Determination of aflatoxin M-1 levels in Turkish White and Kashar Cheeses made of experimentally contaminated raw milk

Colak H.

JOURNAL OF FOOD AND DRUG ANALYSIS, vol.15, no.2, pp.163-168, 2007 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 15 Issue: 2
  • Publication Date: 2007
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.163-168
  • Istanbul University Affiliated: Yes


Aflatoxin M-1 (AFM(1)) is the hydroxylated metabolite of aflatoxin B-1 and may be found in milk and dairy products such as cheese. This study was aimed to determine the AFM(1) levels in Turkish White and fresh Kashar Cheese which were produced with experimentally contaminated raw milk and to observe the change of AFM(1) distribution in White cheese during ripening. For this purpose, AFM(1) was added in concentrations of 0.25, 0.50 and 1.0 mu g/L of milk and then, the cheeses were produced according to their technologies. Whey, boiling water, cheese and brine samples were examined for AFM(1) residues. The quantitative analysis of AFM(1) was performed by ELISA using the AFM(1) test kit. The toxin remained as 42.87% and 34.73% in Turkish White and Kashar cheese samples, respectively. The change of AFM(1) concentration during the White cheese ripening of 0-90 days was recorded as the average of 9.8%.