Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

92

Publication Date

2009

First Page

21

Abstract

The effect of feta cheese manufacture on aflatoxin M1 (AFM1) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 μg AFM1 per kilogram milk. Pasteurization at 63 °C for 30 min caused

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