we offer all kinds of Liquid Product of eggs
| Liquid Product Specifications | |||
|
Albumin
|
Yolk
|
Egg
|
|
| I - PHYSICAL CHEMESTRY | |||
| - Total solids (%) |
11,5 - 12,5
|
43,0 - 45,0
|
23,0 - 24,5
|
| - pH |
8,9 - 9,8
|
6,0 - 6,6
|
7,2 - 7,8
|
| - Total proteins (%) |
10,0 - 10,5
|
14,0
|
11,5
|
| - Lipids (%) |
0,03
|
26,5
|
10,5
|
| - Ashes (%) |
0,4
|
1,6
|
1,2
|
| - Reducing sugars(%) |
0,8
|
0,7
|
0,7
|
|
|
|
|
|
| II - MICROBIOLOGICAL |
|
|
|
| - Total mesophylus (max.) |
3 x 103 UFC/ml
|
3 x 103 UFC/ml
|
3 x 103 UFC/ml
|
| - Staphylococus aureus |
Absent
|
Absent
|
Absent
|
| - Total coliforms (max.) |
10 UFC/ml
|
10 UFC/ml
|
10 UFC/ml
|
| - Fecal coliforms |
Absent
|
Absent
|
Absent
|
| - mushrooms and yeasts (max.) |
10 UFC/ml
|
10 UFC/ml
|
10 UFC/ml
|
| - Salmonellas |
Absent
|
Absent
|
Absent
|
|
|
|
|
|
| III - ORGANOLEPTICS | |||
| - Color |
Carecteríst.
|
Carecteríst.
|
Carecteríst.
|
| - Scent - Flavor |
Fresh albumin Caract.
|
Fresh albumin Caract.
|
Fresh albumin Caract.
|
| - Consistency |
Homogeneous
|
Homogeneous
|
Homogeneous
|
| - Sludges |
Shells and membranes free
|
Shells and membranes free
|
Shells and membranes free
|
| - Preservation |
10 ds. 0 to 4°C
|
10 ds. 0 to 4°C
|
10 ds. 0 to 4°C
|
| Product Type: Egg Product | Form: Liquid |
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