Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego‐type Cheese

The behavior of aflatoxins B 1 , B 2 , G 1 , G 2 , and M 1 was investigated during manufacture, ripening, refrigeration, and frozen storage of Manchego‐type cheese. More aflatoxins (per weight or volume) occurred in curd than in whey, although total quantity was greater in whey. Aflatoxins B 1 B 2 , and M 1 remained stable during ripening, but G 1 and G 2 levels increased. Concentration of B 1 , B 2 , and M 1 decreased after 15 and 30 days refrigeration storage, but after 60 days 100% recovery occurred in the inner portion and only 60% in the outer. Concentrations of G 1 and G 2 also decreased during the first 30 days, but on day 60 an increase was observed, 200% in the inner and 120% in the outer portions. Aflatoxins were stable after 90 days in frozen storage.