Stafilov, Trajche

Preferred name
Stafilov, Trajche
Official Name
Stafilov, Trajche
Main Affiliation
Email
trajcest@pmf.ukim.mk

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    Item type:Publication,
    Content of major and trace elements in raw ewes’ milk used for production of traditional white brined cheese
    (Slovak Journal of Animal Science, 2017)
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    Pacinovski, Nikola
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    Bacheva Katerina
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    The content of minerals (major and trace elements) in raw ewes’ milk produced in traditional way in different regions in Macedonia is the subject of this study. The households from where the milk samples were collected are exposed to different levels of anthropogenic pressure. The concentration of 17 elements (Ag, Al, As, Ba, Ca, Cd, Co, Cu, Fe, Mg, Mn, Na, Ni, P, Pb, Sr, and Zn) was analyzed by inductively coupled plasma-atomic emission spectrometry (ICP-AES) after performing microwave digestion. The analyses of ewes’ milk did not show any significant variation in the levels of major elements. The concentration of Ca, Mg, Na and P were in the range of 1131-2070 mg.kg-1, 98.3-183 mg.kg-1, 223-400 mg.kg-1 and 569-1080 mg.kg-1, respectively. The levels of Ag, As, Cd, Co, Ni and Pb in all the analyzed milk samples were below the detection limit although some households were located in areas exposed to environmental contamination with heavy metals (Cd, Pb and Zn). The raw ewes’ milk contains Cu in the range of 0.66-1.47 mg.kg-1, Fe of 1.42-3.82 mg.kg-1, Mn of 0.04-0.16 mg.kg-1 and Zn of 2.90-6.27 mg.kg-1. The soil composition, the traditional utensils and containers used for milk storage correlated with higher concentration of trace elements (Al, Ba, Cu, Fe, Mn, Ni, Sr, Zn) in some of the analyzed milk samples. The obtained results point out that ewes’ milk produced in households and used for manufacturing of traditional dairy products is safe for consumption.
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    Item type:Publication,
    THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE
    (VETERINARIJA IR ZOOTECHNIKA (Vet Med Zoot), 2017)
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    Pacinovski, Nikola
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    Bacheva, Katerina
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    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.