Research of aflatoxin B1 influence on development of microorganisms during Trappist cheese ripening

Mljekarstvo

Šutić, Marija¹  Obradović, Dragojlo²  Nikolin, Angelina¹ 

[1] Poljoprivredni fakultet, Nemanjina 6, 11080 Beograd, Srbija

关键词: cheese;    Trappist;    ripening;    aflatoxin;    microorganisms;   

DOI  :  

学科分类：工程和技术（综合）

来源: Hrvatska Mljekarska Udruga

【 摘 要 】

The effect of aflatoxin Bi on Trappist cheese microflora is presented. It has been shown that curding of milk with aflatoxin B1 is prolonged. The total bacterial number in the curd was also smaller in comparison with standard sample....

【 授权许可】

Unknown