Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego‐type Cheese

摘要

ABSTRACTThe behavior of aflatoxins B1, B2, G1, G2, and M1was investigated during manufacture, ripening, refrigeration, and frozen storage of Manchego‐type cheese. More aflatoxins (per weight or volume) occurred in curd than in whey, although total quantity was greater in whey. Aflatoxins B1B2, and M1remained stable during ripening, but G1and G2levels increased. Concentration of B1, B2, and M1decreased after 15 and 30 days refrigeration storage, but after 60 days 100 recovery occurred in the inner portion and only 60 in the outer. Concentrations of G1and G2also decreased during the first 30 days, but on day 60 an increase was observed, 200 in the inner and 120 in the outer portions. Aflatoxins were stable after 90 days in frozen storag