Distribution and Resistance to Pasteurization of Aflatoxin M₁ in Naturally Contaminated Whole Milk, Cream and Skim Milk

Abstract

Milk, naturally contaminated with aflatoxin M₁ (AFM₁) was separated with a hand-operated separator. Distribution of AFM₁ paralleled the partitioning of whole milk into cream and skim milk. Most of the whole milk was recovered as skim milk, which also contained most of the AFM_1. Cream accounted for 5–15% of the amount of whole milk and had 2–14% of AFM₁ that originally occurred in whole milk. Cream and skim milk were pasteurized at 64°C for 30 min, AFM₁ was stable in both products given this heat treatment.