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Stability of aflatoxin M1during manufacture and storage of ice-cream and sherbet

✍ Scribed by Dana W. Wiseman; Elmer H. Marth

Book ID
112468717
Publisher
Springer
Year
1983
Tongue
English
Weight
285 KB
Volume
177
Category
Article
ISSN
0044-3026

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πŸ“œ SIMILAR VOLUMES

Stability of aflatoxin M1 during manufac
Stability of aflatoxin M1 during manufacture and storage of yoghurt, yoghurt-cheese and acidified milk
✍ 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