Browsing by Subject "M(1)"
Now showing items 1-4 of 4
-
Distribution and stability of aflatoxin M-1 during processing, ripening and storage of Telemes cheese
(2001)Telemes cheeses were produced using milk that was artificially-contaminated with aflatoxin M-1 at the levels of 0.050 and 0.100 mug/l. The cheeses produced in the two cheese-making trials were allowed to ripen for 2 months ... -
Distribution and stability of aflatoxin M-1 during production and storage of yoghurt
(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 ... -
Effects of aflatoxin B1 administration on Greek indigenous goats' milk
(2012)Aflatoxins are toxic metabolites of the fungi Aspergillus spp. After aflatoxin B1 (AFB1) is consumed by lactating animals, it is metabolized to aflatoxin M1 (AFM1), which is excreted into the milk. The present study ... -
Occurrence of aflatoxin M-1 in raw and market milk commercialized in Greece
(2002)From December 1999 to May 2000, 114 samples of pasteurized, ultrahigh temperature-treated (UHT) and concentrated milk were collected in supermarkets, whereas 52 raw milk samples from cow, sheep and goat were obtained from ...