Mohammadi, H., Alizadeh, M., Bari, M. R., Khosrowshahi, A., Tajik, H. (2009). Optimization of the Process Variables for Minimizing of the Aflatoxin M1 Content in Iranian White Brine Cheese. , 11(2), 181-190.
H. Mohammadi; M. Alizadeh; M. R. Bari; A. Khosrowshahi; H. Tajik. "Optimization of the Process Variables for Minimizing of the Aflatoxin M1 Content in Iranian White Brine Cheese". , 11, 2, 2009, 181-190.
Mohammadi, H., Alizadeh, M., Bari, M. R., Khosrowshahi, A., Tajik, H. (2009). 'Optimization of the Process Variables for Minimizing of the Aflatoxin M1 Content in Iranian White Brine Cheese', , 11(2), pp. 181-190.
Mohammadi, H., Alizadeh, M., Bari, M. R., Khosrowshahi, A., Tajik, H. Optimization of the Process Variables for Minimizing of the Aflatoxin M1 Content in Iranian White Brine Cheese. , 2009; 11(2): 181-190.

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

Journal of Agricultural Science and Technology
Article 8, Volume 11, Issue 2, 2009, Pages 181-190    PDF (134.45 K)
Authors
H. Mohammadi1; M. Alizadeh* 1; M. R. Bari2; A. Khosrowshahi1; H. Tajik3
1Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Islamic Republic of Iran.
2m.alizadeh@mail.urmia.ac.ir
3Faculty 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
Aflatoxin M1; Chemometrics; Minimization; White brine cheese
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