Structure of the Labor Force and It’s Influence on the Economic Development in Macedonia

Republic of Macedonia has a serios problem with the unemployment. Although many actions were used in the past years, the result is not on the desired level. This was our stimul to explore the dependence between unemployment and the education level of the population.The subject of this paper is an analysis of the educational structure of the efficient population in the Republic of Macedonia, analysis of the educational structure of the employed and the unemployed according to their totality and gender, as well as according to their educational level. After determination of the current conditions and the changes during the observed period (2002-2012) the relation between the education of the workforce and the economic development of the country is presented. The goal of this paper is to give comprehensive analysis of the current situation and the changes in the educational structure of the workforce in the Republic of Macedonia, and to percieve its importance for the economic development. A questionnaire for the workforce for the period of 2002, 2006 and 2012 form the State Statistical Office of the Republic of Macedonia as well as home and foreign literature are used as sources of information. Keywords: Educational structure, workforce, economic developmen

Effect of Regime of Irrigation and Fertilization of Sugar Beet (Beta vulgaris L.) on Yield of Sugar

The aim of this research was to analyze the effects of different variants of irrigations and fertilization of sugar beet (Beta vulgaris L.) on the yield of total sugar. The study was performed in agro-ecological conditions in valley Pelagonija in R. of Macedonia in period from 2012 to 2014. The following different regimes of irrigation were applied: irrigation at 75% utilized available water (uAW); 50% uAW; 25% uAW; and irrigation on the basis of bioclimatic coefficient (BC). Control was a variant without irrigation. The fertilization was applied at three different levels: low, medium and high. Control was a non-fertilized variant.This study is very important because simultaneously supplying of sugar beet with water and mineral matters is required for achievement of high and quality yields. The highest yield of total sugar was obtained in a irrigation treatment with 50% uAW and medium dose of fertilization. Keywords: sugar beet (Beta vulgaris L.); irrigation, fertilization; total sugar yield

Bioactive Compounds in Milk Fat and Their Impact on Human Health

Milk and dairy products have long traditions in human nutrition. Milk composition is rather than complex. Its constituents have been for many years on the priority list of research, with their positive and negative effects on human health. The most variable component of milk is milk fat. It is one of the components which determine nutritive quality and technological performance of milk. Milk fat contains a number of components which are metabolically active such as: sphingolipids, conjugated linoleic acids (CLA), butyric acid, other fatty acids, vitamins A and D. A variety of health benefits have been associated with these compounds.The study of bioactive compounds in milk fat is very important for understanding their physiological and biochemical functions which have crucial impacts on human metabolism and health. Keywords: milk fat, conjugated linoleic acids (CLA), health benefit

HYGIENIC SANITATION IN THE DAIRY INDUSTRY IN THE PRODUCTION OF COW YELLOW CHEESE AS A FACTOR FOR OBTAINING HYGIENICALLY PROPER PRODUCTS IN ACCORDANCE WITH THE EU STANDARDIZATION AND CERTIFICATION STANDARDS

Hygienic sanitation processes in the dairy industry are a major factor in obtaining hygienically healthy dairy products. The subject of the analysis is the production equipment, human resources and the produced finished product – cow yellow cheese, in which different procedures for sanitation are used due to the application of various technologies at work. Studies have shown that hygienic sanitation gives satisfactory results. The responsibility and positive influence of the employees has been confirmed. The results of the examined bacteriological correctness of the equipment showed a greater and better effect when performing the machine compared to the manual cleaning. From the analysis of the key parameters in the CIP (Cleaning-In-Place) system is it was found that the shorter duration of cleaning is correlated with a faster flow and a higher temperature and concentration of the agents. From the recirculating agents, the base and the acid, more clouding occurs in the base material. Finally, from the examined bacteriological correctness of the finished product – yellow cheese, it has been confirmed that the product is completely hygienically straight and healthy for consumption. Hygienic sanitation in the dairy industry is the most critical operation in the milk processing processes and is of great importance for obtaining a quality, healthy and hygienically straightforward finished product.   Key words: CIP system, human resources, production equipment, finished produc

Fatty acid composition of ostrich (Struthio camelus) abdominal adipose tissue

Fatty acid composition of foods has a great impact on nutrition and health. Therefore, thе determination and knowledge of the fatty acid composition of food is very important for nutrition. Due to the high nutritional characteristics of ostrich meat and its products, the research determining their quality is of topical interest. The aim of the present investigation was the determination of fatty acid composition of ostrich adipose tissue. The content of fatty acids was determined according to AOAC Official Methods of Analysis and determination was performed using a gas chromatograph with a flame-ionization detector (GC-FID). The results are expressed as a percentage of the total content of fatty acids. The method was validated and whereupon the following parameters were determined: linearity, precision, recovery, limit of detection and limit of quantification. The repeatability was within of 0.99 to 2.15%, reproducibility from 2.01 to 4.57%, while recovery ranged from 94.89 to 101.03%. According to these results, this method is accurate and precise and can be used for analysis of fatty acids in foods. It was concluded that the content of saturated fatty acids (SFA) accounted 34.75%, of monounsaturated fatty acids (MUFA) 38.37%, of polyunsaturated fatty acids (PUFA) 26.88%, of total unsaturated fatty acids (UFA) 65.25% and of desirable fatty acids (DFA) (total unsaturated + stearic acid) 70.37% of the analysed samples. The ratio polyunsaturated/saturated fatty acids accounted 0.77. The most present fatty acid is the oleic (C18:1n9c) with 28.31%, followed by palmitic (C16:0) with 27.12% and linoleic (C18:2n6c) acid with 25.08%. Other fatty acids are contained in significantly lower quantities

Proceedings of the 12 International Scientific and Professional Conference WITH FOOD TO HEALTH

Proceedings contains 1 review paper, 6 original scientific papers, and 4 professional papers presented at 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Dietetics and Diet Therapy, Functional Food and Dietary Supplements, and Food Analysi