Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1394
12
1
gregorian
2016
3
1
3
1
online
1
fulltext
en
Reduction of Aflatoxin M1 during Production of Kashk, a Traditional Iranian Dairy Product
تخصصي
Special
Original article
Original article
<p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Background:</strong> Aflatoxin M<sub>1 </sub>(AFM<sub>1</sub>) is a toxic compound that could be found in milk and dairy products. AFM<sub>1</sub> is the principle hydroxylated derivative of aflatoxin B<sub>1 </sub>(AFB<sub>1</sub>), formed in liver and excreted into the milk in the mammary glands of both human and lactating animals that have been fed with AFB<sub>1</sub> contaminated diet. To the best of our knowledge, there is no report on stability of AFM<sub>1</sub> during production of Iranian traditional kashk (ITK). This study designed to assess the effect of ITK processing on AFM<sub>1</sub> content of cow’s milk artificially contaminated with AFM<sub>1</sub>.</span></p>
<p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Methods:</strong> ITK making consisted of production of yogurt and strained yogurt, boiling the strained yogurt to make a curd and drying the resultant curd, according to common native procedure in Iran. AFM<sub>1</sub> content of initial yogurt, strained yogurt and dried kashk was determined using high performance liquid chromatography (HPLC). Statistical analyses were performed by Student’s t-test and ANOVA using the SPSS 16.0 software package program.</span></p>
<p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Results:</strong> <em>'</em>The mean concentration of AFM<sub>1</sub> in final ITK was determined as 0.118 µg/kg which was significantly (<em>p</em><0.05) lower than that of initial milk, yogurt and strained yogurt samples. Also, AFM<sub>1</sub> content of yogurt, strained yogurt and final ITK product was 46.12%, 6.94% and 48.24%, respectively lower than that of initial milk (<em>p</em><0.05).</span></p>
<p style="text-align: justify;"><span style="font-family:times new roman;"><strong>Conclusion:</strong> This study showed that ITK processing can effectively degrade AFM<sub>1</sub> presented in initial raw milk and could be useful for minimizing AFM<sub>1 </sub>content of highly contaminated raw milk in dairy industries.</span></p>
Aflatoxin M1, Dairy Products, Chromatography, High Pressure Liquid
10
14
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-235-5&slc_lang=en&sid=1
S.
Mason