The possibility to improve hygienic standard of liquid fractionated egg products.

The aim of the study was to verify the possibility of the membrane techniques application for pasteurisation of the solutions containing bioactive components isolated from chicken eggs. Solutions of lysozyme - muramidaze and inhibitor of cysteine proteinases, which could be utilised in the convenient state i.e. in liquid form, in some food and non food applications were analysed. Cross flow membranes made from polypropylene with pores 0.2 μm were utilised for separating microorganisms (bacteria, yeast and moulds) from solutions of cystatin and lysozyme isolated from egg white. In case of cystatin solution semiproduct after thermo-acidic pre-treatment was filtered and the cold pasteurisation was effective in solutions of pH=3 i.e. reduction of microorganisms number about was 3 log cycles but in solution of pH=4 the number of bacteria was reduced only by about 2 log cycles. In case of inoculation of solutions with Staphylococcus gallinarum (1x10 6 cfu/cm 3 ) isolated from egg shell aseptic solutions of cystatin after filtration with membrane filters were obtained. Filtration of lysozyme solutions containing 1-4x10 5 microorganisms was effective i.e. aseptic product was obtained but in solutions contaminated with 10 4 yeasts and moulds cold pasteurisation was less effective because reduction of the number was 2 log cycles. It can be concluded that membrane filtration is effective in reduction microorganisms in liquid products fractionated from egg white and allowed to achieve their high biological value.