Problemática de la presencia de aflatoxinas en leche y productos lácteos (II)
- 1 Departamento de Patología Animal I. Facultad de Veterinaria. Universidad Complutense de Madrid
ISSN: 0300-5755
Ano de publicación: 1989
Número: 206
Páxinas: 43-53
Tipo: Artigo
Outras publicacións en: Alimentaria: Revista de tecnología e higiene de los alimentos
Resumo
This paper is the second part of the review about the presence of aflatoxins in dairy products. We discuss the contamination of these foods by aflatoxigenic strains. We specially study the cheese, as a suitable substrate for mold growth, and the conditions which influence this growth. Finally, we discuss the different studies about the presence of aflatoxins B and G in commercial samples of dairy products.