Determination of Aflatoxin M, Level in Milk and White Cheese Consumed in Ankara Region, Turkey

ER DEMİRHAN B., DEMİRHAN B., Onurdag F. K., Yentur G.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES, vol.9, no.12, pp.1780-1784, 2010 (SCI-Expanded) identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 12
  • Publication Date: 2010
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED)
  • Page Numbers: pp.1780-1784
  • Keywords: Aflatoxin, white cheese, ELISA, milk samples, TFC, Turkey, M-1 LEVELS, RAW-MILK, PRODUCTS, SAMPLES, DAIRY
  • Gazi University Affiliated: Yes


In this study, total number of 220 milk and cheese samples were analysed, consisting 120 pasteurised milk samples from 8 different firms, 30 raw milk samples and 70 Turkish white brined cheese samples from 7 different firms which were collected from Ankara region, Turkey. Aflatoxin M-1 (AFM(1)) was determined with an Enzyme Linked Immunosorbent Assay (Elisa) using the I'screen Afla M-1 ELISA kit. Sample preparations were done according to the instructions of the Tecna kit. Mean levels of AFM(1) was 0.025 +/- 0.003 ppb in the milk samples. Regarding the Turkish white brined cheese samples, mean level of AFM(1) was found to be 0.023 +/- 0.004 ppb. The data revealed that while mean AFM(1) levels found in pasteurised milk of two firms were higher than Turkish Food Codex (TFC) values for the other milk was within TFC values. In raw milk and cheese samples all the AFM, levels were within the TFC.