MIL-DTL-43377E
c. The liquid slurry shall be formulated and blended by combining in proper proportions
liquid whole eggs, concentrated skim milk (or reconstituted nonfat dry milk based on total
solids content), corn oil, and salt so that the calculated composition of finished egg mix
complies with the following:
Ingredients
Percent (by weight)
Whole egg solids
-Not less than 51.0
Milk solids nonfat
-Not less than 30.0
Corn Oil
-Not less than 15.0
Salt
-Not less than 1.75
d. Percentage of ingredients shall be adjusted as necessary to assure compliance with finished
product requirements.
e. In the event that more product is blended than can be homogenized and pasteurized within
2 hours or there is a delay of 30 minutes or more, the egg mix shall be cooled to 28°F to
40° F (-2° C to 4°C) within 2 hours of blending and held at that temperature until
processed. In no case shall the unpasteurized mix be held more than 8 hours.
3.3 Homogenization and pasteurization of the liquid egg mix. The blended liquid egg mix shall
be homogenized prior to pasteurization. The unpasteurized liquid egg mix slurry shall be
homogenized and pasteurized within 2 hours following blending. Pasteurization of the liquid
egg mix shall be accomplished by one of the following methods:
a. The homogenized mixture shall be heated to a temperature of 152° F (67° C) or higher
and held at that temperature for not less than 1 minute, then heated to a temperature of not
less than 165° F (74° C) and held at that temperature for not less than 2 seconds. These
two heat treatments shall be a continuous procedure with no break in operations. Steam
infusion systems may be used, provided these systems are approved and are accomplished
in accordance with such provisions as may be required.
b. The homogenized mixture shall be heated to a temperature of not less than 152° F (67° C)
and held at that temperature for not less than 2.5 minutes.
c. The homogenized mixture shall be heated to a temperature of not less than 150° F (66° C)
and held at that temperature for not less than 4.3 minutes.
The blended, homogenized, pasteurized product may be held for not more than 8 hours in the
temperature range of 28° F to 40° F (-2° C to 4° C) prior to spray drying.
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