Eggcheflan, The Experiment, Part 1

My only aim were to get the liquid out of egg and put it back successfully. I assumed the rest were bonus if went well.

Bill of materials:
1 Terumo syringe, 10 ml, with needle for 12.00 pesos
1 Terumo syringe, 30 ml, without needle for 37.75 pesos
4 eggs, 6 peso each, 24 peso in total
4 scoops powdered milk, it was my kids powdered milk
4 spoons brown sugar, got it from our reserve

I only need one syringe for testing. I also bought the larger in case I am not comfortable using the 10 ml. I have doubt on size of the needle. It should be bigger one but it is not available in Mercury Drug. If I remember it right, big needles are available in veterinary shops. There is no near my place so I need to modify things to make it more suitable.

Friendly reminder: Syringe are sterile and intended for single use. It is in your discretion to reuse it as many times as you like and as long as the rubber piston slides freely.  We used to play with syringes when we were kids. The rubber piston has some sort of lubricants that wears overtime. It is unusable once the lubricant is worn. Syringes are single use anyway, so why worry?

Drilling a hole on egg surface was a no go operation. The needle is pointed but too thin. Imagining a slight slip will cause wound fears me. Drilling with a knife was not good either. It cracks the whole egg. Gentle tapping with knife tip worked.

egg tapped with a hole

The thin needle cannot be used to pull out the liquid. I removed the needle. Trimmed off the syringe needle collar and used it with ease.

pulling out the egg liquid

Mixed the eggs thoroughly with powdered milk and sugar. Put it back to eggshells. Arranged inside the steamer. I placed the remaining mixture in a pan and placed in steamer also.I used blue pvc pipe pieces to keep the eggs hole facing upward.  Fired up the stove to low setting and waited.

eggs ready for steaming

The mixture was oozing out of shell after few minutes. I should have left a small head space to accommodate the expanding liquid.  After a while, all the eggs cracked and the mixture expanded like fried eggs.  What a failure! I should have let the mixture bubbles settle first before filling it.

cracking eggs in steamer

Anyway. The remaining was close to reality. Need revision though!

opened eggcheflan

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Milk and Milk Products with Hidden Aspartame etc..

March 16, 2009, International Dairy Foods Association (IDFA) and National Milk Producers Federation (NMPF) filed a petition before the US FDA. The petition asked that the standards of identity for milk and other 17 listed milk products be amended to provide for the use of any safe and suitable sweetener in the optional ingredients.

The 17 milk products:

1. acidified milk
2. cultured milk
3. sweetened condensed milk
4. nonfat dry milk
5. nonfat dry milk fortified with vitamins A and D
6. evaporated milk
7. dry cream
8. heavy cream
9. light cream
10. light whipping cream
11. sour cream
12. acidified sour cream
13. eggnog
14. half-and-half
15. yogurt
16. lowfat yogurt
17. nonfat yogurt

The petitioners said that milk flavored with non-nutritive sweeteners should be labeled as milk without further claims so that consumers can “more easily identify its overall nutritional value.” Originally, any safe and suitable non nutritive sweetener, such as aspartame,  maybe added to milk provided that a modifier is explicitly declared in label, “reduced calorie or reduced sugar”.

Other reasons:
1) would promote more healthy eating practices and reduce obesity specially among children
2) improved health profile of food preserves
3) promote honesty and fair dealing

Maybe there was unstated reason why the petition was filed. If the milk standard identity could be amended and a milk with non-nutritive sweetener would be called milk without any modifier. Then, declaring any artificial sweetener used (e.g. aspartame, sucralose) might be deemed unnecessary. On consumer side, identifying milk products with artificial sweetener will be impossible.

Food and Drug Administration (FDA), published, ” Flavored Milk; Petition to Amend the Standard of Identity for MIlk and 17 Additional Dairy Products” on 02/20/2013. Submission of comments will end on 05/21/2013.

Instructions for submission of comments.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Skimmed Milk Turning Yellow

The situation. I bought two packs of powdered skim milk. I think I used a part of  it for making pulvoron and pastillas. I bought the two at different times. I thought the first was already consumed so I bought another one. I ended up having two unconsumed packs. I let them in cellophane  but placed inside a microwavable box for added protection. I bet on the fact that skimmed milk was a dried product and should be shelf stable. No refrigeration needed.

I took it out of the glass shelf after a couple of months. The skimmed milk was not white. It became yellowish. I dumped it right in garbage can without a second thought.

yellow skimmed milkIs the milk that turned yellow already spoiled? Maybe or maybe not. Remember that the top of freshly harvested milk is yellow and some popular commercial milk formulas have yellow tint. The native soft cheese or kesong puti is white but most commercially manufactured cheeses are yellowish.

We experienced opening a yellow evaporated milk. Color was not convincing for him so he dared taking a sip and found out that it was really bad.

Here are other thoughts about milk turning yellow.

When powdered milk goes bad it turns rancid, has a distinctive odor, and also may turn yellow in color. If you were to mix it up to drink, you’d be able to taste the “off”-ness. (Kathieo )

Discard any powdered milk that develops an off odor or yellow coloration. These are signs that the milk has finally gone bad. (frugalliving)

This one is not closely related but could be useful. The milk fat itself is yellow, and emulsions often don’t survive the freezing process. That’s why frozen milk appears yellow – the emulsion has broken and the colour of it’s dispersed phase can be seen. answers.yahoo)

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

The Stinky and Sour Milk

Stinky (maango, amoy baka)

I was frequently preparing milk for my baby boy and now occasionally for my baby girl. As I was opening the milk can, the odor was spreading out and reaching my senses. It was bad, stinky, smelled like cow. The taste was not good either.

I love milk whenever available. I often tempted to take part even if it stink. The baby love it more even if it stink. Perhaps her sense of taste is not yet well developed and cannot differentiate between flavors.

I tasted breastmilk when I was a little baby. I can’t recall how it taste now. I have never tried taking a sip to refresh my poor memory.

According to a short forum on snippet.com, human breastmilk can be stinky too. It can be affected by diet. Eating garlic, onions and the likes is not good for breastmilk taste and odor. It may absorb body odor. The milk may taste bad if the lactating mom is not hygienic enough.  The high levels of prolactin, vitamins and other nutrients. Remember, most drugs and nutrient supplements are not good tasting.

The same is true with goat’s and cow’s milk. The bad smell and taste maybe contributed by animal hygiene, feeds and nutrient contents. Some physiological disorders such as mastitis will not only make the milk bad but unfit for consumption.

Sour

Fresh milk is slightly sweet due to presence of lactose, a compound sugar made of glucose and galactose. The presence of fermentative bacteria will convert the lactose to lactic acid will make the milk acidic or sour if time and condition are favorable.

Sour milk may or may not be spoiled. A soured fresh/canned milk is spoiled but probiotic drinks and products like cheese and butter milk are not. Most skimmed milks I bought from bakery supply stores were sour. I never know the real reason yet. Maybe there were bad already.

skimmed milk in cellophane

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Take Cheese in the Morning, Drink a Glass of Milk at Night

What you should take in the morning to pump up your day? I said coffee. It removes drowsiness and seems to give an energy boost. A popular hot coffee in the morning, lunch and even before bed time to work extra hours.

My answer was wrong, our Agricultural Biochemistry teacher said it is cheese. The cheese is rich in amino acid Tyrosine. In human brain, tyrosine is converted to adrenaline, the substance responsible to adrenaline rush.

Rats love cheese and they are always on the rush, on the run, too energetic to grab some food and often destroying precious things. If human loves cheese too, I am not sure if it will have the same effect. By the way, rats never eat cheese often.

Drink your milk and go to bed! A slogan from old television commercials. Milk can be enjoyed anytime of the day and I don’t hear or see the slogan for quite a while.

Why it is recommended to drink milk at night before bedtime? Milk is rich in amino acid Tryptophan. The substance is converted to to neurotransmitter serotonin which promotes sleep.

Maybe. The baby sleeps a lot because he needs it for his fast growth and development and because he drinks a lot of milk.

Note: Milk and cheese are both dairy products but the latter undergone a process called fermentation. The reason why a specific substance is not present in the other and vice versa.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.