Table 3.

Mean AFM1 levels (ng/kg) during fermentation and boiling processes.

	Stage of sampling	Mean aflatoxin levels ±SE	Range
Lala fermentation	Raw	307.4 ± 36.29b	108.87
	Pasteurized	379.3 ± 13.41c	48.14
	Cooled to 23°C	334.1 ± 2.43b	21.58
	After incubation	86.7 ± 2.65a	7.96
	After day 1 at 4°C	89.3 ± 0.89a	2.67
	After day 2 at 4°C	83.9 ± 0.78a	2.50
	After day 7 at 4°C	94.2 ± 4.01a	12.02
Yogurt fermentation	Raw	307.4 ± 36.29b	108.87
	Pasteurized	379.3 ± 13.41c	48.14
	Cooled to 43°C	334.0 ± 2.43b	7.39
	After incubation	90.8 ± 1.17a	3.51
	After overnight cooling	96.1 ± 2.23a	3.88
	After day 1 at 4°C	93.9 ± 0.0a	1.01
	After day 2 at 4°C	79.4 ± 1.36a	4.13
	After day 7 at 4°C	81.0 ± 1.21a	3.64
Boiling	Raw	127.8 ± 29.07a	89.7
	Immediately after boiling	166.5 ± 13.38d	45.16
	Cooled to 23ºC	134.6 ± 7.17d	19.08
	Boiled milk after day 1 at 4ºC	141.1 ± 5.57d	17.69
	Boiled milk after day 2 at 4ºC	147.3 ± 4.13d	17.37
	Boiled milk after day 7 at 4ºC	70.96 ± 9.18a	27.54

Values with different superscript letters show significant difference, while same superscript letters show no significant difference at p < 0.05.