“…Because of the fact that they can carry harmful bacteria and microorganisms, they can spoil the products and make people sick. For this reason, many researchers have attempted to develop biosensors for detecting compositions and some contaminants such as enterotoxins, antibiotics, bacteria, aflatoxins [5,6,7,8,9] and monitoring some critical parameters such as the cutting time, pH, temperature, and enzyme concentration [10,11,12,13,14,15,16] in milk and its products.…”