Stoloff L, Trucksess M, Hardin N, Francis O J, Hayes J R, Polan C E, Campbell T C
J Dairy Sci. 1975 Dec;58(12):1789-93. doi: 10.3168/jds.S0022-0302(75)84787-4.
This three-part study was designed to determine aflatoxin M recovery from pasteurized and/or stored cow's milk. (a) Aflatoxin M was added to samples of raw Holstein milk at a concentration of 2.0 mug/liter. Half of each sample then was pasteurized at 63 C for 30 min, and both raw and pasteurized portions were stored at 4 C up to 17 days. (b) Samples of raw milk, pasteurized (77 C, 16 s) skim milk, dry cottage cheese curd, and cottage cheese whey were taken from a commercial operation in an area in which natural contamination had been encountered. (c) Milk from a cow dosed with aflatoxin B1 was stored frozen (-18 C) in bulk and in assay-size sample containers for 120 days. Aflatoxin M was recovered completely after either storage or pasteurization in (a) and (b). In (c), a recovery deficiency was detectable after 68 days of storage, which increased to 45% of the original value by 120 days. These observations differ from those of others in that loss of aflatoxin M was significant after pasteurization or storage of raw milk, totaling 87% loss after 120 days of frozen storage. Aflatoxin M partitioning between curd and whey in the preparation of cottage cheese agrees with more recent studies, but differs from previous reports. Three possible explanations for the differences are offered.
这项分为三个部分的研究旨在测定巴氏杀菌和/或储存的牛奶中黄曲霉毒素M的回收率。(a) 将黄曲霉毒素M以2.0微克/升的浓度添加到生荷斯坦牛奶样品中。然后将每个样品的一半在63℃下巴氏杀菌30分钟，生奶部分和巴氏杀菌部分均在4℃下储存长达17天。(b) 从一个曾遇到自然污染的地区的一家商业企业采集生牛奶、巴氏杀菌（77℃，16秒）脱脂牛奶、干凝乳块和凝乳清样品。(c) 将经黄曲霉毒素B1处理的奶牛的牛奶以散装和分析尺寸的样品容器形式在-18℃下冷冻储存120天。在(a)和(b)中，储存或巴氏杀菌后黄曲霉毒素M被完全回收。在(c)中，储存68天后可检测到回收率不足，到120天时增加到原始值的45%。这些观察结果与其他人的不同，因为生牛奶经过巴氏杀菌或储存后黄曲霉毒素M的损失显著，冷冻储存120天后损失总计达87%。凝乳块和凝乳清在制作凝乳奶酪过程中黄曲霉毒素M的分配情况与最近的研究一致，但与以前的报告不同。针对这些差异提出了三种可能的解释。
