Changes in concentration od aflatoxin M1 during process of production and storage od fresh cheese and feta cheese

Aflatoksin M1 je hepatokarcinogeni metabolit koji se može nalaziti u mlijeku i mliječnim proizvodima te predstavljati rizik po zdravlje potrošača. Cilj ovog rada bio je pratiti promjenu koncentracije aflatoksina M1 u svim fazama proizvodnje i čuvanja sireva tipa Feta i svježeg sira, te istražiti međusobnu povezanost prisutnog aflatoksina M1 s fizikalno-kemijskim i mikrobiološkim parametrima proizvedenih sireva. Mlijeko za proizvodnju sireva kontaminirano je standardom aflatoksina M1 u svrhu podešavanja koncentracije na zakonski dopušteni maksimum od 0.05 µg L-1. U radu su određivani fizikalno-kemijski i mikrobiološki parametri za sve uzorke tijekom četrnaestodnevnog odnosno sedmodnevnog čuvanja uzoraka sireva te je mjerena koncentracija aflatoksina M1 imuno-enzimskim testom u svim fazama proizvodnje i čuvanja. Na temelju provedenog istraživanja može se zaključiti da postoji određena pozitivna korelacija između udjela suhe tvari, odnosno udjela proteina i koncentracije AFM1 u proizvedenim sirevima.Aflatoxin M1 is a hepatocarcinogenic metabolite found in milk and dairy products and might represent a great risk for consumers’ health. The aim of this master thesis was to determine changes in concentration of aflatoxin M1 through all phases of production and storage of fresh and feta type cheese. It was also inteneded to investigate possible relationship between aflatoxin M1 and physico-chemical and microbiological parameters of the produced cheeses. . Milk used for cheese production was intentionally contaminated by adding standard of AFM1 to reach the legally permitted maximum concentration of 0.05 µg L-1. Physico-chemical and microbiological parameters of all samples were monitored during seven and fourteen days of cold storage. The concentration of AFM1 was measured with enzyme tests during the entire production process and storage. According to the obtained results,there was a certain positive correlation between dry matter, protein content and AFM1 concentration in the produced cheese samples