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Impacts of unit operation of cheese manufacturing on the aflatoxin M1 level: A global systematic review and meta-analysis

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LWT-FOOD SCIENCE AND TECHNOLOGY
卷 148, 期 -, 页码 -

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ELSEVIER
DOI: 10.1016/j.lwt.2021.111772

关键词

Aflatoxin M1; Cheese; Carry-over; Ripening; Meta-analysis

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This study found that during the manufacturing of cheese, AFM1 levels increased in cheese compared to milk, but decreased in whey. The increase in AFM1 levels varied among different types of cheese, with hard cheese showing the highest increase. Cheese made from milk without starter culture had a higher increase in AFM1 levels compared to cheese made from milk with starter culture. Additionally, a significant reduction in AFM1 levels was observed after the ripening/storage period, particularly in cheese made from milk with starter culture.
In this study, alterations in aflatoxin M1 (AFM1) levels during the manufacturing of cheese were assessed through a systematic review and meta-analysis. The overall result based on weighted response ratio (R*) demonstrated an increase of 77.2% (R* = 1.772, P < 0.001) in AFM1 level of cheese compared to milk after cheese manufacturing, while a reduction of 49% (R* = 0.510, P < 0.001) in the toxin level was found in whey. The rank order of increased AFM1 level in three types of cheese was hard (168%) > semi-hard (68.7%) > soft (60.6%). A higher increase in AFM1 level was found in cheese produced from the milk without starter culture (156.5%, R* = 2.565, P < 0.001) compared to that produced from the milk contained starter culture (37%, R* = 1.370, P < 0.001). The increased AFM1 level in cheese produced from naturally contaminated milk was 2.1 folds higher than that produced from artificially contaminated milk. The overall result based on the rate of AFM1 change (%) demonstrated a significant reduction of AFM1 level after ripening/storage period (-11%, P = 0.007); moreover, this reduction was noticeable (-21.1%, P = 0.009) in cheese made from the milk contained starter culture.

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