Abstract. The milk is a biological fluid with a very complex composition, yellowish white color and distinctive flavor and aroma. Dairy industry has a number of specific features that distinguish it from other agricultural sectors. The purpose of this labor was to display the influence of bactofugation on the long-life milk quality. Bactofugation process as significant mechanical process for bacterial removing without heating, are very important factors in long-life milk production. The subject of examination was a cow's milk as: raw milk immediately after receipt in the dairy and bactofugation milk. On all samples were exanimate the microbiological parameters (Coagulase positive staphylococci, Enterobacteriaceae and Aerobic mesophilic bacteria) and chemical parameters (percentage of milk fats, proteins, lactose, non-fat dry matter). The bactofugation, like device for mechanical removing of microorganisms, using a centrifugal force, allows production of quality long-life milk without further thermal treatment on it.
Partial Re place ment of the Ac tive Steel on the Turbo gen era tor End ZoneOrig i nal sci en tific paper
“Bieno’’ cheese is an indigenous dairy product in Macedonia with autochthonoustraditional production technology which dates back from the Ottoman Empire. Theresearch includes and presents the results of the chemical composition and safety ofraw milk used for traditional production of ‘’Bieno’’ cheese, technology andphysico-chemical and microbiological quality of ‘’Bieno’’ cheese. The quality ofthe milk samples was determined within the permissible maximum according todata legislation. It is necessary to respect the hygienic-sanitary norms related tocultivation, preservation and care of the milking herds, and with the righttechnology of milking. After 45 days of ripening the researchers recorded theaverage results for the following parameters of the ‘’Bieno’’ cheese: moisture(38.63%), dry matter (61.37%), milk fat (26.89%), milk fat in dry matter (43.83%),proteins (26.53%), ash (9.25%), salt (5.21%) and the average of yield (9.36%). Theresearch specified the microbiological quality of “bieno” cheese after 45 days ofripening in accordance with the special requirements of food safety regarding themicrobiological criteria. Nowadays, there is a growing interest of consumers forcheeses produced with traditional technologies, usually based on handmadeproduction, characterized by piquant, unique and specific aromas, atypical forindustrial cheeses. The technology, physico-chemical and microbiological qualitycould be used in the protection of the origin and geographical labelling based on itsunique technology. The data obtained serve as the basis for creating standardizedproduction procedures, leading to the uniform quality of these products.
Abstract. The aim of this study was to determine diet quality, food habits and nutrient intakes among Macedonian adolescents. A group of two hundred fifty adolescents in the boarding house "Kocho Racin"-Bitola, R. Macedonia, both sexes, between 19 to 24 years of age, represented the study subject. Food frequency questionnaire (FFQ) for mass and frequency as well as energy and nutritional components were used. The obtained results showed the frequency, energy and nutritional value of food products into the structure of daily meals. The results indicated that it is necessary to reduce the energetic value by reducing the intake of fat and protein, and to increase the intake of carbohydrates in both population groups respectively. The average intake of calcium, with consideration of the recommended daily allowance (RDA), is adequate in both sexes.
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