Please use this identifier to cite or link to this item: http://hdl.handle.net/20.500.12323/4892
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dc.contributor.authorMamedova, Kushver-
dc.contributor.authorAtasever, Mustafa-
dc.contributor.authorAliyev, Mirza-
dc.date.accessioned2021-01-12T11:21:28Z-
dc.date.available2021-01-12T11:21:28Z-
dc.date.issued2020-
dc.identifier.citationKhazar Journal of Science and Technologyen_US
dc.identifier.issn2520-6133-
dc.identifier.urihttp://hdl.handle.net/20.500.12323/4892-
dc.description.abstractIn this study, it was aimed to determine the presence and level of aflatoxin M1 (AFM1) in motal cheese. The research has shown that the mean of AFM1 values of motal cheese is quite low, and the positive sample ratio is similar to the literature. Possible reasons for the low concentration of determined AFM1 include the feeding of the animals in the area, where the samples were collected, the spread of the sheep breeding, the grazing of the animals at the pastures most of the year, and the production of motal cheese especially during the summer when there is a lot of milk. Motal cheese can be evaluated in a group of fatty, soft and/or semi-hard cheeses. It is considered that production and sales centers of the cheese do not have sufficient hygienic and technological capacity and that necessary precautions should be taken in this respect when considering the high numbers of microorganisms.en_US
dc.language.isoenen_US
dc.publisherKhazar University Pressen_US
dc.relation.ispartofseriesVol. 4;№ 2-
dc.subjectAflatoxinsen_US
dc.subjectMilken_US
dc.subjectDairy Productsen_US
dc.subjectCheeseen_US
dc.subjectMicrobiological Analysesen_US
dc.titleDetermination of Aflatoxin M1 Level in Motal Cheese Produced in Azerbaijanen_US
dc.typeArticleen_US
Appears in Collections:2020, Vol. 4, № 2

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