Effects of Pasteurization and Storage on Stability of Aflatoxin M-1 in Yogurt

In present study yogurt was produced from cow's milk contaminated artificially with aflatoxin M-1 (AFM(1)) at two different levels, 1.5 and 3.5 mu g kg(-1) (ppb), and the effects of pasteurization and storage on the AFM(1) contents were investigated. It was found statistically important that pasteurization at 95 degrees C for 5 min caused losses of AFM(1) in milk contaminated with 1.5 and 3.5 mu g kg(-1) AFM, about 18% and 16%, respectively (P<0.01). After yogurt production, total AFM(1) levels of yogurt samples produced by 1.5 and 3.5 mu g kg(-1) AFM(1) contaminated milk samples were decreased to 36.5 and 34.6%, respectively. After the 2-week refrigerated storage at 4 degrees C, AFM, content of yogurts produced from 1.5 and 3.5 mu g kg(-1) AFM(1) contaminated milks decreased by 6.5 and 9.0%, respectively.