Abstract
This study aimed to determine the fate of aflatoxin M1 (AFM1) during lactic cheese processing and storage. About 70.72% of the total AFM1 content of the raw milk was carried over into the whey. The levels of AFM1 during cheese storage were reduced by 77.66%. The transfer of the AFM1 into the brine solution depended on the storage time and showed variable trends. Collectively, 6.42% of the total AFM1 content of milk remained in lactic cheese, and 93.58% of it was removed during production and storage. Lactic cheese could be safer than milk from the AFM1 level point of view.
Acknowledgments
Hamadan University of Medical science approved this work (Project number: 140003111879). The author would like to thank Farogh laboratory and Dr. Shojaei for their help in AFM1 analysis. The authors acknowledged Dr. Amin Mousavi Khaneghah (University of Campinas) for improving the English of the article.
Disclosure statement
No potential conflict of interest was reported by the authors.