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Pasteurizing large quantity of milk & egg mix - what is lowest ratio possible?

post #1 of 6
Thread Starter 

Greetings,

 

I need to make a 20qt batch of ice cream and I am going to pasteurize the mix prior to freezing.  Depending upon the recipe I will be using 3-6 eggs per gallon, so I will be using 15-30 eggs for the batch.  The recipe uses milk and heavy cream as well as some other ingredients, but the only thing that needs pasteurized is the egg.  I feel it isn't necessary to pasteurize the entire 5 gallons of mix as that would be a waste of time and heat so I would like to pasteurize the minimal amount of liquid as possible (this process will be done often which is why I'm asking this). 

 

If I were to mix 1 part by volume of whole milk and "scrambled"/whisked eggs and then pasteurized this mix, would this be adequate liquid to prevent the eggs from cooking?  If not, what ratio of milk to egg do you suggest? 

 

Does this plan make sense, to minimize the amount heated to pasteurize and then mix that into the rest of the recipe for production?

I am using all pasteurized products so I assume the rest don't need to be re-pasteurized, but only the egg. 

 

Does this plan sound sound?  :)

 

Thanks to all who can offer any information!

post #2 of 6

You don't say why you feel the need to pasteurize. As you pointed out, all ingredients are already pasteurized. I would call the local Agriculture and Markets Dept in your state or a cooperative extension office. That's what they are called here in NY State. Any heat will cook the eggs. I believe that is why they are not pasteurized to begin with but call the local authorities to explain what your concerns are and see what they tell you. 

post #3 of 6
Thread Starter 

I personally don't care if they are pasteurized but I thought that ice cream had to be pasteurized for commercial sale.  I think the reason eggs aren't pasteurized is because they are sealed in this thing called a shell :) .  It would be kind of tough to do it while still in the shell I think.

 

Are you able to answer the question I asked?  Do you know if the eggs would solidify at a 1:1 ratio?  I know that if I were to mix say 1:5 egg/milk that the mix will stay liquid and not solidify/thicken very much but I'm just not sure how low I can go with this mixture before it turns into cooking eggs instead of pasteurizing the mixture.
 

post #4 of 6

It is probably easier to simply pasteurize the eggs in the shell, take a look at: http://bakingbites.com/2011/03/how-to-pasteurize-eggs-at-home/

 

In fact, if you are cooking the custard, you are pasteurizing as long as the temperature exceeds 138°F (59°C). Pasteurized eggs are generally used in uncooked items such as mayonnaise.

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #5 of 6

You can buy pasteurized eggs in the shell.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 6
Thread Starter 

Thank you all! and to ChefWriter, I apologize for my response sounding snide but I had no idea pasteurization of eggs was possible in the shell.

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