Article
Fate of Aflatoxin M1 During Manufacture and Storage of Feta Cheese
Journal of Food Science
Document Type
Article
Publication Date
1-1-2009
Disciplines
Abstract
The effect of feta cheese manufacture on aflatoxin M(1) (AFM(1)) content was studied using an enzyme immunoassay technique. Feta cheese was made from milk spiked with 1 and 2 microg AFM(1) per kilogram milk. Pasteurization at 63 degrees C for 30 min caused
Citation Information
Motawee, M. M., and D. J. McMahon. 2009. Fate of aflatoxin M1 during manufacture and storage of feta cheese. J. Food Sci. 74 (5) T42-45. doi: 10.1111/j.1750-3841.2009.01158.x