A device for preparing light leather samples for analysis?

✍ Scribed by R.W. Frey

• Publisher: Elsevier Science
• Year: 1925
• Tongue: English
• Weight: 99 KB
• Volume: 200
• Category: Article
• ISSN: 0016-0032
• DOI: 10.1016/s0016-0032(25)90860-5

✦ Synopsis

THE count of viable bacteria in freshly prepared dehydrated egg varies, in general, with the quality of the raw product and the method of dehydration. The counts in the product prepared from whole eggs by the spray process varied from 35 ° in the good egg to 1,16o,ooo in the spots. In the product prepared by the vacuumdrum process from whole egg the counts varied from 45,000 in the good egg to 2,400,000 in the rots. In general, the yolk showed a higher number than the whites from the same whole egg.

The plate count of spray-process dehydrated egg held in storage depends on the initial count, the length of time in storage, and the temperature of storage. An initial count of 35 ° in good egg decreased to 300 in ten months when held at 37 ° C. and at 20 °, while a count of 235,000 in rotten eggs decreased to 135o when held at 37 ° . In one sample of the rotten eggs held at 20 ° the count increased from 235,000 to 430,000 in three months. A second sample showed a decrease from 250,000 to 95,000 at the end of three months, and a further decrease to 41,ooo at the end of ten months.

The odor which is characteristic of poor-quality eggs is lost to some extent during the dehydration process. ! An odor similar to rancidity develops in egg powder held at the various temperatures. This odor was most pronounced in rotten eggs held at 37 ° C.