title: [Appearance of aflatoxin M1 during the manufacture of Camembert cheese].
abstract: Several classic cheese making of camembert are made from raw milk spiked with Aflatoxin M1. Three Aflatoxin levels 7.5 microgram/l, 3 microgram/l are used. In respective curds 35.6, 47.1 and 57.7% of Aflatoxin M1 are recovered and 64.4, 52.9 and 42.3% in respective whey. During the first 15 days of storage the Aflatoxin M1 content of different cheeses decrease respectively 25, 55, 75%. A similar experience is made with a milk contamined in Aflatoxin M1 C14 labelled. Same results are recovered, except about behaviour of Aflatoxin M1 in cheese: a same C14 activity is recovered during storage for 30 days.
mesh_terms: D016607:Aflatoxin M1; D000348:Aflatoxins / Q000032:analysis*; D000818:Animals; D002417:Cattle; D002611:Cheese; D005511:Food Handling; D008892:Milk / Q000032:analysis
chemical_list: D000348:Aflatoxins; D016607:Aflatoxin M1
vernacular_title: Devenir de l'aflatoxine M1 au cours de la fabrication du fromage de type Camembert.