Behavior of Aflatoxin M1 in dairy wastes subjected to different technological treatments: Ricotta cheese production, ultrafiltration and spray-drying

► Destiny of AFM1 in naturally contaminated whey and deproteinized whey subjected to different technological treatments was studied. ► Only 6% of toxin remained associated to Ricotta cheese while 94% was lost in the liquid portion. ► During a simple ultrafiltration step at least 60-80% of toxin was lost in permeate. ► Spray-drying reduced contamination levels in powders despite great losses of material.