Behaviour of aflatoxin during production of processed cheese (author's transl)

Behaviour of aflatoxin during production of processed cheese (author's transl)

The problem of aflatoxin determination in processed cheese can be solved by the destruction of the emulsion with 6 m urea solution; the detection limit is 0.1-0.05 ppb B1 respectively G1. Examination of 115 trade samples resulted in 2 positive processed cheese samples only. This result cannot be ref...

Full description

Saved in:
Bibliographic Details
Published in:Zeitschrift für Lebensmittel-Untersuchung und -Forschung Vol. 157; no. 4; p. 211
Main Authors: Kiermeier, F, Rumpf, S
Format: Journal Article
Language:German
Published: Germany 07-04-1975
Subjects:
Aflatoxins - analysis
Cheese - analysis
Food-Processing Industry
Germany, West
Hydrogen-Ion Concentration
Methods
Germany, West
Online Access:Get more information
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The problem of aflatoxin determination in processed cheese can be solved by the destruction of the emulsion with 6 m urea solution; the detection limit is 0.1-0.05 ppb B1 respectively G1. Examination of 115 trade samples resulted in 2 positive processed cheese samples only. This result cannot be reffered to the destruction of aflatoxins by the melting process, because neither at melting temperatures of 80-138 degrees C nor by melting salts and pH adjustments considerable losses could be observed, mostly below 5%.
ISSN:0044-3026