Fate of aflatoxin M(1) during manufacture and storage of feta cheese.

@article{Motawee2009FateOA,
  title={Fate of aflatoxin M(1) during manufacture and storage of feta cheese.},
  author={Mahmoud M. Motawee and Donald J. McMahon},
  journal={Journal of food science},
  year={2009},
  volume={74 5},
  pages={T42-5}
}
The effect of feta cheese manufacture on aflatoxin M(1) (AFM(1)) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 microg AFM(1) per kilogram milk. Pasteurization at 63 degrees C for 30 min caused <10% destruction of AFM(1). During cheese making, the remaining AFM(1) in milk was partitioned between curd and whey with two-thirds retained in the curd and one-third going into the whey. Cheeses were then stored for 2 mo in 8%, 10%, and 12… CONTINUE READING