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Başlık: Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese
Yazarlar: Uludağ Üniversitesi/Veteriner Fakültesi/Farmakoloji ve Toksikoloji Anabilim Dalı.
Uludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü.
Uludağ Üniversitesi/Teknik Meslek Yüksekokulu/Süt Ürünleri Teknolojisi Bölümü.
Uludağ Üniversitesi/Sağlık Bilimleri Enstitüsü.
0000-0002-5399-2395
Oruç, Hasan Huseyin
Çibik, Recep
Yılmaz, Engin
Kalkanlı, Ömer
AAI-2212-2021
Anahtar kelimeler: Chemistry
Food science & technology
Toxicology
Distribution
Stability
Taditional white pickled cheese
Aflatoxin M-1
Strains
Behavior
Manufacture
Turkey
Fate
Storage
M1
Milk-products
Dairy-products
Lactic-acid bacteria
Yayın Tarihi: 2006
Yayıncı: Taylor & Francis
Atıf: Oruç, H. H. vd. (2006). ''Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese''. Food Additives and Contaminants Part A-chemistry Analysis Control exposure & Risk Assessment, 23(2), 190-195.
Özet: The distribution of aflatoxin M-1 ( AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2 - 4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.
URI: https://doi.org/10.1080/02652030500389048
https://www.tandfonline.com/doi/full/10.1080/02652030500389048
http://hdl.handle.net/11452/21539
ISSN: 1944-0049
1944-0057
Koleksiyonlarda Görünür:Scopus
Web of Science

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