H. Mohammadi - Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Islamic Republic of Iran.
M. Alizadeh - Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Islamic Republic of Iran.
M. R. Bari - m.alizadeh@mail.urmia.ac.ir
A. Khosrowshahi - Department of Food Science and Technology, Faculty of Agriculture, University of Urmia, Urmia, Islamic Republic of Iran.
H. Tajik - Faculty of Veterinary Medicine, University of Urmia, Urmia, Islamic Republic of Iran.

A model capable of predicting the minimum content of Aflatoxin M۱ (AFM۱) in Iranian while brine cheese has been developed using a chemometric approach to determine the optimum processing conditions. Renneting temperature, cut size, stirring time, press time, curd size and saturated brine pH were all regarded as process variables. Three-dimensional response surface and contour plots were drawn. The minimum content of AFM۱ (۱۱۶.۹ ng kg -۱ dry matter) was predicted when the processing variables were: Ren-neting temperature= ۴۰°C, Cut size= ۰.۵ cm, Stirring time= ۱۰ minutes, Press time= ۲۰ minutes, Curd size= ۶۴ cm۳, Saturated brine pH= ۴.۶. These values predicted for opti-mum process conditions were in good agreement with experimental data.

Aflatoxin M۱, Chemometrics, Minimization, White brine cheese