Resumen de Problemática de la presencia de aflatoxinas en leche y productos lácteos (II)

José Luis Blanco Cancelo, Lucas José Domínguez Rodríguez, Guillermo Suárez Fernández

• This paper is the second part of the review about the presence of aflatoxins in dairy products. We discuss the contamination of these foods by aflatoxigenic strains. We specially study the cheese, as a suitable substrate for mold growth, and the conditions which influence this growth.

  Finally, we discuss the different studies about the presence of aflatoxins B and G in commercial samples of dairy products.