Prevalence of mold growth and aflatoxin M-1 in Kashar and white cheese produced in Western Turkey

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dc.contributor.authorHismiogullari, S.E.
dc.contributor.authorBaşalan, M.
dc.contributor.authorHismiogullari, A.A.
dc.date.accessioned2020-06-25T17:35:41Z
dc.date.available2020-06-25T17:35:41Z
dc.date.issued2003
dc.departmentKırıkkale Üniversitesi
dc.description.abstractTo evaluate mold growth and aflatoxin M-1 problem in Turkish cheese, a total of 46 commercial samples of the two cheese types were examined with agar plate incubation and ELISA methods. Mean mold growth exceeded maximum tolerable limits (1x10(2) cfu/g) in both groups of cheese (1x10(4) and 2x10(4) cfu/g in Turkish white cheese and Kashar cheese, respectively), although there were no significant differences between cheese types (p=0.34). Kashar cheese samples were highly contaminated with fungi. Total concentrations of aflatoxin M-1 in white and Kashar cheese (0.0998 and 0.1931 ppb, respectively) were lower than maximum tolerable limits (0.5 ppb). However, aflatoxin M-1 concentration of Kashar cheese in 2 out of 13 samples exceeded the maximum tolerable limits. Results indicated that cheese plants should be sanitised properly to avoid fungal contamination and milk should be evaluated for aflatoxin M-1 before it is used for making cheese.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.endpage388en_US
dc.identifier.issn0026-3788
dc.identifier.issue7-8en_US
dc.identifier.scopus2-s2.0-0043207765
dc.identifier.scopusqualityN/A
dc.identifier.startpage386en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3184
dc.identifier.volume58en_US
dc.identifier.wosWOS:000185529900011
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherA V A Agrarverlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectTurkish cheese (mould growth, aflatoxin M-1)en_US
dc.titlePrevalence of mold growth and aflatoxin M-1 in Kashar and white cheese produced in Western Turkeyen_US
dc.typeArticle

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