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dc.contributor.authorColak, Hilal
dc.date.accessioned2021-03-03T14:01:07Z
dc.date.available2021-03-03T14:01:07Z
dc.date.issued2007
dc.identifier.citationColak H., "Determination of aflatoxin M-1 levels in Turkish White and Kashar Cheeses made of experimentally contaminated raw milk", JOURNAL OF FOOD AND DRUG ANALYSIS, cilt.15, sa.2, ss.163-168, 2007
dc.identifier.issn1021-9498
dc.identifier.othervv_1032021
dc.identifier.otherav_3749ace5-37cc-4482-85b0-91c7d949b629
dc.identifier.urihttp://hdl.handle.net/20.500.12627/41296
dc.description.abstractAflatoxin 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%.
dc.language.isoeng
dc.subjectEczacılık
dc.subjectTemel Eczacılık Bilimleri
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectYaşam Bilimleri
dc.subjectTemel Bilimler
dc.subjectMühendislik ve Teknoloji
dc.subjectYaşam Bilimleri (LIFE)
dc.subjectSağlık Bilimleri
dc.subjectFarmakoloji ve Toksikoloji
dc.subjectFARMAKOLOJİ VE ECZACILIK
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleDetermination of aflatoxin M-1 levels in Turkish White and Kashar Cheeses made of experimentally contaminated raw milk
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD AND DRUG ANALYSIS
dc.contributor.departmentİstanbul Üniversitesi , Veteriner Fakültesi , Besin Hijyeni Ve Teknolojisi
dc.identifier.volume15
dc.identifier.issue2
dc.identifier.startpage163
dc.identifier.endpage168
dc.contributor.firstauthorID182824


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