BEHAVIOR OF CYCLOPIAZONIC ACID DURING THE MANUFACTURE AND STORAGE OF YOGURT

The influence of pH at 4 degrees C on 1 mu g/mL of pure cyclopiazonic acid (CPA) was studied for a period of 30 days. Neutral pH affected CP A less than basic and acidic environments. The concentration of CPA wa s reduced by the 30th day to 70% and 64% in pH 4 and 2 respectively. I n contrast, yogurt made with artificially contaminated whole milk at 1 mu g CPA/mL showed a reduction of more than 70%;, CPA on the first da y of storage. However, more than 12% of the mycotoxin was still detect able in the yogurt on the 21st day of storage. Heating of milk to 85 d egrees C for 20 min before the inoculation of starter culture reduced the CPA content. A Similar pattern of decrease of CPA was observed in chemically acidified milk but the decrease was less than in yogurt.