FATTY ACID PROFILE AND SENSORY PROPERTIES OF TRADITIONAL SHEEP KASHKAVAL

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

FOOD COMPOSITION DATABASE IN MACEDONIA- NEED AND IMPORTANCE

Food Composition Databases (FCDBs) represent fundamental information resources for nutrition science. The information is used for wide spectrum of purposes i.e. for food labelling, product development and innovation, dietary treatment, consumer information and research. Thus, high quality food composition data are fundamental to most issues related to nutrition and health and their importance is increasingly being recognized for agriculture, trade and economics. INFOODS is the International Network of Food Data Systems. It is a worldwide network of food composition experts aiming to improve the quality, availability, reliability and use of food composition data. Twenty-Eight European countries has developed the Food Composition Databases. The development of Food composition databases depends on the combination of the expertise of a diversity of specialists with professional background from agronomy, analytical and food chemistry, food technology, dietetics and nutrition to database and quality management and information technology. To support this European Food Information Resource (EuroFIR) has developed various training tools for the production and use of food composition data. However, many countries in Balkan region do not have any form of national food composition data or have been using borrowed information. This is a problem because people need essential information on food composition as well as an access to the information in order they can influence their own dietary patterns. Republic of Macedonia needs to move forward and improve the contribution to development of the FCDB and share it with different stakeholders. There is a need to prepare and implement measures like: increasing capacity development in generating and compiling food composition data; strengthen collaboration with other national and international bodies, organizations and projects working on food composition issues; incorporation of food composition into formal education curricula of schools and universities in nutrition, food science, dietetics and grants to various training and capacity building activities

COMPARATIVE STUDY OF SHEEP MILK, WHEY AND TRADITIONAL KASHKAVAL FROM GALICHNIK AND LAZAROPOLE

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

PERSPECTIVES AND CHALLENGES ON THE IMPROVEMENT OF A LOCAL FOOD SYSTEM IN THE REPUBLIC OF NORTH MACEDONIA

Globalization of the food supply chains, and massive industrialized food production systems enabled efficiency and food specialization. However, COVID-19 pandemic shattered the global food chains and limited the possibilities for food distribution. This problem demonstrated the importance of local food production. During Covid-19 pandemic the local food systems played a key role in agricultural sustainability and food security. As a result, the local food production provided a contribution economic stability in country during turbulent periods of times. However, local food production has a social and cultural impact. The local food systems are essential for authenticating a national culture representing a variety of traditional agricultural products and food. Thus, preserving local food production is important for economic and cultural reasons. The purpose of this paper is to determine the current situation of implementation of the EU schemes of geographical indications and traditional specialties in North Macedonia. The results are showing that there is a progress based on some efforts with limited success for developing and promoting quality schemes. There is a need for strengthening local community resilience.  Recommendations intended for policy makers and producers for improvement of the local food system in the country are identified. This could be achieved through devoted involvement of all stakeholders, better promotion, long-term systemic support measures, education for improving the safety and quality of the products and better cooperation between the stakeholders

DYNAMIC OF PHYSICO-CHEMICAL PARAMETERS DURING RIPENING OF PECORINO CHEESE MADE FROM GOAT MILK

In this study, technological process and dynamic of the main characteristics of Pecroino cheese from goat milk are presented. Analyses were performed on 5th, 10th, 20th , 40th and 90th day of ripening. Pecorino on 90th day of the ripening contained 39.8±0.57% dry matter, 60.20±0,57% fat, 26.48±0.44% proteins (1,44±0.056% Soluble N, 0,94±0.068% Peptides N, 0,54±0.064 Amino Acid N), 4.60±0.20% salt, 1.76±0.09 lactic acid and pH 5.36 ±0.20%. The most dominant Free Amino Acid (FAA) in cheese was proline (Pro) with 159.61±0,55 mg 100g-1, then leucine (Leu) 143.71± 0,44 mg 100g-1 phenylalanine (Phe) 137.21± 0.54 mg 100g-1 and isoleucine (Ile) 131,22 ±0,32 mg 100g-1. Regarding the Free Fatty Acid, capric acid (C10:0) was most dominant (1.3241 mg 100g-1) and caprylic acid (C8:0) with 1.1210 mg 100g-1. Compared with other hard cheeses from cow or sheep milk, higher concentration of FAA and FFA in goat pecorino cheese was noticed. Intensive lypolitic and proteolytic process in this cheese is due to the specific content and enzymаtic activity of the goat milk especially because of the higher content of capric acid and other short-chain fatty acids (SCFA)

Utjecaj materijala za pakiranje na kvalitetu Kačkavalja

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.U ovom radu ispitivan je utjecaj različitog ambalažnog materijala (A - kontrolni uzorak, B - polimerna emulzija, C - vosak i D - polimerna folija) na kvalitetu Kačkavalja. Najnižu pH vrijednost imao je uzorak zaštićen voskom, što je rezultat zadržavanja nastalih organskih kiselina i plinova od strane ambalažnog materijala. Statistički značajan utjecaj ambalažnih materijala (p<0.01) bio je utvrđen kod sadržaja suhe tvari, proteina i pepela, dok statistička značajnost nije bila utvrđena kod sadržaja masti kod Kačkavalja. Proteolitički procesi bili su izraženiji kod uzorka zaštićenog voskom i polimernom folijom, s višim razinama topljivog dušika, primarnih i sekundarnih dušičnih spojeva i koeficijenta zrelosti u odnosu na kontrolni uzorak i uzorak zaštićen polimernom emulzijom

THE EFFECT OF STARTER CULTURES ON WEIGHT LOSS IN DRY-CURED PORK LOIN PRODUCED WITH AND WITHOUT NITRITES

Since ancient times, man has used caves and natural shelters as an ideal places for drying meat. Dry cured meat products are products of high nutritional value and a long shelf life. Therefore, they occupy a special place on the consumers' tables. This research aims to determine how added starter cultures affect on weight loss during the production process in dry-cured pork loin produced with and without nitrites. Five groups of dry-cured pork loin were produced in three iterations. I (the first) negative control group (table salt, dextrose), II positive control group (nitrite salt, dextrose); Group III (nitrite salt, dextrose and starter culture), group IV (table salt, Swiss chard powder from the first manufacturer, dextrose and starter cultures) and group V (table salt, Swiss chard powder from the second manufacturer, dextrose and starter cultures). The weight loss during salting ranged from 2.37 (II group) to 2.50 (III group). After smoking, the weight loss ranged from 10.84% (II group) to 11.27% (V group). During ripening, the weight loss ranged from 30.99 (I group) to 31.61 % (III group). The weight loss during the entire production process was the highest in group III (40.83%), while it was the lowest in group I (40.10%). The difference in weight loss observed between groups was statistically significant (p ≤ 0.05). Added starter culture in dry-cured pork loin contributes to a higher weight loss during the production process, which contributes to shortening the production process and more profitable production

Occupational health and safety in agriculture– a brief report on organization, legislation and support in selected european countries

Introduction and objective: Agriculture and forestry are among the most dangerous professions in Europe, with a high level of accidents affecting the sustainability and viability of the sector. International conventions, EU directives and national legislation build the fundamental basis for prevention. The aim of the study is to describe and categorize national mechanisms of occupational safety and health (OSH) for agricultural workers in Europe, to assess the extent of implementing safety regulation, the body in charge, and to give examples of health and safety initiatives. Material and methods: Results of a questionnaire-survey on basic safety regulations on farms sent by e-mail to the representatives of 30 participating European countries in the context of the Sacurima COST action network (CA 16123) are presented. Due to the complexity, only selected countries are described in this study highlighting the regulative bodies, occupational health services or specific training offers, as well as the complexity of the mechanisms. Results: One of the most serious issues and deficits of EU OSH regulation is the exclusion of self-employed farmers who compose nearly 90% of the farming population. This leads to serious under-reporting of accidents, and because one of the most common measures for the performance of health and safety initiatives are the injury and ill health statistics, better registration systems are urgently needed in almost all countries as a basis for preventive efforts. Conclusions: The results of the study provide a basis for raising awareness about the current OSH systems in Europe, and the importance of developing sector specific OSH strategies. The proposed activities should assist in tackling high accident rates and poor occupational health for self-employed farmers.publishedVersio

Tradicionalna proizvodnja i glavna obilježja Galičkog kačkavalja

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.U ovom istraživanju prikazana su načela tradicionalne proizvodnje i osnovna obilježja vrlo popularnog ovčjeg sira - Galičkog kačkavalja s planine Bistre. Utvrđivana je dinamika glavnih komponenti tijekom zrenja i skladištenja sira. Analize su provedene 1., 30., 60. i 100. dana zrenja, te 180. i 360. dana skladištenja ispitivanog sira. Sir je prvog dana sadržavao 20,75 % masti, 11,88 % ukupnih proteina, 1,20 % soli i 3,54 % pepela, dok je nakon 100 dana zreli sir sadržavao: 27,87 % masti, 23,05 % ukupnih proteina, 2,02 % soli i 4,85 % pepela. Tehnološki proces izrade kačkavalja (mkd. kaškaval) opisan je detaljno. Ovaj se sir proizvodi i priprema u određenom zemljopisnom području, a ispunjava zahtjeve nacionalnog zakonodavstva o kvaliteti poljoprivrednih proizvoda. Podaci iz ovog istraživanja mogu biti dobar temelj za početak procesa zaštite ovog tradicionalnog proizvoda i postizanje PDO ili PGI oznake

Traditional production and main characteristics of Galichki kashkaval

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