Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/28898
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dc.date.accessioned2022-09-29T13:46:11Z-
dc.date.available2022-09-29T13:46:11Z-
dc.date.issued2007-01-18-
dc.identifier.citationOruç, H. H. vd. (2007). "Fate of aflatoxin M-1 in Kashar cheese". Journal of Food Safety, 27(1), 82-90.en_US
dc.identifier.issn0149-6085-
dc.identifier.issn1745-4565-
dc.identifier.urihttps://doi.org/10.1111/j.1745-4565.2007.00062.x-
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1111/j.1745-4565.2007.00062.x-
dc.identifier.urihttp://hdl.handle.net/11452/28898-
dc.description.abstractThe distribution and stability of aflatoxin M-1 (AFM(1)) in Kashar cheese were investigated. Raw milk samples were spiked with AFM(1) at the levels of 50, 250 and 750 ng/L. Distribution of toxin in milk, cheese curd, whey, kneading brine and cheese, and its stability during ripening were determined by high-performance liquid chromatography. Concentrations of AFM(1) in curds for each contamination level were 2.93, 3.19 and 3.37 times higher than those in milk. After syneresis, the percentage distribution of AFM(1) was 40-46% in curds and 53-58% in whey indicating that relatively higher concentration of toxin passed to whey. Moreover, by the kneading process approximately 2-5% of AFM(1) passed to kneading brine. Compared to the initial spiking level, the percentage of toxin in cheeses varied between 35-42%. Over a 60-day storage period, there was no decrease in the concentration of AFM(1), suggesting that the toxin was stable during ripening.en_US
dc.language.isoenen_US
dc.publisherWileyen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectDairy productsen_US
dc.subjectM1en_US
dc.subjectStabilityen_US
dc.subjectStorageen_US
dc.subjectMilken_US
dc.titleFate of aflatoxin M1 in Kashar cheeseen_US
dc.typeArticleen_US
dc.identifier.wos000243507400007tr_TR
dc.identifier.scopus2-s2.0-33846331651tr_TR
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.contributor.departmentUludağ Üniversitesi/Tıp Fakültesi/Farmakoloji Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Tıp Fakültesi/Besin Hijyeni ve Teknolojisi Anabilim Dalı.tr_TR
dc.contributor.orcid0000-0002-5399-2395tr_TR
dc.identifier.startpage82tr_TR
dc.identifier.endpage90tr_TR
dc.identifier.volume27tr_TR
dc.identifier.issue1tr_TR
dc.relation.journalJournal of Food Safetyen_US
dc.contributor.buuauthorOruç, H. Hüseyin-
dc.contributor.buuauthorCibik, Recep-
dc.contributor.buuauthorYılmaz, Engin-
dc.contributor.buuauthorGüneş, Ertan-
dc.contributor.researcheridAAI-2212-2021tr_TR
dc.subject.wosBiotechnology & applied microbiologyen_US
dc.subject.wosFood science & technologyen_US
dc.indexed.wosSCIEen_US
dc.indexed.scopusScopusen_US
dc.wos.quartileQ3 (Food science & technology)en_US
dc.wos.quartileQ4 (Biotechnology & applied microbiology)en_US
dc.contributor.scopusid55944769400tr_TR
dc.contributor.scopusid56010542400tr_TR
dc.contributor.scopusid15844548200tr_TR
dc.contributor.scopusid15768601700tr_TR
dc.subject.scopusAflatoxin M1; Raw Milk; Mycotoxinsen_US
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