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Heat Treatment of Egg White Products by Stevein George is a document available to read on EtoBox.

What is Heat Treatment of Egg White Products about?

The document discusses developing a spreadable, fermented product from egg whites as a dairy-free alternative. It tested heat treating samples inoculated with probiotic bacteria at different temperatures and times, finding 65C for 15-30 minutes significantly reduced bacteria while slightly reducing probiotics. The product aims to provide protein and probiotics without dairy to meet increasing demand for free-from foods.

Author

Stevein George

Language

EN