ITHACA, NY - You crack open an egg as you have dozens, even thousands of times before. This tune, though, something’s dif ferent: the egg white is all cloudy. Is it spoiled? Contaminated? Old’ HORSEPOWER UNDER FORTY Under forty horses, nobody sells more tractors than we do. One reason is simple. We give you more choices. There are sixteen compact sizes, each a different model. One of them should fit you perfectly. And once you settle on the horsepower, there are still more choices. 1485 Kubota Traitor ( orporauon PO Box 7020 i ompton (A 40224 PENNSYLVANIA HONESDALE Marshall Machinery, Inc. 717/729-7117 AVONDALE Thomas Power Equipment 215/268-2181 BIGLERVILLE O.C. Rice, Inc. 717/677-8135 BLOOMSBURG Tractor Parts Co. 717/7844250 DALLAS Penn State Sted Co. 717/675-8585 LITITZ PA: 1-800/847-7333 Keller Bros. Tractor Co. 717/626-2121 DOVER Straley Farm Supply Inc. NEW PARK 717/292-4443 or 292-2631 MAR Equipment, Inc. 717/993-2511 “It’s nothing of the sort! In fact, when the egg white is milky in color, it means that the egg is fresher than ever,” says Robert Baker, professor of poultry and avian sciences at Cornell University. NOBODY HAS MORE Pick special options like 4-wheel drive, power steering or a hydraulic shuttle transmission. Or choose a Kubota-made implement, the best match for any of our Kubota tractors. There are, however, a couple of decisions we’ve made for you. For example,Kubota’s own liquid- HONEY GROVE SPRING MILLS Norman D. Clark A Son, Inc. Servic * 717/734/3682 814/422-8826 IRWIN Laspina Equipment 412/864-5147 LEBANON Kollor Bros. Tractor Co. 717/949-6501 Cloudy 099 whiles moon fresher product In the past, when egg farms were smaller and pic-ups for market occurred less often, eggs didn’t reach consumers until they were about ten days old. Today, farms are tremendous in size and eggs are delivered to market almost -K - 1 REYNOLDSVILLE McGarvey Equipment, Inc. 814/653-9637 STATE COLLEGE Rishel's Sales A Service 814/238-7788 WELLSBORO Benedict's Ford Tractor 717/724-2839 WESTCHESTER uiiNPCPfinr 215/696-2990* S 0" S ’ ' nC ‘ Material Handling Systems 609/267-6100 MARYLAND RISING SUN HAMMONTON AG-IND Equipment Co. f Inc. Rodio Tractor Sales, Inc. 301/658-5568 or 398-6132 609/561-0141 <t_ji cooled diesel engine comes standard in every model. An advanced design, it’s built for efficient operation. So a little horsepower works like more. We’ve also chosen the color. UKUROTR Nothing like it on earth. CHESTERTOWN W.N. Cooper A Son, Inc. 301/778-3464 HAGERSTOWN Arnett's Garage 301/733-0515 NEW JERSEY ELMER Roork's Farm Supply, Inc. 609/358-3100 FLEMINGTON Poniatowski Bros., Equip. Co. 201/782-3514 Lancaster Farming, Saturday, August 10,1985-817 daily. “It’s often possible for eggs to reach the supermarket when they’re only one day old,” Baker explains. As a result, the egg white, or albumen, still has a large amount I I? , L of free carbon dioxide in it, as it did when the egg was laid. This harm less gas causes the albumen to appear cloudy or milky in color. Other than looking a little different and being a little harder to peel if hard-boiled, the eggs with cloudy whites are in no other way dif ferent. The difference in color, however, has been alarming consumers who are not used to seeing a thicker, milky-colored egg white because they’re not used to having such fresh eggs, Baker says. An egg breathes once it is laid, giving off carbon dioxide just as animals give off carbon dioxide as a by-product of respiration. As the gas leaves the egg, the albumen eventually becomes clear and thinner in consistency. If eggs are refrigerated, respiration is slowed and the cloudiness may remain for several days, Baker points out. If left out at room temperature, the eggs will respire more quickly and the egg white will become clear within hours. Baker evaluated 23 different strains of laying hens to determine if there were any differences in the carbon dioxide content or the appearance of their egg whites. Comparing the color of fresh egg whites to the color of diluted skim milk, he rated the cloudiness of different kinds of eggs. “We found that the degree of cloudiness of albumen differs by strain and by individual birds. Some strains of layers produce eggs with more carbon dioxide and therefore their egg whites appear more milky than other strains. “Some hens of the same strain, however, produce eggs with more carbon dioxide than others,” Baker found. By trapping the egg’s carbon dioxide inside the eggshell, the respiration of an egg can be slowed down and its freshness main tained, Baker points out. In fact, many producers use the harlmess procedure of spraying their eggs with a colorless, odorless, tasteless mineral oil to plug the pores, thereby preventing the gas from escaping. Almost all American consumers refrigerate their eggs, thereby maintaining the fresh quality of eggs for a long time. When eggs are shipped overseas to countries where refrigeration is scarce, however, they are sometims put in non-breathing cartons to keep the carbon dioxide in to help preserve the eggs at room temperature for several months. Sometimes, egg whites maystay cloudy or even become cloudy in the refrigerator because they may absorb carbon dioxide that is being released by other fresh foods as they respire. There is no harm if this occurs. In fact, the absorption of carbon dioxide will help maintain the quality of eggs. So the next time you crack an egg and you see that the albumen is milky or cloudy, don’t be con cerned. “It’s just an indication of a really fresh egg,” Baker says. What if you want to hard-boil such a fresh egg? “Let it remain at room temperature for several hours or overnight and the carbon dioxide will escape, leaving you with an easy-to-peel egg,” says the Cornell expert.
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