title: [Thermal stability of aflatoxin M1 (author's transl)].
abstract: Aflatoxin  M1 was added to Emmental hard cheese which was used for the production of processed cheese.  The melting times at about 90 degrees C varied between 3 and 30 min. The analysis of the corresponding processed cheeses yielded a recovery of about 91% aflatoxin M1 on average. This means, that the aflatoxin M1 present in the hard cheese is essentially not destroyed during the production of processed cheese.
mesh_terms: D000348:Aflatoxins / Q000032:analysis; D002611:Cheese / Q000032:analysis; D004355:Drug Stability; D005506:Food Contamination; D006358:Hot Temperature
chemical_list: D000348:Aflatoxins
vernacular_title: Hitzestabilität von Aflatoxin M1.