Table 2.

Concentration (µg kg⁻¹) of OTA and STC in layers removed from rind of ripened hard cheese wheels. Na: not analysed.

Layer	Ripened Hard Cheese Wheels
mm	1	2	3	4	5	6	7	8	9	10	11	12	13	14	15	16
OTA
0–1.5	69.9 ± 0.8	291.2 ± 1.3	92.5 ± 0.6	55.8 ± 0.5	370.4 ± 1.6	204.8 ± 2.5	238.1 ± 0.9	85.1 ± 2.1	45.6 ± 0.4	61.1 ± 2.2	34.5 ± 0.7	71.5 ± 1.7	10.8 ± 0.5	55.9 ± 0.9	109.8 ± 3.1	19.5 ± 1.1
1.5–2.5	4.82 ± 0.02	87 ± 0.7	10.1 ± 0.3	7.45 ± 0.6	168.5 ± 0.9	72.6 ± 1.2	50.5 ± 1.1	19.2 ± 0.7	5.55 ± 0.3	7.8 ± 1.1	8.25 ± 0.2	15.5 ± 2.1	3.1 ± 0.1	7.7 ± 0.8	32.6 ± 1.4	2.55 ± 0.4
2.5–3.5	<0.05	3.2 ± 0.0	1.3 ± 0.1	<0.05	36.5 ± 0.1	6.9 ± 0.9	6.3 ± 0.8	2.45 ± 0.1	1.65 ± 0.8	0.6 ± 0.0	1 ± 0.1	2.45 ± 0.5	0.25 ± 0.0	1.75 ± 0.0	2.1 ± 0.8	0.6 ± 0.0
3.5–4.5	Na	<0.05	<0.05	Na	1.15 ± 0.1	1.9 ± 0.6	0.1 ± 0.0	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	<0.05	0.9 ± 0.2	0.3 ± 0.0
STC
0–1.5	2.7 ± 0.1	19 ± 0.7	6.7 ± 0.4	2.6 ± 0.2	15.2 ± 0.7	20.1 ± 0.6	4.5 ± 0.4	14.7 ± 0.4	14.2 ± 0.1	26.3 ± 0.7	14.3 ± 0.2	16.2 ± 0.9	3.1 ± 0.2	20.9 ± 0.7	24.4 ± 0.5	11 ± 0.1
1.5–2.5	0.81 ± 0.01	10.1 ± 0.4	2.2 ± 0.1	1.5 ± 0.1	4.1 ± 0.2	10.8 ± 0.4	2.5 ± 0.1	11.8 ± 0.4	10.3 ± 0.4	10.1 ± 0.1	6.2 ± 0.4	8.5 ± 0.4	1.1 ± 0.1	14 ± 0.3	17.8 ± 0.3	5.8 ± 0.5
2.5–3.5	<0.05	5.9 ± 0.5	<0.05	<0.05	1 ± 0.1	4.3 ± 0.5	0.5 ± 0.1	<0.05	4.8 ± 0.6	5.4 ± 0.2	4.4 ± 0.2	4.3 ± 0.6	0.9 ± 0.0	6.2 ± 0.3	7.7 ± 0.5	1.4 ± 0.0
3.5–4.5	Na	1.2 ± 0.1	Na	Na	0.4	1.2 ± 0.1	0.2 ± 0.0	Na	<0.05	<0.05	3 ± 0.2	2.7 ± 0.1	0.8 ± 0.0	4.4 ± 0.1	5.5 ± 0.2	0.4 ± 0.0