Effect of thermoultrasound on aflatoxin M levels, physicochemical and microbiological properties of milk during storage.

The aim of this research was to determine the physicochemical properties, microbial counts and aflatoxin M (AFM) levels of thermoultrasonicated, pasteurized and untreated milk (control) at days 1, 7 and 14 of storage. Thermoultrasound treatment was performed at a rate of 20 kHz for 10 or 15 min and 95% amplitude on homogenized and non-homogenized milk samples. Results showed that most physicochemical parameters were within the Mexican norms established for milk.