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Decrease of aflatoxin B1in yoghurt and acidified milks

✍ Scribed by Jeremija Lj. Rašić; Marija Škrinjar; Siniša Markov

Publisher
Springer Netherlands
Year
1991
Tongue
English
Weight
254 KB
Volume
113
Category
Article
ISSN
0301-486X

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✦ Synopsis

Fermentation of yoghurt and acidified milks containing aflatoxin B~ (ABe) were studied. AB 1 added to milk before fermentation at concentrations of 600, 1000 and 1400/~g/kg was reduced in yoghurts (pH 4.0) by 97, 91 and 90~o, respectively. Coagulation time was approximately the same as in the controls. Streptococci had longer chains than those in the controls. The main decrease of AB~ occurred during the milk fermentation. A decrease ofAB, (conc. 1000 #g/kg) in milks acidified with citric, lactic and acetic acids (pH 4.0) was 90, 84 and 73~o, respectively.

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Stability of aflatoxin M1 during manufac
Stability of aflatoxin M1 during manufacture and storage of yoghurt, yoghurt-cheese and acidified milk
✍ Nagwa I Hassanin 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 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 4°C for 2 weeks. Levels of AFM~1~ in these dairy products were high, and then began to decrease during storage period at