Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese

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dc.contributor.buuauthorOruç, Hasan Huseyin
dc.contributor.buuauthorÇibik, Recep
dc.contributor.buuauthorYılmaz, Engin
dc.contributor.buuauthorKalkanlı, Ömer
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Farmakoloji ve Toksikoloji Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Teknik Meslek Yüksekokulu/Süt Ürünleri Teknolojisi Bölümü.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Sağlık Bilimleri Enstitüsü.tr_TR
dc.contributor.orcid0000-0002-5399-2395tr_TR
dc.contributor.researcheridAAI-2212-2021tr_TR
dc.date.accessioned2021-08-24T05:30:30Z
dc.date.available2021-08-24T05:30:30Z
dc.date.issued2006
dc.description.abstractThe distribution of aflatoxin M-1 ( AFM(1)) has been studied between curd, whey, cheese and pickle samples of Turkish white pickled cheese produced according to traditional techniques and its stability studied during the ripening period. Cheeses were produced in three cheese-making trials using raw milk that was artificially contaminated with AFM(1) at the levels of 50, 250 and 750 ng/l and allowed to ripen for three months. AFM(1) determinations were carried out at intervals by LC with fluorescence detection after immunoaffinity column clean-up. During the syneresis of the cheese a proportionately high concentration of AFM(1) remained in curd and for each trial the level was 3.6, 3.8 and 4.0 times higher than levels in milk. At the end of the ripening, the distribution of AFM(1) for cheese/whey + brine samples was 0.9, 1.0 and 1.3 for first, second and third spiking respectively indicating that nearly half of the AFM(1) remained in cheese. It has been found that only 2 - 4% of the initial spiking of AFM(1) transferred into the brine solution. During the ripening period AFM(1) levels remained constant suggesting that AFM(1) was quite stable during manufacturing and ripening.en_US
dc.identifier.citationOruç, H. H. vd. (2006). ''Distribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheese''. Food Additives and Contaminants Part A-chemistry Analysis Control exposure & Risk Assessment, 23(2), 190-195.en_US
dc.identifier.endpage195tr_TR
dc.identifier.issn1944-0049
dc.identifier.issn1944-0057
dc.identifier.issue2tr_TR
dc.identifier.pubmed16449062tr_TR
dc.identifier.scopus2-s2.0-32144462784tr_TR
dc.identifier.startpage190tr_TR
dc.identifier.urihttps://doi.org/10.1080/02652030500389048
dc.identifier.urihttps://www.tandfonline.com/doi/full/10.1080/02652030500389048
dc.identifier.urihttp://hdl.handle.net/11452/21539
dc.identifier.volume23tr_TR
dc.identifier.wos000235003300012tr_TR
dc.indexed.pubmedPubmeden_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherTaylor & Francisen_US
dc.relation.journalFood Additives and Contaminants Part A- Chemistry Analysis Control exposure & Risk Assessmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChemistryen_US
dc.subjectFood science & technologyen_US
dc.subjectToxicologyen_US
dc.subjectDistributionen_US
dc.subjectStabilityen_US
dc.subjectTaditional white pickled cheeseen_US
dc.subjectAflatoxin M-1en_US
dc.subjectStrainsen_US
dc.subjectBehavioren_US
dc.subjectManufactureen_US
dc.subjectTurkeyen_US
dc.subjectFateen_US
dc.subjectStorageen_US
dc.subjectM1en_US
dc.subjectMilk-productsen_US
dc.subjectDairy-productsen_US
dc.subjectLactic-acid bacteriaen_US
dc.subject.scopusAflatoxin M1; Raw Milk; Mycotoxinsen_US
dc.subject.wosChemistry, applieden_US
dc.subject.wosFood science & technologyen_US
dc.subject.wosToxicologyen_US
dc.titleDistribution and stability of aflatoxin M-1 during processing and ripening of traditional white pickled cheeseen_US
dc.typeArticle

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