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. three-dimensional 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: ren-neting 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 opti-mum process conditions were in good agreement with experimental data.