INDUSTRIES DEPENDING ON ANIMAL PRODUCTS I703 



15) Only two grades of canned eggs should be prepared when grading 

 eggs out of the shell, namely, food egg and tanners' egg. 



16) L,eaking eggs handled on special trays between candling and 

 breaking room and graded carefully are as fit for breaking as regular 

 breaking stock. 



17) Tanners' egg contains markedly larger numbers of bacteria 

 and larger amounts of ammoniacal nitrogen than does food egg. 



18) The control of the supply of air to drying belts to prevent sa- 

 turation from the liquid egg is an important factor in preventing multi- 

 plication of bacteria in the product during the process of desiccation. 



19) The amount of ammoniacal nitrogen in desiccated egg is not 

 a reliable index to the quality of the raw material from which it is prepared, 

 because this substance is volatilized unevenly during the process of de- 

 siccation. 



20) The following eggs should be discarded during grading : Black, 

 white, mixed and sour « rots «, eggs with green whites, eggs with stuck 

 yolks, musty eggs, mouldy eggs, « blood rings », eggs containing diffuse 

 blood, and eggs with abnormal odour. 



