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THE NUMBER AND COMPOSITION OF YEASTS AND MOULDS DEVELOPING IN BEATEN CHEESE PRODUCED IN INDUSTRIAL CAPACITY
(Institute of Animal Science, R. N. Macedonia, 2022-12)
Levkov Vesna
;
Beličovska Daniela
;
Eftimova Elena
A b s t r a c t: The changes in the number end composition of yeasts and moulds during beaten cheese production and ripening were studied. The cheese was prepared in dairy in western part of North Macedonia by using raw cows’ milk and without adding starter culture. The obtained results indicate the presence of yeasts in all stages of cheese preparation. The number of yeasts in milk was in range of 3.62–4.25 log CFU·ml–1 and has increased during dry ripening reaching maximum value of 5.91 log CFU·g-1 in the 3rd day of ripening during the 3rd producing process. The beaten cheese ripening in brine results in decreasing yeasts number reaching value of 3.60 log CFU·g-1. The yeasts isolates were determinate as Kluyveromyces marxianus, Debaryomyces hansenii, Kluyveromyces lactis, Pichia polymorpha, Pichia membranifaciens, Trichosporon pululans, Torulopsis sp., Candida sp. The moulds were not noticed in all stages during beaten cheese making and ripening. They were continuously present during dry ripening till the 15th day of brining. Isolated species were determined as Aspergillus niger, A. oryzae, Mucor mucedo, M. pusilus, Penicillium sp., Trichotecium sp., and Trichoderma viride
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VARIABILITY OF SOME PRODUCTION TRAITS OF KARAKACHANIAN SHEEP IN MACEDONIA
(Institute of Animal Science, R. N. Macedonia, 2022-09)
Pacinovski Nikola
;
Eftimova Elena
;
Levkov Vesna
;
Mateva Nataša
;
Beličovska Daniela
A b s t r a c t: Karakachanian (Karakachan) sheep, an indigenous strain of the Pramenka breed in Mac-edonia, is in bigger danger of disappearance than the other two indigenous strains (Ovchepolian and Sharplaninian). Beside in Macedonia, Karakachanian sheep is also present in the other countries of the Balkan Peninsula, namely: Serbia, Bulgaria, Greece, Albania and Turkey, its populations being at minimum level. This breed was created by many-century selection of the sheep, bred by the Karakachans, who were mostly nomads. These sheep are of small body weight and size, low productivity and triple production line (milk, meat, wool). They are quite vital animals, energetic, resistant to illnesses, and well adapted to adverse environmental conditions. Karakachanian sheep are either of dark or white colour of the hair. By the inves-tigations conducted, these facts have been established: total production of lactation milk: 27.00 lit; average daily milk production: 0.17 lit; average percentage of milk fat: 8.38%; average percentage of protein: 4.54%; average percentage of lactose: 4.41%; average percentage of fat-free dry matter: 9.10%; average percentage of total dry matter: 16.74%; length of the lactation period: 156 days. The low production results clearly indicate the main reason for which this sheep breed has been supplanted by other, more productive sheep breeds.
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POSSIBILITIES FOR PORK FAT, PHOSPHATE AND NITRITE REPLACEMENT IN CHICKEN FRANKFURTER PRODUCTION
(Institute of Animal Science, R. N. Macedonia, 2022-09)
Beličovska Daniela
;
Pejkovski Zlatko
;
Silovska-Nikolova Aleksandra
;
Beličovska Katerina
;
Levkov Vesna
A b s t r a c t: With the aim the possibility of total pork fat, phosphate and nitrite substitution in chicken frankfurters production to be examined, three variants of frankfurters made of chicken thighs, breasts and additives were produced: control – with pork fat, phosphate and nitrite (FPN); with vegetable oils and cochineal (OC); with vegetable oils, cochineal and paprika extract (OCP). Following parameters were investigated in all treatments of frankfurters: pH value, weight loss during heat treatment, proximate composition, phosphate content, residual nitrite content and degree of oxidation. The highest cooking loss (7.33%), during thermal processsing of frankfurters was established in variant FPN and the lowest one (6.68%) in OC. pH also was the highest (6.44) in FPN and the lowest (6.34) in OC. Moisture content ranged from 61.09% (OC), to 61.74% (FPN). Proteins were presented from 11.08% (OCP) to 11.92% (FPN), total crude lipids from 20.09% (OCP) to 22.11% (FPN), and ash from 2.73% (OCP) to 3.06% (OC). Phosphate content was reduced from 260.43 mg/100 g in control variant to 179.30 mg/100 g in OCP, or 157.30 mg/100 g in OC. Only in control variant residual nitrite (2.17 ppm) were determined, in which the initial input of nitrite was 55 ppm. Low TBA values (<0.20) indicate that lipid oxidation was almost completely prevented during the period of 42 investigated days. It can be concluded that pork fat substitution with rapeseed and sunflower oil; phosphate with combination of potato starch, caseinate and sodium citrate, and nitrite with cochineal and paprika extract in chicken frankfurters production is possible

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