Optimization of the Process Variables for Minimizing of the Aflatoxin M1 Content in Iranian White Brine Cheese

Authors
H. Mohammadi 1
M. Alizadeh 1
M. R. Bari 2
A. Khosrowshahi 1
H. Tajik 3
1 Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Islamic Republic of Iran.
2 m.alizadeh@mail.urmia.ac.ir
3 Faculty of Veterinary Medicine, University of Urmia, Urmia, Islamic Republic of Iran.
Abstract
A model capable of predicting the minimum content of Aflatoxin M1 (AFM1) in Iranian while brine cheese has been developed using a chemometric approach to determine the optimum processing conditions. Renneting temperature, cut size, stirring time, press time, curd size and saturated brine pH were all regarded as process variables. Three-dimensional response surface and contour plots were drawn. The minimum content of AFM1 (116.9 ng kg -1 dry matter) was predicted when the processing variables were: Ren-neting temperature= 40°C, Cut size= 0.5 cm, Stirring time= 10 minutes, Press time= 20 minutes, Curd size= 64 cm3, Saturated brine pH= 4.6. These values predicted for opti-mum process conditions were in good agreement with experimental data.

Keywords

Journal of Agricultural Science and Technology
Volume 11, Issue 2
March and April 2009
Pages 181-190