[Behaviour of aflatoxin during production of processed cheese (author's transl)].
The problem of aflatoxin determination in processed cheese can be solved by the destruction of the emulsion with 6 m urea solution; the detection limit is 0.1-0.05 ppb B1 respectively G1. Examination of 115 trade samples resulted in 2 positive processed cheese samples only. This result cannot be reffered to the destruction of aflatoxins by the melting process, because neither at melting temperatures of 80-138 degrees C nor by melting salts and pH adjustments considerable losses could be observed, mostly below 5%.
D000348:Aflatoxins / Q000032:analysis*; D002611:Cheese / Q000032:analysis*; D005525:Food-Processing Industry; D005860:Germany, West; D006863:Hydrogen-Ion Concentration; D008722:Methods
D000348:Aflatoxins
Uber das Schicksal des Aflatoxins bei der Schmelzkäsherstellung