Impacts of unit operation of cheese manufacturing on the aflatoxin M1 level: A global systematic review and meta-analysis

Abstract In this study, alterations in aflatoxin M1 (AFM1) levels during the manufacturing of cheese were assessed through a systematic review and meta-analysis. The overall result based on weighted response ratio (R*) demonstrated an increase of 77.2% (R* = 1.772, P   semi-hard (68.7%) > soft (60.6%). A higher increase in AFM1 level was found in cheese produced from the milk without starter culture (156.5%, R* = 2.565, P