Submit Manuscript

International Journal of Dairy Science

Year: 2021 | Volume: 16 | Issue: 4 | Page No.: 146-152
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend

Total views 261

Authors

A.H. Adam

Salwa A. Aly

Rasha M.H. Sayed-El Ahl

M.F. Saad

M.F. Saad

Keywords

Research Article

Occurrence of Aflatoxin M1 in Cheese and Yoghurt Marketed at El-Fayoum Province, Egypt

A.H. Adam, Salwa A. Aly, Rasha M.H. Sayed-El Ahl and M.F. Saad M.F. Saad's LiveDNA
Background and Objective: Nowadays, Aflatoxin M1 is the most significant mycotoxins globally established on the prevalence, especially in milk and dairy products and destructive impacts on people's health and dairy industry business. For these causes, an inspection survey of aflatoxin M1 (AFM1) was accomplished on one hundred skim milk cheese (kareish), fifty flavoured drinking yoghurt and fifty flavoured cheese samples. Materials and Methods: The quantitative analysis of AFM1 was achieved using solid-phase column extraction C18 for clean-up followed by the ELISA method. Results: Eighty percent of the examined skim milk cheese was positive, while, it could not be found in all the examined flavoured drinking yoghurt and flavoured cheese (<50 ng kg–1). In the skim milk cheese, AFM1 levels were ranged from 59.1-875.4 ng kg–1. Conclusion: The low AFM1 level in analyzed drinking yoghurt and flavoured cheese samples indicated that they apply high-quality raw milk to process drinking yoghurt and using non-dairy fat ingredients in flavoured cheese processing. This study demonstrated that the data of the 1st survey on the existence of AFM1 in flavoured drinking yoghurt and flavoured cheese consumed in Egypt.
PDF Fulltext XML References Citation

Leave a Comment

Your email address will not be published. Required fields are marked *