Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia

Mateva, Natasha; Levkova, Vesna; Srbinovska, Sonja; Santa, Dushica; Mojsova, Sandra; Sulejmani, Erhan

doi:10.2174/9789811432361120010003

Cited by 2 publications

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“…White brined cheese in North Macedonia ("belo salamureno sirenje") is a brine cheese type with a salty taste and close texture. It is similar to the cheeses of different countries on the Balkan Peninsula, which are included in the group of autochthonous dairy products depending on the region, specificity in production technology, quality and name (Mateva et al, 2019). The production of brined cheeses has been practised for centuries, with differences in cultural habits, technological processes and difficult climatic conditions, however, in the last decade of the century the development of standardized industrial production is intensified (Huppertz et al, 2006;Sulejmani, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Sulejmani

2020

Mljekarstvo

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This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.

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Section: Introductionmentioning

confidence: 99%

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Sulejmani

2020

Mljekarstvo

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Sustainability and perspectives of the North Macedonian dairy industry

Sulejmani

Iseni

2023

J AGR SCI BELGRADE

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The subject of this review is the dairy industry in the Republic of North Macedonia. This industry can bring many economic and social benefits to society and the economy. The paper provides a description and analysis of the current situation within the dairy industry in our country. Milk production rates in our country are analyzed, with a comparative approach to production rates at global and European levels. In the Republic of North Macedonia, milk production is characterized by many traditional small farmers (80% of the total) with 1-3 cows and low annual milk productivity (2-3 thousand liters per cow). The number of large specialized farms with more than 15 cows (about 3% of the total) with annual milk production of about 5 thousand liters per cow is minimal. Only 1% of all farms have more than 50 cows. The Republic of North Macedonia is an absolute importer of milk and its products. The quantity and monetary value of imported milk and its products are many times higher than the quantity and value of exported milk. Today, the dairy industry faces various challenges in the three main pillars of sustainability: economic, social and environmental including fluctuating market prices, high labor costs, and demographic characteristics of the population in terms of age. In conclusion, for the dairy industry to be sustainable, all activities should be carried out in partnership with the industry (along the value chain), policymakers and a wide range of stakeholders, including consumers.

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Characteristics of Traditional Cheeses Produced in the Republic of North Macedonia

Cited by 2 publications

References 0 publications

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Sustainability and perspectives of the North Macedonian dairy industry

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