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Changes in the concentration of aflatoxin M1 during manufacture and storage of White Pickled cheese

✍ Scribed by O. Deveci

Book ID
116485471
Publisher
Elsevier Science
Year
2007
Tongue
English
Weight
245 KB
Volume
18
Category
Article
ISSN
0956-7135

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Stability of aflatoxin M1 during manufac
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✍ Nagwa I Hassanin πŸ“‚ Article πŸ“… 1994 πŸ› John Wiley and Sons 🌐 English βš– 364 KB

## 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