Abstract
ABSTRACTThe behavior of aflatoxins B1, B2, G1, G2, and M1 was investigated during manufacture, ripening, refrigeration, and frozen storage of Manchego‐type cheese. More aflatoxins (per weight or volume) occurred in curd than in whey, although total quantity was greater in whey. Aflatoxins B1 B2, and M1 remained stable during ripening, but G1 and G2 levels increased. Concentration of B1, B2, and M1 decreased after 15 and 30 days refrigeration storage, but after 60 days 100% recovery occurred in the inner portion and only 60% in the outer. Concentrations of G1 and G2 also decreased during the first 30 days, but on day 60 an increase was observed, 200% in the inner and 120% in the outer portions. Aflatoxins were stable after 90 days in frozen storage.
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