Promjena koncentracije aflatoksina M1 pri tehnološkom procesu proizvodnje i čuvanja jogurta, kiselog mlijeka, vrhnja i kefira

master's thesis

• Title (english): Change of concentration of aflatoxin M1 during production and storage of yoghurt, acid milk, cream and kefir
• Author: Veronika Volarić
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2015-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aflatoksini su izrazito toksične tvari koje proizvode plijesni Aspergillus flavus i Aspergillus parasiticus. U mlijeku i mliječnim proizvodima mogu se pojaviti aflatoksini M1 koji se izlučuje u mlijeko preko mliječnih žlijezda goveda koja su konzumirala hranu kontaminiranu aflatoksinom B1. U ovom radu ispitivana je promjena koncentacije aflatoksina M1 pri tehnološkom procesu proizvodnje fermentiranih mliječnih napitaka i tijekom hladnog skladištenja. Aflatoksin M1 je relativno stabilan spoj na koji ne utječe postupak obiranja i pasterizacije. Koncentracija aflatoksina u fermentiranim mliječnim napitcima smanjila se je u odnosu na obrano mlijeko za trećinu zbog niže pH vrijednosti, formiranja organskih kiselina i prisutnosti bakterija mliječne kiseline.

Abstract (english)

Aflatoxins are extremely toxic substances which are produced by fungi Aspergillus flavus and Aspergillus parasiticus. In milk and diary products we can prove the presence of aflatoxin M1, which is secreted in milk out of milk glands of cattle, that had taken food contaminated with aflatoxin B1. The objective of this study is to investigate change of concentration of aflatoxin M1 during the manufacturing of fermented milk products and cold storage. Aflatoxin M1 is relatively stable compound, which is not affected by the process of picking and pasteurization. The concentration of aflatoxin M1 became one third lower in fermented milk products, because of lower pH level, production of organic acids and presence od the lactic acid bacteria.

• Keywords: aflatoksin M1; fermentirani mliječni napitci; kontaminacija; hladno skladištenje
• Keywords (english): aflatoxin M1; fermented diary products; contamination; cold storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:628503
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-28 12:45:58