The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%.[...]

Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk

Manetta AC
;
Giammarco M;Di Giuseppe L;Fusaro I;Gramenzi A;Vignola G;Lambertini L
2009-01-01

Abstract

The distribution of aflatoxin M1 (AFM1) has been investigated in samples of whey, curd and a typical hard and long maturing cheese like Grana Padano (ripened for twelve months), produced with naturally contaminated milk in a range of 30–98 ng AFM1/kg. AFM1 determinations were carried out on 25 samples of each product by reverse-phase HPLC and fluorescence detection with post-column derivatisation, after a preliminary C18-SPE clean-up. Experimental results show that, in comparison to milk, AFM1 concentration levels increased both in curd (3-fold) and in long maturing cheese (4.5-fold), while AFM1 occurrence in whey decreased by 40%.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/16742
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