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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| Published in: | International journal of dairy technology Vol. 61; no. 2; pp. 141 - 145 |
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| Main Authors: | , , , , |
| Format: | Journal Article |
| Language: | English |
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Oxford, UK
Oxford, UK : Blackwell Publishing Ltd
01-05-2008
Blackwell Publishing Ltd |
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| Abstract | 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. |
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| AbstractList | 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 degree C), cutting size (0.5-1cm), stirring time (10-20min), press time (1-2h), curd size (64-256cm3) 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 degree C, cut size=0.51cm, stirring time=17.71min, press time=19.48min, curd size=73.27cm3 and saturated brine pH=4.79. 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. 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. 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. [PUBLICATION ABSTRACT] 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 cm 3 ) 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 cm 3 and saturated brine pH = 4.79. |
| Author | TAJIK, H BARI, M R KHOSROWSHAHI, A MOHAMMADI, H ALIZADEH, M |
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| Cites_doi | 10.1007/BF01796859 10.1201/9780824746414 10.1016/j.foodcont.2005.04.018 10.1016/S0015-6264(72)80256-6 10.1017/S0022029900020951 10.1111/j.1365-2621.1988.tb09280.x 10.1007/BF02671108 10.4315/0362-028X-46.10.910 |
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| References_xml | – volume: 53 start-page: 1373 year: 1988 end-page: 1376 article-title: Behavior of aflatoxin during the manufacture, ripening and storage of Manchego‐type cheese publication-title: Journal of Food Science – volume: 46 start-page: 910 year: 1983a end-page: 913 article-title: Behavior of aflatoxin M1 during manufacture and storage of quesoblanco and bakers cheese publication-title: Journal of Food Protection – volume: 17 start-page: 768 year: 2006 end-page: 775 article-title: A study on the occurrence of aflatoxin M1 in Iranian Feta cheese publication-title: Food Control – volume: 10 start-page: 383 year: 1972 end-page: 387 article-title: Reduction of the aflatoxin M1 in milk by processing publication-title: Food Cosmetics Toxicology – volume: 38 start-page: 464 year: 1983b end-page: 466 article-title: Heat and acid stability of aflatoxin M1 in naturally and artificially contaminated milk publication-title: Milchwissenschaft – volume: 47 start-page: 123 year: 1980 end-page: 129 article-title: Hydrophobic surface areas and net changes of α ‐, κ‐casein and α ‐casein:κ‐casein complex publication-title: Journal of Dairy Research – volume: 40 start-page: 175 year: 1986 end-page: 188 article-title: Mycotoxins in milk and milk products publication-title: Netherlands Milk Dairy Journal – volume: 20 start-page: 29 issue: Suppl year: 1992 end-page: 42 article-title: Effect of some technological processes on stability and distribution of aflatoxin M1 in milk publication-title: Egyptian Journal of Food Science – volume: 75 start-page: 259 year: 1963 end-page: 263 article-title: Groundnut toxicity: An examination for toxin in human food products from animals fed toxic groundnut meal publication-title: Veterinary Record – year: 2003 – volume: 6 start-page: 521 year: 1971 end-page: 524 article-title: Partitioning behavior of aflatoxin M1 in dairy products publication-title: Bulletin of the Environmental Contamination and Toxicology – volume: 34 start-page: 62 year: 1992 end-page: 66 article-title: IARC classes AFB1 as class 1 human carcinogen publication-title: Food Chemical News – volume: 57 start-page: 847 year: 1974 end-page: 851 article-title: Aflatoxin M1 Analysis in dairy products and distribution in dairy foods made from artificially contaminated milk publication-title: Journal of the Association of Official Analytical Chemists – volume: 31 start-page: 219 year: 1986 end-page: 228 article-title: Distribution and stability of aflatoxin M1 during processing and storage of Karish cheese publication-title: Alexandria Journal of Agriculture Research – volume: 50 start-page: 79 year: 1973 end-page: 84 article-title: Effects of ammoniation on aflatoxins in rations fed lactating cows. publication-title: American Chemical Society – year: 1998 – year: 1999 – ident: e_1_2_5_7_1 doi: 10.1007/BF01796859 – volume: 31 start-page: 219 year: 1986 ident: e_1_2_5_10_1 article-title: Distribution and stability of aflatoxin M1 during processing and storage of Karish cheese publication-title: Alexandria Journal of Agriculture Research contributor: fullname: Marshaly R I – volume-title: Dairy Technology—Principles of Milk Properties and Processes year: 1999 ident: e_1_2_5_17_1 doi: 10.1201/9780824746414 contributor: fullname: Walstra P – volume: 40 start-page: 175 year: 1986 ident: e_1_2_5_16_1 article-title: Mycotoxins in milk and milk products publication-title: Netherlands Milk Dairy Journal contributor: fullname: Van Egmond H P – ident: e_1_2_5_9_1 doi: 10.1016/j.foodcont.2005.04.018 – volume: 57 start-page: 847 year: 1974 ident: e_1_2_5_14_1 article-title: Aflatoxin M1 Analysis in dairy products and distribution in dairy foods made from artificially contaminated milk publication-title: Journal of the Association of Official Analytical Chemists contributor: fullname: Stubblefield R D – volume: 38 start-page: 464 year: 1983 ident: e_1_2_5_19_1 article-title: Heat and acid stability of aflatoxin M1 in naturally and artificially contaminated milk publication-title: Milchwissenschaft contributor: fullname: Wiseman D W – volume-title: Cheese Rheology and Texture year: 2003 ident: e_1_2_5_15_1 contributor: fullname: Gunasekaran S – volume: 20 start-page: 29 year: 1992 ident: e_1_2_5_5_1 article-title: Effect of some technological processes on stability and distribution of aflatoxin M1 in milk publication-title: Egyptian Journal of Food Science contributor: fullname: El Deeb S A – ident: e_1_2_5_6_1 – ident: e_1_2_5_12_1 doi: 10.1016/S0015-6264(72)80256-6 – ident: e_1_2_5_4_1 doi: 10.1017/S0022029900020951 – volume-title: Iranian National Standard 1735 year: 2003 ident: e_1_2_5_8_1 contributor: fullname: Institute of Standards – ident: e_1_2_5_3_1 doi: 10.1111/j.1365-2621.1988.tb09280.x – volume: 75 start-page: 259 year: 1963 ident: e_1_2_5_2_1 article-title: Groundnut toxicity: An examination for toxin in human food products from animals fed toxic groundnut meal publication-title: Veterinary Record contributor: fullname: Allcroft R – volume: 34 start-page: 62 year: 1992 ident: e_1_2_5_13_1 article-title: IARC classes AFB1 as class 1 human carcinogen publication-title: Food Chemical News contributor: fullname: Rothschild L J – ident: e_1_2_5_11_1 doi: 10.1007/BF02671108 – ident: e_1_2_5_18_1 doi: 10.4315/0362-028X-46.10.910 |
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| SubjectTerms | Aflatoxin M1 Cheese cheeses Chemometrics Crystals Dairy products Food processing industry Minimization Production methods Studies |
| Title | Minimization of aflatoxin M1 content in Iranian white brine cheese |
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