Institute of Animal Science

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Yeasts and moulds species evolving during production of traditional Beaten cheese
(2019-06)
Vesna Levkov
;
Natasha Gjorgovska
;
Sandra Mojsova
ABSTRACT The yeasts and moulds present in traditional ewe’s milk beaten cheese produced in two different farmhouses were the object of survey in this study. The changes in their number during manufacturing and ripening were followed and the isolation and determination of the isolates were also made. After serial dilution with sterile physiological solution samples of milk and cheese were cultivated on YGC agar by incubation at 25˚C for 5 days. The isolated colonies were determinate based on their morphological and physiological characteristics. The yeasts were present during the whole process of cheese production and ripening. Their number in the milk used for cheese production in first and second farmhouse were 3.71-4.38 log cfu/ml and 4.13-4.47 log cfu/ml respectively. The yeasts were most present in beaten cheese in the samples collected during the dry salting (5.04-5.47 log cfu/g) and 10 days brining (5.09-5.31 log cfu/g) in the first farmhouse and during the dry ripening (4.77-5.04 log cfu/g) in the cheese samples collected from the second farmhouse. Trichosporon pulullans, Debariomyces hansenii, Pichia polymorpha and Kluyveromyces lactis were prevailing species in traditional beaten cheese. The moulds were not continually present in examined traditional cheese indicating of its additional contamination. The highest numbers of moulds were count in cheese samples collected from curd (4.69 log cfu/g), dry ripening (3.77 log cfu/g), dry salting (4 log cfu/g) and 10 days brining (4.17 log cfu/g). The prevaling species were determinate as Aspergilus niger, Fusarium oxysporum, Alternaria tenuis, Curvularia lunata, Penicillium spinulosum.
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Food microbial contamination by toxigenic molds-Threat for human and animal health
(Science Inquest, 2018)
Menkovska Mirjana
;
Tomovska J.
;
Vllasaku I.
;
Natasha Gjorgovska
;
Vesna Levkov
The food is necessity for keeping in life humans and animals, but it can also be a threat for their health and wellbeing. Food can be contaminated by a range of microorganisms and their toxins causing foodborne illnesses. Among them the mycotoxigenic molds produce mycotoxins as metabolic products. Most of them are carcinogenic causing acute damage to human and animal organs. The most important genera in the spoilage of foods and animal feeds are Aspergillus and Penicillium species which produce a variety of aflatoxins having deleterious effects on human and animal health.
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IDENTIFICATION AND PHENOTYPIC CHARACTERISTICS OF LACTIC ACID BACTERIA ISOLATED FROM SOME TRADITIONAL CHEESES PRODUCED IN THE REPUBLIC OF MACEDONIA
(Institute of Animal Science-Skopje, 2017-12-07)
Vesna Levkov
;
Sandra Mojsova
;
Rodne Nastova
;
Sonja Srbinovska
;
Natasha Gjorgovska
characteristics of lactic acid bacteria isolated from beaten cheese and white brined cheese produced from raw ewe’s milk in traditional way were object of this study. From all the stages of beaten cheese manufacturing, 240 isolates were isolated. According to the phenotypic and biochemical characteristics, the prevailing species were Lactococcus lactis spp. lactis (35%), Lactobacilus paracasei subsp. paracasei (22.5%), Pediococcus sp. (16.7%), L. plantarum (15.8%), L. brevis (9.17%) and Leuconostoc sp. (1%). From white brined cheese 39 isolates were isolated belonging to the genera Lactobacillus (59%), Enterococcus (23.1%) and Leuconostoc (17.9%), The prevalent species were identified as: E. durans, Leuconostoc mesenteroides subsp. Mesenteroides /dexstranicum, Lactobacillus plantarum and L. curvatus, mostly isolated in the early stages of cheese’s ripening, and L. plantarum and L. paracasei subsp. paracasei isolated from ripened cheese samples. In both cheese types dominant species were mesophilic lactic acid bacteria characteristic for brined cheeses from north-eastern Mediterranean and Balkan countries.
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Content of TDF, SDF and IDF in cereals grown by organic and conventional farming - a short report
(Polish Academy of Sciences, 2017)
Mirjana Menkovska
;
Vesna Levkov
;
Dragan Damjanovski
;
Natasha Gjorgovska
;
Desimir Knezevic
The objectives of this article were to determine the content of total dietary fi bre (TDF) as well as of its fractions – soluble dietary fi bre (SDF) and insoluble dietary fi bre (IDF) of different cereals grown by conventional and organic farming in Macedonia, as well as to fi nd out the infl uence of the cereal type and farming method on their values. Standardized enzymatic-gravimetric method (Megazyme Total Dietary Fiber Kit) was used for determination of soluble, insoluble, and total dietary fi ber in 27 different cereal samples of wheat, rye, barley, oat, and millet, which were grown at three locations. The content of TDF, IDF and SDF was infl uenced by both cereal type and farming type. The organically grown cereals, primarily oat and barley, have shown higher values of TDF and of its fractions than the conventionally grown cereals. Their values (% db) for oat and barley for TDF were 42.00±1.39 and 21.91±2.01, for IDF 39.22±0.58 and 15.06±1.84 and for SDF 2.78±1.25 and 6.85±3.85, respectively. Barley grown by either organic or in conversion farming method proved to have the highest value of SDF content among the other cereals investigated, whereas oat produced by organic farming method exhibited the highest values of TDF and ISF content. The organic farming method proved to have a good perspective in cereal processing and technology, food market and nutrition
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THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE
(VETERINARIJA IR ZOOTECHNIKA (Vet Med Zoot), 2017)
;
;
Pacinovski, Nikola
;
Bacheva, Katerina
;
The content of macro and trace elements in curd samples and white brined cheese produced from raw ewes’ milk using a traditional technology in different regions in Macedonia is the subject of this study. The cheese is manufactured in households located in regions exposed to different levels of anthropogenic pressure. The content of 19 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) is analyzed by inductively coupled plasma-atomic emission spectrometry (ICP-AES) after performed microwave digestion. The highest values of Ca, Mg, K and P are observed in curd samples collected from a household near the city of Skopje with concentration of 2139-3343 mg/kg, 103-196 mg/kg, 313-545 mg/kg and 942-1499 mg/kg, respectively. The cheese samples contain 732- 4549 mg/kg (Ca), 35.8-176 mg/kg (Mg), 63-344 mg/kg (K), 496-2138 mg/kg (P) and 3231-12828 mg/kg (Na). The non standardized procedures for cheese production and the low quality equipment for cheese production has affected the content of macro and trace elements in the end product. The content of Ag, As, Cd, Co, Ni and Pb in all of the analyzed samples was below the detection limit although some households are exposed to environmental contamination with heavy metals (Cd, Pb and Zn). In cheese, the content of Cu (2.49 to 8.08 mg/kg) shows higher content in all collected samples. The content of Fe is in the range of 3.81-12.09 mg/kg, Mn 0.12-0.70 mg/kg, Zn 4.21-18.33 mg/kg and Cr 0.04-0.14 mg/kg. The results of this study show that the traditional white brined cheese is safe for consumption.

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