Quality Control in Production of Liquid and Powdered Egg Products

Eggs contain several organic acids, including succinic acid, lactic acid, and D-3-hydroxybutyric acid, which are directly correlated with microbial quality and cannot be altered by thermal restoration processes. In order to verify the hygienic condition of eggs used in the preparation of egg products, it is essential to analyze indicators of microbial metabolism, such as lactic acid. The total bacterial count is not a suitable index, as it is reduced by pasteurization. 

"Along with colour and type of farming, lactic acid is the criterion around which all production revolves."  
Quality Manager, Parmovo

Eggs need to be analyzed immediately after pasteurization when they are in liquid form and stored in large tanks. External laboratories cannot perform the lactic acid analysis because the product must be delivered to clients within 24 hours of production.

Before using the CDR FoodLab®, Parmovo employed enzymatic kits to test lactic acid, which required 4 hours to prepare samples. The results took half a day, and the testing process was very labor-intensive. In contrast, the short 10-minute lactic acid analysis time with the CDR FoodLab® ensures the rapid release of the product.

Additionally, at Parmovo, all products are tested for D-3-hydroxybutyric acid using the CDR FoodLab®.

Parmovo, one of the major player in the egg production market, processes up to 5 million eggs daily to produce pasteurized liquid egg products and powdered egg products.

These products are widely used in baking, cooking, and food manufacturing. Both liquid and powdered egg products retain the nutritional profile of fresh eggs, providing high-quality protein, essential vitamins, and minerals. The powdered products are mainly exported to markets outside Europe, such as Asia and Oceania. The analyzed products include whole eggs (egg mix), yolk, and egg white.