[Determination of aflatoxins in milk and milk products (author's transl)].

During the period from September 1972 till December 1974 260 samples of milk, 41 of milk powder, 54 of yoghurt, 80 of fresh cheese, 65 of camembert, 77 of hard cheese and 134 of processed cheese were investigated for their contents of aflatoxin B1, B2, G1, G2, and M1. In all products containing toxin only aflatoxin M1 could be detected. The average values of aflatoxin M1 concentration during the period of investigation amounted to: 0.07 microng/1 for milk, 0.50 microng/kg for milk powder, 0.20 microng/kg for yoghurt, 0.23 microng/kg for fresh cheese, 0.43 microng/kg for hard cheese, 0.26 microng/kg for processed cheese, and 0.31 microng/kg for camembert. As maximum values the following concentrations were found: milk 0.33 microng/1, milk powder 2.0 microng/kg, yoghurt 0.47 microng/kg, fresh cheese 0.51 microng/kg, camembert 0.73 microng/kg, hard cheese 1.3 microng/kg, and processed cheese 0.55 microng/kg.