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Aspergillus spp. were isolated from 34.3% of processed cheese samples and identified as A. niger (17.9%), A. candidus (7.5%), A. flavus (6%), A. ochraceus (6%), A. wentii (3%), A. versicolour (1.5%), A. terres (1.5%), A. penicilloid (1.5%) and A. fumigatus (1.5%), while Asperigillus spp. isolated from 17.94% of dried milk samples were identified as A. niger (5.1%), A. flavus (10.3%) and A. fumigatus (2.7%).

MYCOTOXIGENIC FUNGAL CONTAMINANT OF PROCESSED CHEESE AND DRIED MILK