TY - JOUR
T1 - Fate of aflatoxin M1 during production and storage of parmesan cheese
AU - Pietri, Amedeo
AU - Mulazzi, Annalisa
AU - Piva, Gianfranco
AU - Bertuzzi, Terenzio
PY - 2016
Y1 - 2016
N2 - The fate of AFM1 during production of a long maturing cheese (Parmesan cheese) was assessed. Different
levels of AFM1 contamination and of the fat/casein (F/C) ratio of milk were considered, in order to
evaluate if these factors can influence the enrichment factor (EF) of AFM1 in cheese. For this purpose, 24
cheese-makings were carried out using naturally contaminated milk at 3 different AFM1 levels and at 2 F/
C ratios. AFM1 analysis was performed by HPLC in raw milk, cream, cauldron milk, liquid cattle rennet,
whey, curd and cheese at 3, 9, 16 and 24 months of ageing. The mass balances of the cheese-making
processes were close to 100%; in whey, AFM1 concentration was about 40% less than the concentration
in cauldron milk. The EF in curd was between 4.0 and 5.2, with an average value of 4.7 ± 0.4; this
factor was not significantly affected by either AFM1 contamination level or F/C ratio. During maturation,
AFM1 concentration and consequently EF increased from curd to 16 ageing months; successively, AFM1
slightly decreased at 24 months and consequently the EF. At 3, 9, 16 months of maturation, the EF was
significantly higher for cheeses prepared using milk with low F/C than those with high F/C milk; on the
contrary, EF was not significantly influenced by the AFM1 contamination level. In cheeses, EF values were
between 4.7 and 6.3; from these results, the maximum admissible level for AFM1 in Parmesan cheese
should be about 0.275 mg kg1.
AB - The fate of AFM1 during production of a long maturing cheese (Parmesan cheese) was assessed. Different
levels of AFM1 contamination and of the fat/casein (F/C) ratio of milk were considered, in order to
evaluate if these factors can influence the enrichment factor (EF) of AFM1 in cheese. For this purpose, 24
cheese-makings were carried out using naturally contaminated milk at 3 different AFM1 levels and at 2 F/
C ratios. AFM1 analysis was performed by HPLC in raw milk, cream, cauldron milk, liquid cattle rennet,
whey, curd and cheese at 3, 9, 16 and 24 months of ageing. The mass balances of the cheese-making
processes were close to 100%; in whey, AFM1 concentration was about 40% less than the concentration
in cauldron milk. The EF in curd was between 4.0 and 5.2, with an average value of 4.7 ± 0.4; this
factor was not significantly affected by either AFM1 contamination level or F/C ratio. During maturation,
AFM1 concentration and consequently EF increased from curd to 16 ageing months; successively, AFM1
slightly decreased at 24 months and consequently the EF. At 3, 9, 16 months of maturation, the EF was
significantly higher for cheeses prepared using milk with low F/C than those with high F/C milk; on the
contrary, EF was not significantly influenced by the AFM1 contamination level. In cheeses, EF values were
between 4.7 and 6.3; from these results, the maximum admissible level for AFM1 in Parmesan cheese
should be about 0.275 mg kg1.
KW - AFM1
KW - Parmesan cheese
KW - AFM1
KW - Parmesan cheese
UR - http://hdl.handle.net/10807/78146
U2 - 10.1016/j.foodcont.2015.08.032
DO - 10.1016/j.foodcont.2015.08.032
M3 - Article
SN - 0956-7135
SP - 478
EP - 483
JO - Food Control
JF - Food Control
ER -