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Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability

R. Rubio ; Departamento de Ciencia y Tecnología Agroforestal y Genética, ETSIA-IDR, Universidad de Castilla-La Mancha, Campus Universitario s/n, 02071, Albacete, Spain
V.J. Moya
M.I. Berruga
M.P. Molina
A. Molina

Puni tekst: engleski, pdf (582 KB) str. 283-290 preuzimanja: 1.110* citiraj
APA 6th Edition
Rubio, R., Moya, V.J., Berruga, M.I., Molina, M.P. i Molina, A. (2011). Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability. Mljekarstvo, 61 (4), 283-290. Preuzeto s https://hrcak.srce.hr/75423
MLA 8th Edition
Rubio, R., et al. "Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability." Mljekarstvo, vol. 61, br. 4, 2011, str. 283-290. https://hrcak.srce.hr/75423. Citirano 08.12.2021.
Chicago 17th Edition
Rubio, R., V.J. Moya, M.I. Berruga, M.P. Molina i A. Molina. "Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability." Mljekarstvo 61, br. 4 (2011): 283-290. https://hrcak.srce.hr/75423
Harvard
Rubio, R., et al. (2011). 'Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability', Mljekarstvo, 61(4), str. 283-290. Preuzeto s: https://hrcak.srce.hr/75423 (Datum pristupa: 08.12.2021.)
Vancouver
Rubio R, Moya VJ, Berruga MI, Molina MP, Molina A. Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability. Mljekarstvo [Internet]. 2011 [pristupljeno 08.12.2021.];61(4):283-290. Dostupno na: https://hrcak.srce.hr/75423
IEEE
R. Rubio, V.J. Moya, M.I. Berruga, M.P. Molina i A. Molina, "Aflatoxin M1 in the intermediate dairy products from Manchego cheese production: distribution and stability", Mljekarstvo, vol.61, br. 4, str. 283-290, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/75423. [Citirano: 08.12.2021.]

Sažetak
Aflatoxin M1 (AFM1) distribution in curd, whey, Manchego cheese, the traditional Spanish whey cheese Requesón and Requesón whey, and its stability during two different cold treatments, have been studied. Raw ewe’s milk was artificially contaminated with AFM1 in a final concentration of 50 and 100 ng kg-1, and was used to produce Manchego cheese. AFM1 determinations were carried out by HPLC with fluorimetric detection after immunoaffinity clean-up. The mean AFM1 concentrations in the produced curd and Manchego cheese were approximately 2- and 3-fold higher than the initial milk they were made from, and the levels of this toxin remaining in whey were 42.3 % and 51.3 % of the initial concentrations. In the Requesón samples, the mean AFM1 values were 1.7 times higher than those in the corresponding whey, while 33.7 % and 44.4 % of the AFM1 concentration detected in milk also appeared in the Requesón whey. Short refrigeration and freezing periods did not affect the toxin levels in either curd or Requesón samples. When ewe’s milk destined for Manchego cheese-making is AFM1-contaminated at the EU limit level (50 ng kg-1) or double, a concentration of this toxin will appear in the manufactured products, but values will be considerably below the toxic doses (Tolerable Daily Intake = 2 ng kg-1 body weight per day), which poses a human health problem.

Ključne riječi
aflatoxin M1; ewe’s milk; curd; whey; cheese

Hrčak ID: 75423

URI
https://hrcak.srce.hr/75423

[hrvatski]

Posjeta: 1.813 *