Eggs and milk: time to spoilage v. protein content

plumb_pete

Take a unit volume or unit mass of eggs, and a same unit mass or unit volume of milk. Also, use a measure that equates protein content independently of mass or volume. Compare the time to spoilage of milk with the time to spoilage of eggs, per unit measure. What is the relationship between time to spoilage and protein content?

Originally asked by Joselin Jocklingson on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

The time before spoilage depends far more on processing, storage conditions, and what you consider “spoiled” than it does on volume, mass, or protein content (it doesn’t really depend on any of those at all; a carton full of eggs will spoil just as quickly as one egg in a carton, they don’t need a quorum).

Full answer by Sneftel: https://cooking.stackexchange.com/a/136997 (CC BY-SA 4.0).

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