Mateva, Natasha
Preferred name
Mateva, Natasha
Official Name
Mateva, Natasha
9 results
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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, 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, CORRELATION BETWEEN CERTAIN EXTERIOR AND PRODUCTION TRAITS IN INDIGENOUS BALKAN GOAT IN MACEDONIA(Macedonian Journal of Animal Science, 2017); ; The purpose of this research was to determine the average values of certain exterior measures and production traits in goats of the indigenous Balkan breed in the Republic of Macedonia as well as to study their mutual correlation dependence. It was determined that the average body weight of the goats of Balkan breed is about 44 kg, whereas the values of the other exterior measures were: height of withers 65.40 cm, height of back 63.67 cm, height of sacrum 65 cm, body length 65 cm, chest width 21.73 cm, chest depth 25.23 cm, size of chest 82.40 cm, rump width 19.92 cm, rump length 23.05 cm. The average lactation was 166 litres. Regarding the strength of the correlation, the general conclusion is that there is a relatively weak correlation (0.2 ≤ R < 0.5) between most of the exterior measures. An average strong correlation (0.5 ≤ R < 0.8) was determined between the height of the sacrum and the height of withers and the height of the back, between the length of the body and body weight, as well as between the chest size and the width and length of rump. A strong correlation (0.8 ≤ R < 1) was determined between the height of withers and height of the back, as well as between the chest size and body weight. With the analysis of the correlative dependence of the lactation with the other exterior measures, it was determined that the lactation is not in correlation with most of the exterior measures, but there is an insignificant correlation (0 < R < 0.2) with part of them (height of sacrum, chest size and length of rump). - Some of the metrics are blocked by yourconsent settings
Item type:Publication, PREDICTION OF TEST DAY MILK YIELD BY AC METHOD IN INDIGENOUS BALKAN GOATS IN MACEDONIA(Institute for Animal Husbandry, Belgrade-Zemun, 2017); ; Eftimova ElenaAccurate and precise milk recording is one of the most important moments for a successful selection of milking goats. In this context, breeders are constantly making efforts to find the most suitable and cheapest methods for conducting of tests for milk production. The goal of this research was to compare the A4 method (as referent method) with AC method (as alternative method), for determination of milk production, on the day of recording of the indigenous Balkan goat, in the period of 2014-2016 with milking of goats in the morning and evening. It was determined that the difference between the predicted daily milk yield with one milking (in the morning or evening) and the measured milk yield using the A4 method is too low and almost negligible. With the analysis of all factors (year, lactation and number of milk tests), it was determined that the prediction of total daily milk yield, based on the evening milking, provides more accurate result, in relation to the prediction during morning milking, in cases when using the AC method. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, ACCURACY OF AC AND AT METHODS IN MILK RECORDING IN THE BALKAN GOATS BREED IN MACEDONIA(Bulgarian Journal of Agricultural Science, 24 (Suppl. 2) 2018, Agricultural Academy, 2018); ; CILEV GOCEThe aim of this research was to compare the AC and AT methods (as alternative methods) with A4 method (as referent method), for determination of milk production, on the day of recording of the indigenous Balkan goat, in the period of 2014-2016 with milking of goats in the morning and evening. Simultaneously, the influence of the following factors has been tested: year (year of kidding), lactation, month of kidding, milk yield level. It was determined that the largest deviation in the prediction of milk yield according to the AT method during morning milking was determined in 2016 with milk yield underestimated for -5.3 L, whereas the smallest deviation was registered in 2015 with milk yield underestimated for -1.8 L. The largest deviation in the prediction of milk yield according to the AC method during morning milking was determined in goats in first lactation, with milk yield overestimated for +3.8 L, whereas the smallest deviation was determined in goats in fourth lactation with milk yield underestimated for -0.3 L. With the analysis of all abovementioned factors, it was determined that the AT method is more suitable as al ternative and cheaper method for determination of accurate amount of milk - Some of the metrics are blocked by yourconsent settings
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); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, THE CONTENT OF MACRO AND TRACE ELEMENTS IN CURD AND TRADITIONAL WHITE BRINED CHEESE(VETERINARIJA IR ZOOTECHNIKA (Vet Med Zoot), 2017); ; - Some of the metrics are blocked by yourconsent settings
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); ; ; 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, PRODUCTION RESULTS OF ALPINA GOATS FARM IN THE ZLETOVO REGION, NORTH MACEDONIA(Macedonian Journal of Animal Science, 2021); ; ; Ana PalaševskaThe role of goats in world livestock is significant and there is not a country in which they are not bred. The goat production in the Republic of North Macedonia is characterized by spontaneous and continuous development, and with each day there is greater interest of farmers for breeding goats as a business that provides secure existence and profit. The aim of the research within this study was to assess productive characteristics of conventional goat farm operating in the Zletovo region. The researches lasted 3 years (2008, 2009 and 2010) at the farm where around 100–120 heads of goats of all categories of the Alpine race are bred. Almost the whole milk produced at the farm is processed into dairy products such as: white brined cheese and cashkawall. The kids born there are used as kids for market of livestock products, kids sold as breeding goats and part of them are retained for own reproduction in the herd. The percentage of fertility was the highest in 2010 (125.32%), in 2009 was 122.99% and in 2008 was 118.99%. The percentage of conception was the higest in 2009 (90.63%), in 2008 was 87.78% and in 2010 was 82.29%.The average lactation length in 2008 was 258.3 days, in 2009 was 265.4 days, and in 2010 was 261.7 days. The average daily amount of milk production in 2008 was 0.93 liters, in 2009 was 0.96 liters, and in 2010 was 1.01 liters per head. The average milk yield in 2008 was 241.23 liters, in 2009 was 251.47 liters, and in 2010 was 263.57 liters. The farm worked with profit in all three years of research.