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Distribution and stability of aflatoxin M1 during processing and storage of Minas Frescal cheese

✍ Scribed by A.M. Fernandes; B. Corrêa; R.E. Rosim; E. Kobashigawa; C.A.F. Oliveira

Book ID
116486555
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
267 KB
Volume
24
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 4°C for 2 weeks. Levels of AFM~1~ in these dairy products were high, and then began to decrease during storage period at