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Stability of aflatoxin M 1 during manufacture and storage of yoghurt, yoghurt‐cheese and acidified milk
Author(s) -
Hassanin Nagwa I
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650106
Subject(s) - titratable acid , food science , aflatoxin , chemistry , lactic acid , casein , food storage , bacteria , biology , genetics
Yoghurt, yoghurt‐cheese and acidified milk were prepared from pasteurised half‐cream milk, naturally contaminated with aflatoxin M 1 (AFM 1 ) and then were stored at 4°C for 2 weeks. Levels of AFM 1 in these dairy products were high, and then began to decrease during storage period at 4°C. Most of the AFM 1 (recoveries of 71%) appeared in yoghurt‐cheese after 14 days, this is due to AFM 1 being associated with casein fraction. Whereas pH values of yoghurt‐cheese during refrigerator storage ranged from 5.15 to 4.65 and titratable acidity ranged from 3.9 to 3.5 g lactic acid litre −1 , whilst AFM, (recoveries of 41%) from yoghurt after manufacture and storage was much more susceptible to reduction by storage this is due to the higher acidity (range 2.3–3.1 g litre −1 ) of yoghurt by the action of microorganisms, besides the changes in pH values (5.10–4.70). When acidified milk was used the recoveries of toxin were 34.2% after 2 weeks; pH values ranged from 2.95 to 2.85 and titratable acidity ranged from 2.3 to 2.2 g litre −1 during storage.