Study the Effect of Processing of Commercial Kashk Making on Aflatoxin M1 Residue

• Main Authors: B Hajimohammadi, A Khosravi Arsenjani, GR Jahed, A Dehghani, A Yasini Ardakani, M Behbod
• Format: Article
• Language: fas
• Published: Shahid Sadoughi University of Medical Sciences 2016-03-01
• Series: Toloo-e-behdasht
• Subjects: Milk; aflatoxinM1; commercial Kashk; Residue
• Online Access: http://tbj.ssu.ac.ir/browse.php?a_code=A-10-704-2&slc_lang=en&sid=1
• ISSN: 1728-5127; 2538-1598

Introduction: Aflatoxin M1 (AFM1) is a highly toxic compound which is stable during milk processing, and Storage. Hence, it may be found as contaminant in milk and dairy products with hazardous effects for human beings. In this regard, several studies have demonstrated the potential of process to remove Aflatoxin M1 from dairy product. Therefore, the aims of this study were to assess the ability commercial kashk making to reduce Aflatoxin M1 artificially contaminated milk using a natural process of kashk making. Methods: In this study the commercial cheese from cow's milk (skim milk) which was contaminated artificially at a level of 0.25 micrograms per liter of aflatoxin M1 was produced at three replications, and the effects of kashk making process on the AFM1 contents were investigated. The HPLC method was used to determine the presence and levels of AFM1. Results: In the commercial kashk production in same concentration between initial milk and commercial kashk caused losses of AFM1 about 91%. These losses were found to be statistically significant (P <0.052) in same concentration between initial milk and commercial kashk. Conclusion: The results of this work demonstrate that the processing of commercial kashk could help to reduce harmful effects of AFM1 humans through consumption of contaminated milk or dairy products.