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Fate of aflatoxin M1 in Iranian white cheese processing |
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| Authors: | A Kamkar G Karim F Shojaee Aliabadi R Khaksar |
| Institution: | aDepartment of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, P.O. Box 14155-6453, Tehran, Islamic Republic of Iran bFaroogh Life Sciences Research Laboratory, No. 122, Parcham Street, Tohid Square, 10, 1457844393 Tehran, Islamic Republic of Iran cDepartment of Food Technology, Faculty of Nutrition and Food Technology, Shaheed Beheshti Medical Science University, P.O. Box 19395-4741, Tehran, Islamic Republic of Iran |
| Abstract: | Aflatoxin M1 (AFM1) is an important mycotoxin frequently found in milk and dairy products. AFM1 is a major metabolic product of Aflatoxin B1 and is usually excreted in the milk and urine of dairy cattle that have consumed aflatoxin-contaminated feed. The aim of this study was to determine the AFM1 concentration in curd and whey of Iranian white cheese. The cheese milk samples were artificially contaminated with AFM1 in six levels (0.25, 0.5, 0.75, 1, 1.25, and 1.75 μg L?1). Cheese was produced according to Iranian traditional recipe. AFM1 distribution between curd, whey and cheese was determined by high performance liquid chromatography (HPLC) using immunoaffinity column clean up and florescence detection. AFM1 was recovered in whey, curd and cheese in the concentrations of 0.43, 1.47 and 1.57 μg L?1,respectively. The level of Aflatoxin M1 in curd and cheese obtained 3.12- and 3.65-fold more than that in whey that shows the affinity of Aflatoxin M1 to the protein fraction of milk. |
| Keywords: | Aflatoxin M1 Iranian white cheese HPLC |
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