Decrease of aflatoxin B1 in yoghurt and acidified milks |
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Authors: | Jeremija Lj. Rašić Marija Škrinjar Siniša Markov |
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Affiliation: | (1) Faculty of Technology, University of Novi Sad, Bulevar AVNOJ-a 1, 21000 Novi Sad, Yugoslavia |
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Abstract: | Fermentation of yoghurt and acidified milks containing aflatoxin B1 (AB1) were studied. AB1 added to milk before fermentation at concentrations of 600, 1000 and 1400 g/kg was reduced in yoghurts (pH 4.0) by 97, 91 and 90%, respectively. Coagulation time was approximately the same as in the controls. Streptococci had longer chains than those in the controls. The main decrease of AB1 occurred during the milk fermentation. A decrease of AB1 (conc. 1000 g/kg) in milks acidified with citric, lactic and acetic acids (pH 4.0) was 90, 84 and 73%, respectively. |
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Keywords: | Acidified milks aflatoxin B1 decrease yoghurt |
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