Table 4.

Distribution of AFM₁ in cheese, whey and milk from which they were made, for the Cremoso Argentino Cheese production method.

Milk production	Samples	Amount (ml or g)	AFM1c		% of AFM1 mass distribution a
			(μg/l, kg)	Total mass (μg)
High (n=12)	Milk	1000	0.01607	0.01607
	Whey	851	0.01435	0.01225	56.9
	Cheese	107	0.08662	0.00927	43.1
	bConcentration factor in cheese = 5.4
Medium (n=12)	Milk	1000	0.01564	0.01564
	Whey	850	0.01501	0.1276	58.1
	Cheese	107	0.08615	0.00922	41.9
	Concentration factor in cheese = 5.5
Low (n=12)	Milk	1000	0.01094	0.01094
	Whey	848	0.01014	0.0086	56.7
	Cheese	107	0.06130	0.00656	43.3
	Concentration factor in cheese = 5.6
Means (n=36)	Milk	1000	0.01519	0.01519
	Whey	849	0.01317	0.01118	55.4
	Cheese	107	0.08421	0.00900	44.6
	Concentration factor in cheese = 5.5

^a[(Total AFM₁ mass (μg) in whey or cheese) * 100 / (AFM₁ in cheese + whey)].

^bConcentration of AFM₁ in cheese on milk.

^cLimits for milk established by MERCOSUR: 0.5 μg/l. Limits for milk and cheese established by European Union: 0.05 μg/l and >0.25 μg/kg, respectively.