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Aflatoxin M1 in milk and distribution and stability of aflatoxin M1 during production and storage of yoghurt and cheese

✍ Scribed by Iha, Maria Helena; Barbosa, Cynara Baltazar; Okada, Isaura Akemi; Trucksess, Mary W.

Book ID
118446592
Publisher
Elsevier Science
Year
2013
Tongue
English
Weight
257 KB
Volume
29
Category
Article
ISSN
0956-7135

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## Abstract Yoghurt, yoghurt‐cheese and acidified milk were prepared from pasteurised half‐cream milk, naturally contaminated with aflatoxin M~1~ (AFM~1~) and then were stored at 4Β°C for 2 weeks. Levels of AFM~1~ in these dairy products were high, and then began to decrease during storage period at