Distribution of aflatoxin M1 in cheese obtained from milk artificially contaminated

被引：72

作者：

López, C ^{[1
]}

Ramos, L ^{[1
]}

Ramadán, S ^{[1
]}

Bulacio, L ^{[1
]}

Perez, J ^{[1
]}

机构：

[1] Univ Nacl Rosario, Fac Ciencias Bioquim & Farmaceut, CEREMIC, Ctr Referencia Micol, RA-2000 Rosario, Argentina

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2001年 / 64卷 / 1-2期

关键词：

cheese; aflatoxins M1; milk;

D O I：

10.1016/S0168-1605(00)00444-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Small-scale manufacture of cheese using artificially AFMI contaminated milk as raw material to study the distribution of such toxin both in whey and in cheese. was carried out. Whole milk with undetectable levels of AFMI was used. The toxin was added in concentration that varied from 1.7 to 2.0 mug/l of milk. After the home-made production of cheese, the concentration of AFMI was determined both in whey and in cheese, using the enzymatic immunoassay technique. The greatest proportion, 60%. was detected in whey while 40% AFMI remained in cheese. (C) 2001 Elsevier Science B.V. All rights reserved.

引用

页码：211 / 215

页数：5

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