EXAMINATION OF FROZEN EGG PEODUCTS. 



69 



would have been necessary to make an addition to the formula, if a 

 bacteriological examination had been made. This explanation applies 

 wherever a terminal plus is found in a formula value. 



In Table 6 there is a regular progression from a good-sized negative 

 value to a positive value as the length of time in storage increases. 

 That a positive value was obtained for the yolk from eggs held in 

 storage for the longest period of time, while a negative value was 

 found for whole egg made from the same raw material, is somewhat 

 inconsistent. It might be argued that it is fair because the yolk 

 decomposes more readily than the white which is included in the 

 whole egg. On the other hand, however, if the yolk is really decom- 

 posed, the whole egg containing it should not be considered edible. 

 The advisability of proposing a separate formula for yolk from 

 storage eggs in order to obtain a negative value for this yolk was 

 considered, but was discarded, because the fewer the formulas the 

 better. Moreover, the present 

 formula gives negative values for 

 the yolk from eggs held in storage 

 for 8 months, and presumably 

 would give similar results for eggs 

 held 10 months, probably the 

 longest period for which eggs used 

 for making frozen yolk would be 

 held. Possibly such raw material 

 might be used for whole egg but 

 not for yolk. 



Table 7 shows all white from 

 storage eggs with negative values, 

 or with results so slightly above 

 zero as to be accounted for by 

 analytical errors. Table 8 shows all samples of experimental first- 

 grade whole egg with negative values, even with bacterial contents as 

 high as 10,500,000 per gram. The uniformity of analytical results, and 

 especially of formula values, of these samples prepared from a wide 

 variety of raw materials and in three different factories is noteworthy. 

 The formula values for the commercial first-grade whole egg are 

 given in Table 9. These samples were prepared in the same factories 

 and from the same raw materials as the samples in Table 8 with 

 which they are entirely comparable. It should be noted that all the 

 values are negative, and that the samples were made from August 

 eggs, the poorest eggs of the year. 



All the samples of commercial first-grade whole egg containing 

 sugar and salt in Table 10 gave negative formula values, even with 

 bacterial contents as high as 15,000,000 per gram. All the samples of 



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Fig. 5.—B. coli counts. 



