Abstract
Ewe's milk and the produced curd and Feta cheese samples were examined for the presence of aflatoxin M 1, using an enzyme-linked immunoassay. A total of 162 samples of the aforementioned materials was analyzed originating from traditional cheese-making plants of the West side of Thessaloniki Province. Levels of aflatoxin M 1 in milk were found far below the tolerance level (highest value 18.2 ng/l). In curd samples higher levels of aflatoxin M 1 were detected giving a mean enrichment factor of 4.9. On the contrary, the final ripened cheese was found to be free of aflatoxin M 1.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
