Effects of pasteurization and storage on stability of aflatoxin M1 in yogurt yoǧurtta aflatoksin M1 stabilitesi üzerine pastörizasyonve depolamanın etkileri
Kafkas Universitesi Veteriner Fakultesi Dergisi, cilt.18, sa.6, ss.987-990, 2012 (SCI-Expanded, Scopus, TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 18 Sayı: 6
- Basım Tarihi: 2012
- Doi Numarası: 10.9775/kvfd.2012.6887
- Dergi Adı: Kafkas Universitesi Veteriner Fakultesi Dergisi
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.987-990
- Anahtar Kelimeler: Milk, Stability, Storage, Yogurt
- Ankara Üniversitesi Adresli: Evet
Özet
In present study yogurt was produced from cow's milk contaminated artificially with aflatoxin M1 (AFM1) at two different levels, 1.5 and 3.5 μg kg-1 (ppb), and the effects of pasteurization and storage on the AFM1 contents were investigated. It was found statistically important that pasteurization at 95°C for 5 min caused losses of AFM1 in milk contaminated with 1.5 and 3.5 μg kg-1 AFM1 about 18% and 16%, respectively (P<0.01). After yogurt production, total AFM1 levels of yogurt samples produced by 1.5 and 3.5 μg kg-1 AFM1 contaminated milk samples were decreased to 36.5 and 34.6%, respectively. After the 2-week refrigerated storage at 4°C, AFM1 content of yogurts produced from 1.5 and 3.5 μg kg-1 AFM1 contaminated milks decreased by 6.5 and 9.0%, respectively.