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| Titel: |
Distribution and stability of Aflatoxin M1 during processing and ripening of traditional white pickled cheese |
| Auteur: |
Oruc, H. H. Cibik, R. Yilmaz, E. Kalkanli, O. |
| Verschenen in: |
Food additives and contaminants. Pt. A, Chemistry, analysis, control, exposure & risk assessment |
| Paginering: | Jaargang 23 (2006) nr. 2 pagina's 190-195 |
| Jaar: |
2006-02-01 |
| Inhoud: |
The distribution of aflatoxin M1 (AFM1) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM1 at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM1 determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM1 remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM1 for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM1 remained in cheese. It has been found that only 2-4% of the initial spiking of AFM1 transferred into the brine solution. During the ripening period AFM1 levels remained constant suggesting that AFM1 was quite stable during manufacturing and ripening. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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