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Article Title

Determination of aflatoxin M1 levels in Turkish White and Kashar cheeses made of experimentally contaminated raw milk

Authors

H. Colak

Abstract

Aflatoxin M1 (AFM1) is the hydroxylated metabolite of aflatoxin B1 and may be found in milk and dairy products such as cheese. This study was aimed to determine the AFM1 levels in Turkish White and fresh Kashar Cheese which were produced with experimentally contaminated raw milk and to observe the change of AFM1 distribution in White cheese during ripening. For this purpose, AFM1 was added in concentrations of 0.25, 0.50 and 1.0 μg/L of milk and then, the cheeses were produced according to their technologies. Whey, boiling water, cheese and brine samples were examined for AFM1 residues. The quantitative analysis of AFM1 was performed by ELISA using the AFM1 test kit. The toxin remained as 42.87% and 34.73% in Turkish White and Kashar cheese samples, respectively. The change of AFM1 concentration during the White cheese ripening of 0-90 days was recorded as the average of 9.8%.

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