S. Stojanovski1*, G. Cilev2, B. Trajanoska3 1Department of Microbiology, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bitola, North Macedonia 2Department of Food Quality and Safety, Faculty of Veterinary Medicine, University “St. Kliment Ohridski”, 7000 Bito

N. Naydenova, T. Iliev, G. Mihaylova, S. Atanasova Abstract. The gross chemical composition of a total of 39 white brined cheese samples and 13 of its imitation products were studied during March 2009–November 2011. Extreme variability of the basic quality parameters of the white brin

P. Boyanova, P. Panayotov, V. Ganchovska, A. Bosakova – Ardenska Abstract. There has been made a research of the cut surface of cheese which is one of the defining indicators for its organoleptic characteristics. This research uses hardware and software tools to automate and objectify

The study was carried out in March-April 2009. Ten cheese samples representing different cheese batches were sampled to compositional and fatty acid profile analysis. The palm oil and four white-brined cheeses (2 representing palm oil cheese batches and 2 – free of palm oil chee