Daniela Belichovska

Preferred name
Daniela Belichovska
Official Name
Daniela Belichovska
Main Affiliation
Email
daniela.belichovska@gmail.com
daniela.belichovska@istoc.ukim.mk
Scopus Author ID
56549961900

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    Item type:Publication,
    Changes of Nutritional Characteristics of Whey Fermented with Kefir Grains - A Preliminary Results
    (International Journal of Innovative Approaches in Agricultural Research, 2021)
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    Coneva Elizabeta
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    Whey as a major by-product of cheese production is a subject of survey in the past decade because of its nutritional value and the possibilities to make high quality dietetic beverages. Because whey is produced in high amounts and contains organic matter in high quantity its disposal can cause serious environmental pollution. Instead the whey can be used as a raw material to produce beverages which can be classified as a healthy or functional food with added value. This is especially important for the countries with poor economic development where with a single technological process all potential of whey as a raw material can be utilized. The aim of the present study was to evaluate the whey nutritional value and the possible changes as a result of whey fermentation using kefir grains. The samples of unpasteurized cow’s whey were collected from a small farm where cheese was produced in a traditional way. After milk curdling with commercial enzymatic rennet the whey was collected and inoculated with kefir grains. The fermentation was carried out at room temperature (25 ̊C) in the span of 24 hours. The inoculation of the whey was performed with different quantities of kefir grains (5% and 10%). The examined phisico-chemical characteristics of whey were not significantly changed. The presence of lactose is an exception. The microbiological examination showed a tendency of decreasing in the number of total aerobic bacteria, E. coli and Staphylococcus aureus. As it was expected, the number of yeasts and Lactobacillus sp. increased. Additional inoculation of fermented whey with strain cultures of E. coli ATCC 8739 and coagulase positive Staphylococcus aureus ATCC9610 was performed. After 24 hours of incubation at 37 ̊C, no strains of E. coli ATCC 8739 and coagulase positive Staphylococcus aureus ATCC 9610 were recorded. These results indicated the bactericidal effects of kefir grains over the used bacterial strains but additional investigations are required.
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    Item type:Publication,
    APPLICATION OF GRAPE POMACE IN MEAT INDUSTRY: A PERSPECTIVE ON SUSTAINABLE SOLUTIONS
    (University Ss. Cyril and Methodius in Skopje, 2025-12-30)
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    Belichchovska, Katerina
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    Ilich Popovska, Srebra
    ine industry, with its long-standing tradition and global significance, generates substantial amounts of waste in the form of grape pomace –a by-product consisting of seeds, skins, and stems. This residual material is rich in bioactive compounds such as dietary fibers, polyphenols, minerals, and essential fatty acids, all of which exhibit strong antioxidant and antimicrobial properties. Opportunities are emerging for the reuse of this waste as part of the transition from the traditional linear “take-make-dispose” model toward sustainable solutions grounded in the principles of the circular economy.In light of the increasing demand for sustainability, current research efforts are focused on the valorization of grape pomace, including its application in the meat industry.The aim of this study is to promote sustainability in agro-industrial processes by exploring the functional properties of grape pomace and its utilization in meat processing. This paper examines the potential benefits of incorporating grape pomace in meat in-dustry, emphasizing its role in food safety,innovation and development of products enriched with natural alternatives to synthetic additives, while simultaneously enhancing their nutritional profile.
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    Item type:Publication,
    AWARENESS, PERCEPTION, AND WILLINGNESS TO ACCEPT CULTURED MEAT AMONG MACEDONIAN CONSUMERS
    (University Ss. Cyril and Methodius in Skopje, 2025-12-30)
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    Belichcovska, Katerina
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    The aim of this study was to assess the awareness, attitudes, and willingness to accept cultured meat among Macedonian consumers by employing a quantitative cross-sectional design. Data were collected electron-ically via Google Forms over a three-week period using a structured questionnaire consisting of demographic items and questions related to awareness of cultured meat, perceptions of food innovations, concerns, and willingness to taste or purchase. A total of 400 respondents voluntarily participated, forming a diverse yet non-representative convenience sample, which limits the generalizability of the findings. Descriptive statistics were applied to summarize the results, while chi-square tests were used to examine associations between demographic characteristics and consumer attitudes. The findings showed that most respondents were unfamiliar with cultured meat and expressed predominantly negative attitudes toward this technology. The most frequently reported concerns were related to safety, taste, and quality. Only two demographic factors, gender and place of residence, demonstrated statistically significant but moderate associa-tions with specific survey items. Overall, the results indicate low consumer acceptance and highlight the need for more effective communication and public education regarding the potential of cultured meat as a sustainable alternative.