heating of milk , depending on the conditions , caused a decrease of the aflatoxin-content of between 12 and 35 % when making butter from naturally contaminated cream 23 % ( 18-28 % ) of the aflatoxin m1 appeared in the butter , whereas the buttermilk contained the major amount of aflatoxin .
C0085181
aflatoxin m1
C0001734
aflatoxin