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BEHAVIOUR OF AFLATOXIN M1 DURING MANUFACTURE AND STORAGE OF QUESO BLANCO AND BAKERS' CHEESE.

Author(s) : WISEMAN D. W., MARTH E. H.

Type of article: Article

Summary

QUESO BLANCO AND BAKERS' CHEESE WERE PREPARED FROM MILK NATURALLY CONTAMINATED WITH AFLATOXIN M1 (AFM), AND THEN WERE STORED AT 277 K (4 DEG C) AND AT 250 K + OR -6 K (-23 DEG C + OR -6 DEG C) FOR 2 MONTHS. AFM WAS FOUND IN BOTH CURD AND WHEY. THE AFM CONTENT OF THE CHEESE VARIED DURING REFRIGERATED AND FROZEN STORAGE, BUT WAS PRESENT NEAR INITIAL LEVELS AT THE END OF STORAGE. BAKERS' CHEESE WAS PREPARED WITH AND WITHOUT ADDED RENNET. AFM TENDED TO BE CONCENTRATED IN CURD. CHEESES MADE WITHOUT RENNET HAD GREATER ENRICHMENT THAN THOSE MADE WITH RENNET.

Details

  • Original title: BEHAVIOUR OF AFLATOXIN M1 DURING MANUFACTURE AND STORAGE OF QUESO BLANCO AND BAKERS' CHEESE.
  • Record ID : 1984-1545
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 10
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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