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J. Agric. Sci. Technol
A model capable of predicting the minimum content of Aflatoxin M 1 (AFM 1) 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 AFM 1 (116.9 ng kg-1 dry matter) was predicted when the processing variablesfatcat:5ketij4ttzbzpaqxu5o3zchqom