[卡门培尔奶酪生产过程中黄曲霉毒素M1的出现情况]
[Appearance of aflatoxin M1 during the manufacture of Camembert cheese].
作者信息
Frémy J M, Roiland J C
出版信息
Ann Nutr Aliment. 1979;33(5):619-30.
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.
几种经典的卡芒贝尔奶酪制作是用添加了黄曲霉毒素M1的生牛奶制成的。使用了三种黄曲霉毒素水平，分别为7.5微克/升、3微克/升。在各自的凝乳中，分别回收了35.6%、47.1%和57.7%的黄曲霉毒素M1，在各自的乳清中分别回收了64.4%、52.9%和42.3%。在储存的前15天，不同奶酪的黄曲霉毒素M1含量分别下降了25%、55%、75%。用含有C14标记的黄曲霉毒素M1污染的牛奶进行了类似的实验。除了黄曲霉毒素M1在奶酪中的行为外，得到了相同的结果：在储存30天期间回收了相同的C14活性。
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