Changes in the concentration of aflatoxin M1 during manufacture and storage of White Pickled cheese

In this study White Pickled cheese was produced from cow's milk contaminated artificially with aflatoxin M-1 (AFM1) at two different levels, 1.5 and 3.5 mu g/kg (ppb), and the effects of process stages on the AFM(1) contents were investigated. Pasteurization at 72 degrees C for 2 min caused losses of AFM(1) about 12%, and 9%,, respectively, in milk contaminated with 1.5 mu g/kg AFM1, and 3.5 mu g/l AFM1. These losses were found to be statistically significant (P < 0.01). After the cheese production, about 56%, and 59%, of total AFM1 remained in cheese-curd while about 32% of total AFM1 transferred to the whey for both 1.5 mu g/kg and 3.5 mu g/kg AFM1 contaminated milk. After 3-month storage in brine, AFM1 content of cheeses produced from 1.5 and 3.5 mu g/kg AFM1 contaminated milks decreased by 2.9%, and 2.8%, respectively. Changes in AFM1 content of cheese samples were found statistically insignificant (P > 0.05 and P > 0.01) for 3-month storage periods. (c) 2006 Elsevier Ltd. All rights reserved.