FATE OF AFLATOXIN M 1 IN KASHAR CHEESE

• Published in: Journal of food safety Vol. 27; no. 1; pp. 82 - 90
• Main Authors: ORUC, H. HUSEYIN, CIBIK, RECEP, YILMAZ, ENGIN, GUNES, ERTAN
• Format: Journal Article
• Language: English
• Published: 01-02-2007
• ISSN: 0149-6085; 1745-4565
• DOI: 10.1111/j.1745-4565.2007.00062.x

ABSTRACT
The distribution and stability of aflatoxin M
1
(AFM
1
) in Kashar cheese were investigated. Raw milk samples were spiked with AFM
1
at the levels of 50, 250 and 750 ng/L. Distribution of toxin in milk, cheese curd, whey, kneading brine and cheese, and its stability during ripening were determined by high‐performance liquid chromatography. Concentrations of AFM
1
in curds for each contamination level were 2.93, 3.19 and 3.37 times higher than those in milk. After syneresis, the percentage distribution of AFM
1
was 40–46% in curds and 53–58% in whey indicating that relatively higher concentration of toxin passed to whey. Moreover, by the kneading process approximately 2–5% of AFM
1
passed to kneading brine. Compared to the initial spiking level, the percentage of toxin in cheeses varied between 35–42%. Over a 60‐day storage period, there was no decrease in the concentration of AFM
1
, suggesting that the toxin was stable during ripening.