Parcourir par sujet "CHEESE"

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Distribution and stability of aflatoxin M-1 during production and storage of yoghurt

Govaris, A.; Roussi, V.; Koidis, P. A.; Botsoglou, N. A. (2002)

Yoghurt from cow's milk artificially contaminated with aflatoxin M-1 (AFM(1)) at levels of 0.050 and 0.100 g l(-1) was fermented to reach pHs 4.0 and 4.6. Yoghurt fermented to pH 4.6 was also used for preparing strained ...
Monitoring Aflatoxin M1 levels in ewe's and goat's milk in Thessaly, Greece; potential risk factors under organic and conventional production schemes

Malissiova, E.; Tsakalof, A.; Arvanitoyannis, I. S.; Katsafliaka, A.; Katsioulis, A.; Tserkezou, P.; Koureas, M.; Govaris, A.; Hadjichristodoulou, C. (2013)

Consumers prefer organic food as they consider it healthier and safer. Since Aflatoxin M1 (AFM1) in milk and dairy is considered as hazard to human health this study aimed to assess the level of AFM1 contamination in ewes ...