@article{motawee2013reduction,
  title = {Reduction of Aflatoxin M1 Content during Manufacture and Storage of Egyptian Domaiti Cheese},
  author = {M. M. Motawee},
  year = 2013,
  url = {https://ibimapublishing.com/articles/IJVMR/2013/207299/},
  journal = {International Journal of Veterinary Medicine: Research & Reports},
  volume = 2013 (2013),
  pages = 10,
  doi = 10.5171/2013.207299,
  abstract = {Elevated levels of aflatoxin M1 (AFM1) in milk and milk products is considered to pose certain hygienic risks for human health. The maximum level of AFM1 allowable in Egyptian milk is 50 ng/L and while a previous study found the majority of milk was below this level, some milk contained up to 250 ng/L. The aim was to determine what proportion of initial AFM1 in milk is retained after manufacture into Domiati cheese and remains during 90 d storage. Milk was spiked with 1µg/kg AFM1 then pasteurized at 63ºC for 30 min and made into Domiati cheese using salt additions of 6%, 8% and 10% (wt/wt). Cheese making was performed on 3 separate occasions. The AFM1 levels in milk, cheese and whey were determined using an ELISA test kit.  Pasteurization of milk caused ≤10% loss of AFM1. About 60%, 58%, and 56% of total AFM1 remained in cheese curd made using 6%, 8% and 10% salt respectively, with the residual being lost in the whey. After 2 wk storage at 20 ºC, all of the cheeses had a 17% reduction in AFM1 compared to their levels after manufacture. With continued storage through 90 d the losses of AFM1 were significantly different (P < 0.05) with reduction in AFM1 or 20.5%, 21.4%, 22.0% for cheeses made using 6%, 8% and 10% salt respectively. Thus, including pasteurization of milk, conversion of milk into Domiati cheese and its subsequent storage period for 3 mo produced an overall 64% reduction of AFM1. In conclusion, as well as avoiding contamination of milk with AFM1 there is a lower health risk to the population from the presence of AFM1 in milk when the milk is pasteurized and converted into Domiati cheese that is then stored for the customary 3 mo.  },
  keywords = {Aflatoxin M1, Domaiti Cheese, storage, ELISA},
  note = Article ID: 207299
}