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Distribution and stability of aflatoxin M 1 during production and storage of yoghurt

✍ Scribed by Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A.

Book ID
126544266
Publisher
Taylor and Francis Group
Year
2002
Tongue
English
Weight
269 KB
Volume
19
Category
Article
ISSN
0265-203X

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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