Minimization of aflatoxin M1 content in Iranian white brine cheese

Minimization of aflatoxin M1 content in Iranian white brine cheese

A chemometric approach was used to minimize the aflatoxin M1 (AFM1) content of Iranian white brine cheese. The effects of processing factors such as renneting temperature (30-40°C), cutting size (0.5-1 cm), stirring time (10-20 min), press time (1-2 h), curd size (64-256 cm³) and saturated brine pH...

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Bibliographic Details
Published in:International journal of dairy technology Vol. 61; no. 2; pp. 141 - 145
Main Authors: MOHAMMADI, H, ALIZADEH, M, BARI, M.R, KHOSROWSHAHI, A, TAJIK, H
Format: Journal Article
Language:English
Published: Oxford, UK Oxford, UK : Blackwell Publishing Ltd 01-05-2008
Blackwell Publishing Ltd
Subjects:
Aflatoxin M1
Cheese
cheeses
Chemometrics
Crystals
Dairy products
Food processing industry
Minimization
Production methods
Studies
Iran
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Summary:A chemometric approach was used to minimize the aflatoxin M1 (AFM1) content of Iranian white brine cheese. The effects of processing factors such as renneting temperature (30-40°C), cutting size (0.5-1 cm), stirring time (10-20 min), press time (1-2 h), curd size (64-256 cm³) and saturated brine pH (4.6-6) on the AFM1 content of the cheese curds were explored. Renneting temperature, press time and saturated brine pH were, respectively, the most significant factors. The aflatoxin content of the cheese samples decreased with increasing renneting temperature and press time. Lowering of the saturated brine pH reduced AFM1 in the cheese curds. Taking account of all of the factors studied, optimum processing conditions for minimization of AFM1 in the cheese curds were: renneting temperature = 39.91°C, cut size = 0.51 cm, stirring time = 17.71 min, press time = 19.48 min, curd size = 73.27 cm³ and saturated brine pH = 4.79.
Bibliography:http://dx.doi.org/10.1111/j.1471-0307.2008.00401.x
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ISSN:1364-727X
1471-0307
DOI:10.1111/j.1471-0307.2008.00401.x