Determination of aflatoxin M1 in ewe's milk samples and the produced curd and Feta cheese
作者： I. Kaniou-Grigoriadou , A. Eleftheriadou , T. Mouratidou , P. Katikou
DOI: 10.1016/J.FOODCONT.2004.03.003
关键词:
摘要: Abstract Ewe's milk and the produced curd Feta cheese samples were examined for presence of aflatoxin M 1 , using an enzyme-linked immunoassay. A total 162 aforementioned materials was analyzed originating from traditional cheese-making plants West side Thessaloniki Province. Levels in found far below tolerance level (highest value 18.2 ng/l). In higher levels detected giving a mean enrichment factor 4.9. On contrary, final ripened to be free .
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