ISSN:
1438-2385
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Description / Table of Contents:
Summary Ice-cream and orange sherbet were made from naturally contaminated milk to determine how aflatoxin M1 (AFM1) behaves during manufacture and storage of these products. Both were formulated to represent low-cost commercial products. AFM1 was stable to freezing in both products. The AFM1 content of ice-cream remained stable through 8 months of frozen storage. There was an apparent increase of AFM1 after sherbet mix was prepared from milk. This increase may have resulted because of improved recovery of bound AFM1. As with ice-cream, AFM1 remained stable in sherbet through 8 months of frozer storage.
Notes:
Zusammenfassung Eiskrem und Sorbet wurden aus natürlich kontaminierter Milch hergestellt, um festzustellen, wie sich Aflatoxin in diesen Produkten verhält Beide Produkte wurden als billige handelsübliche Produkte produziert. Nach dem Gefrieren und während der Lagerung war das Aflatoxin M 1 in beiden Produkten stabil. Hierbei nahm das Aflatoxin M1 scheinbar zu, nachdem das Sorbet-Gemisch hergestellt worden war. Vielleicht handelt es sich hier um eine bessere Gewinnung des gebundenen Aflatoxin M1.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF01042490
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