Crescenza cheese was prepared from milk that was naturally contaminated with aflatoxin M1 (AFM1). Three milk batches were processed at AFM1 levels of <5, 128 and 257 ng kg-1. AFM1 analysis was carried out using an immunoenzymatic technique (ELISA) and HPLC. After clotting, AFM1 was analysed on both curd and whey fractions. The Enrichment Factor of the toxin in the curd over that in the milk was on average 2.56±0.13, while about 50% of the toxin remained in the whey. Cheese samples were analysed for AFM1 content during the 15-day storage time. The AFM1 concentration decreased during the first 5 days and then remained constant.
Fate of Aflatoxin M1 during production and storage of Crescenza cheese / T.M.P. Cattaneo, L. Monti, E.V. Panarelli, S. Francolino, T. Bertuzzi, A. Pietri. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 20:4(2008), pp. 463-470.
Fate of Aflatoxin M1 during production and storage of Crescenza cheese
L. MontiSecondo
;
2008
Abstract
Crescenza cheese was prepared from milk that was naturally contaminated with aflatoxin M1 (AFM1). Three milk batches were processed at AFM1 levels of <5, 128 and 257 ng kg-1. AFM1 analysis was carried out using an immunoenzymatic technique (ELISA) and HPLC. After clotting, AFM1 was analysed on both curd and whey fractions. The Enrichment Factor of the toxin in the curd over that in the milk was on average 2.56±0.13, while about 50% of the toxin remained in the whey. Cheese samples were analysed for AFM1 content during the 15-day storage time. The AFM1 concentration decreased during the first 5 days and then remained constant.
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