Scholarly record

IMMUNOLOGICAL AND CHEMICAL ASSAY MADE ON TRADITIONAL DAIRY

Simona Gavrila

Abstract

Food habits are specific to each nationality. One common point is represented by the dairy products due to their specific properties. Starting from the raw material used (milk) which could ensure all the nutrients needed for supporting life, the dairy conserves most of the milk components but with a high preservation degree and digestibility. The present study focuses on establishing the nutritional and toxicological characteristics of some local traditionally made cheese. The motivation of the samples taken is determined by the actual trend of eating foods low processed, and high preservation degree of the native nutrients. Traditionally made products are considered to be healthier by fulfilling the two presented aspects. Not all traditional producers are certified by the authorities regarding the application of the HACCP and products traceability. This situation could determine quality alterations, therefore it is necessary the projection of simple methods and devices suitable for different sanitary and authenticity determinations. One direction of the present study is to establish the possibility of using an immunosensor to determine the quantity of aflatoxin M1 from different traditional Romanian cheeses. The aflatoxin M1, the hepatotoxic compound, could be found in cheese as a result of using mouldy animal feed. The thermal stability of the aflatoxins is well known, and it should be taken into account for relevant scientific results. The results based on immunological determinations are completed by other studies, such as: protein content, humidity, fat, NaCl.

Publication details

Back to publication list