## 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
✦ LIBER ✦
Fate of aflatoxin M1 in cheese whey processing
✍ Scribed by Carla Mendonça; Armando Venâncio
- Publisher
- John Wiley and Sons
- Year
- 2005
- Tongue
- English
- Weight
- 89 KB
- Volume
- 85
- Category
- Article
- ISSN
- 0022-5142
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