الفهرس 
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Abstract
Foodstuffs given for the milk cattle must be stored under favorable conditions in order to avoid contamination with toxins producing fungi. 2?Heat treatments applied for pasteurization of milk is of a considerable importance in reducing the level of toxins in treated milk, and this in any product made from such milk. 3?Cleaning and sanitation in dairy plant must be carried out under very strictly conditions. 4?Using selected pure cultures of probioticproducing lactic acid bacteria together with the starters to minimize the level of contamination with AFM1 in milk. 5?5 % honey (w/v) is recommended to be mix with the milk used for making yoghurt to eliminate the toxin in the resultant product.