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Research of aflatoxin B1 influence on development of microorganisms during Trappist cheese ripening

Dragojlo Obradović ; Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija
Angelina Nikolin
Marija Šutić

Sažetak

The effect of aflatoxin Bi on Trappist cheese microflora is presented. It has been shown that curding of milk with aflatoxin B1 is prolonged. The total bacterial number in the curd was also smaller in comparison with standard sample. Higher bacterial numbers in the further course of cheese ripening indicated that aflatoxin had a slight stimulation on the cheese microflora.

Ključne riječi

cheese; Trappist; ripening; aflatoxin; microorganisms

Hrčak ID:

109936

URI

https://hrcak.srce.hr/109936

Datum izdavanja:

2.4.1981.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.132 *