Article
Fate of Aflatoxin M1 During Manufacture and Brining of Feta Cheese
Journal of Dairy Science
Document Type
Article
Publication Date
1-1-2009
Disciplines
Abstract
The effect of feta cheese manufacture on aflatoxin M1 (AFM1) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 μg AFM1 per kilogram milk. Pasteurization at 63 °C for 30 min caused
Citation Information
Motawee, M. M. and D. J. McMahon. 2009. Fate of aflatoxin M1 during manufacture and brining of feta
cheese. American Dairy Science Association Annual Meeting, J. Dairy Sci. 92 (E-Supp. 1):21 (M58).