng.
Aqua-Terra Consultants
 
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Carl Custer

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May 14, 2012, 11:50:40 AM5/14/12
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That shouldn't be controversial.
As with any pasteurized product, there are differences in both safety
and performance/quality.
You wouldn't put cooked meat into a sausage because there would be
little binding.
Raw milk, eggs, vegetables, fruits have different qualities than if
they were heat-pasteurized.
Ditto with irradiation, High-pressure pasteurization, . . .
What characteristics do you require? How lucky do you feel?
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