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Bu calismada, yuksek performansli sivi kromatografisi (HPLC) kullanilarak tuzlu yogurdun uretimi ve depolanmasi sirasinda sutteki aflatoksin M 1 (AFM 1 ) konsantrasyonunun belirlenmesi amaclanmistir. Y apay yolla iki farkli duzeyde (0.05 μg/l ve 0.1 μg/l) aflatoksin M 1 (AFM 1 ) ile kontamine edilmis sutlerden tuzlu yogurt uretilmistir. 0.05 µg/l AFM 1 ve 0.1 µg/l AFM 1 ile kontamine edilmis sutlerden yogurt ve suzme yogurt uretimi sirasiyla % 65, % 70.25 ve % 73.75, % 81.12 duzeyinde AFM 1 kaybina neden olmustur. Ayrica tuzlu yogurda uygulanan depolama isleminin (90 gun), tuzlu yogurdun AFM 1 icerigini sirasiyla 0.019 ve 0.027 µg/l degerlerine azalttigi tespit edilmistir (0.05 μg/l ve 0.1 μg/l AFM 1 ). Depolama periyodundaki zamanlar arasindaki fark istatistiksel olarak onemli bulunmustur (P<0.01). Tuzlu yogurt uzun raf omrune ve yuksek isil isleme sahiptir ve AFM 1 her iki seviyede de tamamen kaybolmamistir.

Assessment of Aflatoxin M1 Concentrations During Production and Long Storage of Salted (Tuzlu) Yogurt