Jump to Main Content
Minimization of aflatoxin M1 content in Iranian white brine cheese
- MOHAMMADI, H., ALIZADEH, M., BARI, M.R., KHOSROWSHAHI, A., TAJIK, H.
- International journal of dairy technology 2008 v.61 no.2 pp. 141-145
- aflatoxin M1, cheeses, chemometrics, cutting, mixing, pH, renneting, temperature
- A chemometric approach was used to minimize the aflatoxin M1 (AFM1) content of Iranian white brine cheese. The effects of processing factors such as renneting temperature (30-40°C), cutting size (0.5-1 cm), stirring time (10-20 min), press time (1-2 h), curd size (64-256 cm³) and saturated brine pH (4.6-6) on the AFM1 content of the cheese curds were explored. Renneting temperature, press time and saturated brine pH were, respectively, the most significant factors. The aflatoxin content of the cheese samples decreased with increasing renneting temperature and press time. Lowering of the saturated brine pH reduced AFM1 in the cheese curds. Taking account of all of the factors studied, optimum processing conditions for minimization of AFM1 in the cheese curds were: renneting temperature = 39.91°C, cut size = 0.51 cm, stirring time = 17.71 min, press time = 19.48 min, curd size = 73.27 cm³ and saturated brine pH = 4.79.