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

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. Threedimensional 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: Renneting 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 optimum process conditions were in good agreement with experimental data.