UNITED STATES DEPARTMENT OF AGRICULTURE 
BULLETIN No. 224 
Contribution from the Bureau of Chemistry 
CARL L. ALSBERG, Chief 
Washington, D. C. PROFESSIONAL PAPER April 28, 1916 
A STUDY OF THE PREPARATION OF FROZEN AND 
DRIED EGGS IN THE PRODUCING SECTION. 
By M. E. Penninaton, Chief, Food Research Laboratory, M. K. JENKrIns, Assistant 
Bacteriologist, and W. A. Strocxine, formerly Bacteriological Expert, assisted by 
S. H. Ross, E. Q. St. Joan, Norman HeENprRIcKSON, and W. B. Hicks of the Food 
Research Laboratory and the Omaha Food and Drug Inspection Laboratory.’ 
CONTENTS. 
Page. ; Page. 
Introduction............. Bat eS ciate anes 1 | General summary of laboratory results on 
Review of the egg-breaking houses as seen in commercial samples, 19120. see. ee wence 8 
Bote ead Gea ee id eae heals aids eke 5 Zi COnClisions ys sees ogee hee celete meme eee reer 20 
Plan for the experimental work of 1912 ...... SI MGLOSSAB Ye ate eee eae he ELIE eee 21 
General statement of the investigation and IAPPONGIX S. Ea Neos cise cai oaiee eee eee ee 22 
BHO TOSUIGS eee tae cae. nace a. 4 Details of experiments in each cooperat- 
Classes of eggs presenting special problems .. 9 ing house, 19lVand 192 5222582 eee 
Comparative study in two houses on eggs be- Pabulated results is eseeesccle ssc e acle 64 
fore and after desiccation ................. 15 
Comparison of the liquid product from three 
BUSES LG iae. oe SSSA Bolo. nee oul. 16 
INTRODUCTION. 
The origin of the investigation of the preparation of frozen and dried eggs has been 
set forth in Circular 98 ? of the Bureau of Chemistry. The need, from an economic 
viewpoint as well as that of wholesomeness, for the conservation of certain eggs out 
of their shells is also discussed in the circular cited. In the pursuance of the plan of 
work therein outlined, a study has been made of the various types of eggs going to 
the egg-breaking establishments in the egg-producing section. The results of this 
part of the investigation are given in Bulletin 51 of the Department of Agriculture. 
The next step in logical sequence would be a study of the conditions prevailing 
in egg-breaking houses and the quality of the product sent into commerce. In the 
preliminary survey of the problem, as given in Circular 98, and the general observa- 
tions made to determine methods of procedure and points of attack, a policy of co- 
operative work with the industry was outlined. These tentative plans were ulti- 
mately followed, and the information gained by uniting the observation and experi- 
mentation in the packing house with the analytical data of the laboratory is collected 
in the present publication. 
The body of the bulletin gives a general statement of the work done and the find- 
ings which should be of interest to the general egg industry, but more particularly 
to manufacturers of frozen and dried products and bakers who use these products. 
In the appendix are given details of the investigation of use to those who have the 
actual management of egg-breaking plants and to chemists and bacteriologists en- 
gaged in food investigations. 
1 The assistance of J. M. Johnson and H. W. Houghton in the making of the chemical analyses during 
the active season of 1911 is hereby acknowledged. 
2 Practical Suggestions for the Preparation of Frozen and Dried Eggs, M. E. Pennington, Food Research 
Laboratory, Bureau of Chemistry, U. 8, Department of Agriculture, 
88374°—Bull, 224—16——1 
