We have all heard of pasteurization before, but what does it actually mean and why is it so important?

If we look it up in the dictionary: Subject to a process of partial sterilization, esp. one involving heat treatment or radiation, thus making the product safe for consumption and improving its keeping quality

Basically Pasteurisation is a heat treatment of the product, which destroys ‘pathogenic microorganisms’ or bacteria, viruses or other organism that can cause a disease.

Whole egg is normally pasteurised at 65°C+/- 0.5°C and this temperature is maintained (in the holding cell) for 3.5 to 4.2 minutes.

Yolk is normally pasteurised at 65°C+/- 0.5°C and this temperature is maintained for 3.5 to 7 minutes.

Egg white is normally pasteurised at 56°C+/- 0.5°C and this temperature is maintained for 3.0 to 3.5 minutes.

This gives better baking features in various bakery products due to the reduced denaturing of the proteins. Egg white proteins already denature at temperatures above 57°C.

The normal analyses that are used to check the finished product are entero-bacteria, salmonella and staphylococcus aureus counts and total viable counts but the specifications vary between different countries. The process itself occurs continuously in transport from raw material tanks to the tanks in the tapping room. Before the product is pasteurised, the flow and temperature parameters are stabilized by using water. Then the water is pressurised from the system together with the product at the same flow and temperature parameters. When the raw material tank is empty, the product is pressurised from the system using water, and the system must then undergo a cleaning cycle (CIP = cleaning in place).