Application of microfiltration to egg white depleted in ovomucin

Summary An attempt was made to reduce the microbial load of unpasteurized fresh egg white by using cross-flow microfiltration and a Tetra-Laval bactocatch installation. Cross-flow tangential microfiltration of liquid fresh egg white was not feasible as there was irreversible membrane clogging within a few minutes of operation. As membrane clogging could have been caused by ovomucin, this protein was removed from whole fresh egg white by increasing the salt strength and lowering the pH. Ovomucin-depleted egg white (ODEW) was successfully microfiltered on the same membrane. Compared to fresh egg white, ODEW had lower foaming and viscous properties, and these properties remained unchanged after bactofiltration. The reduction of microbial load was, however, relatively low.