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Rule Title: TERMS DESCRIPTIVE OF THE WHITE
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Department: LIVESTOCK, DEPARTMENT OF
Chapter: EGGS
Subchapter: Montana Standards For Quality Of Individual Shell Eggs
 
Latest version of the adopted rule presented in Administrative Rules of Montana (ARM):

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32.12.204    TERMS DESCRIPTIVE OF THE WHITE

(1) A "clear" white is a white that is free from discoloration or from any foreign bodies floating in it. (Prominent chalazas should not be confused with foreign bodies, such as spots and blood clots.)

(2) A "firm" (AA quality) white is a white that is sufficiently thick or viscous to prevent the yolk outline from being more than slightly defined or indistinctly indicated when the egg is twirled. With respect to the broken-out egg, a firm white has a Haugh unit value of 72 or higher when measured at a temperature between 45F. and 60F.

(3) A "reasonably firm" (A quality) white is a white that is somewhat less thick or viscous than a firm white. A reasonably firm white permits the yolk to approach the shell more closely which results in a fairly well defined yolk outline when the egg is twirled. With respect to a broken-out egg, a reasonably firm white has a Haugh unit value of 60 to 72 when measured at a temperature between 45F. and 60 F.

(4) A "slightly weak" (B quality) white is a white that is lacking in thickness or viscosity to an extent that causes the yolk outline to appear well defined when the egg is twirled. With respect to a broken-out egg, a slightly weak white has a Haugh unit value of 31 to 60 when measured at a temperature between 45F. and 60F.

(5) A "weak and watery" (C quality) white is a white that is thin and generally lacking in viscosity. A weak and watery white permits the yolk to approach the shell closely, thus causing the yolk outline to appear plainly visible and dark when the egg is twirled. With respect to the broken-out egg, a weak and watery white has a Haugh unit value lower than 31 when measured at a temperature between 45F. and 60F.

(6) "Blood clots and/or spots" (not due to germ development) are blood clots or spots on the surface of the yolk or floating in the white. These blood clots may have lost their characteristic red color and appear as small spots or foreign material commonly referred to as meat spots. If they are small (aggregating not more than 1/8 inch in diameter) , the egg may be classified as C quality. If larger, or showing diffusion of blood in the white surrounding them, the egg must be classified as a loss.

(7) A "bloody white" is an egg, the white of which has blood diffused through it. Such a condition may be present in new-laid eggs. Eggs with bloody whites are classified as a loss.

History: Sec. 81-20-207 MCA; IMP, Sec. 81-20-207 MCA; Eff. 12/31/72.


 

 
MAR Notices Effective From Effective To History Notes
12/31/1972 Current History: Sec. 81-20-207 MCA; IMP, Sec. 81-20-207 MCA; Eff. 12/31/72.
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