Srbinovska, Sonja
Preferred name
Srbinovska, Sonja
Official Name
Srbinovska, Sonja
Main Affiliation
Email
ssrbinovska@zf.ukim.edu.mk
9 results
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Item type:Publication, Influence of packaging materials on Kashkaval quality(2017-02); ; Mateva, NatashaThis study focused on investigating the influence of 4 different packaging materials (A - the control, B - polymer emulsion, C - wax and D - polymer foil) on the quality of Kashkaval cheese. The lowest pH value had the sample protected by wax, which is most probably related to the retention of the formed organic acids and gases from the packaging material. A significant influence of the tested packaging materials (p<0.01) was found in relation to the content of the dry matter, the proteins and ash, whereas there was no statistical significance in relation to fat content of the Kashkaval cheese. Proteolysis was more intensive samples protected by wax and polymer foil with higher levels of soluble nitrogen, primary and secondary nitrogen products and ripening coefficient compared to the control sample and the polymer emulsion sample. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, THE EFFECT OF STARTER CULTURES ON WEIGHT LOSS IN DRY-CURED PORK LOIN PRODUCED WITH AND WITHOUT NITRITES(University Ss. Cyril and Methodius in Skopje, 2023); ; ; Todorovska, Nadica - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes(Springer Nature Singapore, 2023); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Traditional production and main characteristics of Galichki kashkaval(2014); In this study, principles of traditional production and main characteristics of the traditional sheep cheese Galichki kashkaval from Bistra Mountain are presented. The contents of main components during ripening and storage of cheese were monitored. Analyses were performed on 1st, 30th, 60th and 100th day of ripening and 180th and 360th day of storage. On the first day cheese samples contained 20.75 % fat, 11.88 % total proteins, 1.20 % salt and 3.54 % ash. After 100 days of ripening cheese samples contained 27.87 % fat, 23.05 % total proteins, 2.02 % salt and 4.85 % ash. The technology process of kashkaval production was described in details. This cheese was produced and prepared in specific geographical area and fulfills the requirements listed in the National Law on quality of agricultural products. The data from this research might be a good starting point in the process of achieving the protected geographical indication. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, PERSPECTIVES AND CHALLENGES ON THE IMPROVEMENT OF A LOCAL FOOD SYSTEM IN THE REPUBLIC OF NORTH MACEDONIA(University Ss. Cyril and Methodius in Skopje, 2022); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Influence of packaging materials on Kashkaval quality(mljekarstvo.2017.0103, 2017); ; This study focused on investigating the influence of 4 different packaging materials (A - the control, B - polymer emulsion, C - wax and D - polymer foil) on the quality of Kashkaval cheese. The lowest pH value had the sample protected by wax, which is most probably related to the retention of the formed organic acids and gases from the packaging material. A significant influence of the tested packaging materials (p<0.01) was found in relation to the content of the dry matter, the proteins and ash, whereas there was no statistical significance in relation to fat content of the Kashkaval cheese. Proteolysis was more intensive samples protected by wax and polymer foil with higher levels of soluble nitrogen, primary and secondary nitrogen products and ripening coefficient compared to the control sample and the polymer emulsion sample. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, COMPARATIVE STUDY OF SHEEP MILK, WHEY AND TRADITIONAL KASHKAVAL FROM GALICHNIK AND LAZAROPOLE(2017-10-01); Traditional cheeses are a reflection of the local rural environment, culture and nature expressed by experience of masters through many decades. In recent years, it is noticed increased consumption of traditional sheep dairy products, especially cheese produced by traditional technology. The purpose of this study was to examine the quality of raw sheep's milk and whey during the production of traditional sheep cheese from two locations, Galichnik and Lazaropole. Samples were taken in four iterations. The physico-chemical composition on the 100th day of ripening of cheese is presented also. The mean fat content was 8.45± 1.157% in milk from Galichnik and 8.69±0.846% in milk from Lazaropole, while the protein was 6.34±0.837% and 6.15±0.242% respectively. Titratable acidity in Galichnik milk was 10.33°SH and the milk from Lazaropole has 10.50°SH. The Total bacteria count (TBC) and the Somatic cell count (SCC) in both locations showed wide range due to nonstandard sanitary procedures applied in primary production. The results of the chemical composition of whey showed that it has a variable composition, particular in the content of fat (Cv= 9.02% Galichnik and 21.98% Lazaropole) due to the traditional procedure for making cheese. The moisture content of the cheese on 100th day of ripening was 36.64% in cheese from Galichnik and 32.63% in Lazaropole cheese. The mean value for fat content was 27.88% and 30.00% for cheese from Galichnik and Lazaropole respectively. According to the classification of cheese in terms of moisture content on a fat-free basis, after 100 days of ripening, the kashkaval cheese from Galichnik had fallen in the group of hard cheeses, while the kashkaval cheese from Lazaropole belong to the group of extra-hard cheeses. Regarding the fat in dry matter, both cheese variants were on the border between medium fat and full fat cheeses. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia(Bentham Science Publishers Pte. Ltd. Singapore, 2019); ; ; ; Traditional cheeses are specific products of the Republic of North Macedonia, mainly produced in small-scale farms or farm houses located in high mountains and rural areas. Some of the best-known cheese types are produced in almost all regions in North Macedonia: kashkaval, white brined cheese and beaten cheese (“bieno sirenje”). These types of cheese can also be found in other Balkan countries, only with different tastes and properties. Kashkaval is a type of hard yellow cheese with a natural rind and it belongs to the Pasta filata cheese group. Traditionally, it is made from sheep milk. White brined cheese is the most commonly consumed type of cheese that can be produced from sheep, cow and goat milk. Beaten cheese is a type of yellow hard cheese and the scalding procedure is a crucial step in its production. The great diversity in the manufacturing procedures results with variations in the physical, chemical and microbiological composition, as well as with variations in the proteolysis, the texture, and volatiles. In this chapter, the properties of cheese, the cheese-making technology and the artisan culture of the traditional cheese varieties in the Republic of North Macedonia are discussed. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, FATTY ACID PROFILE AND SENSORY PROPERTIES OF TRADITIONAL SHEEP KASHKAVAL(2018-04-01); The purpose of this paper was to present the fatty acid profile of Galichki sheep kashkaval cheese from Bistra mountain and present its sensory characteristics. The tests were carried out in four iterations on the 180th day of the cheese production. The fatty acids were analyzed under the method AOAC 996.07. The organoleptic assessment was conducted under 20 points scale method, by examining four characteristics (flavor, aroma, texture and additional flavor in the mouth and appearance when cut). Based on the results obtained, it was concluded that the biggest percentage of the fatty acids belongs to palmitic acid (C16:0, hexadecanoic acid) with 30.574.17 g/100g, then the oleic (C18:1, z-octadec-11-enoic) with 24.891.05 g/100g and myristic acid (C14:0, tetradecanoic acid) with 11.010.69 g/100g. Based on the results of the sensory analysis we concluded that the Galichki kaskhaval cheese belongs to the category of very good quality cheese. The flavor was rated as distinct, characteristic for sheep cheese and moderately salty, while the aroma was characterized as pleasant, slightly sour, with no foreign odors. The cheese texture was evaluated as compact, homogeneous, and the firmness as characteristic for the product. The cheese was top-rated in terms of the appearance when cut. This property depends mostly on the skills of the master in the fast and successful shaping of the curd dough and the proper shaping of the cheese.