Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Gordana Dimitrovska"'
Autor:
Biljana Trajkovska, Ljupche Kochoski, Gordana Dimitrovska, Zehra Hajrulai-Musliu, Risto Uzunov, Vladimir Petkov, Prarabdh C. Badgujar
Publikováno v:
Macedonian Veterinary Review, Vol 45, Iss 2, Pp 177-185 (2022)
The health condition of the mammary gland is highly crucial for obtaining good quality colostrum. The lactoferrin (LF), as an iron-binding protein, plays a key role in the defense mechanisms of the mammary gland due to its’ bacteriostatic propertie
Externí odkaz:
https://doaj.org/article/b3e672967bf24f72a213bde4c6f8a275
Autor:
Gordana Dimitrovska
Publikováno v:
International Journal of Research and Review. 8:382-386
In this study milk samples from Holstein Friesian cows were collected and analyzed during the first and second lactation period in a period of six months. The following parameters have been examined: protein content, fat content, lactose, and dry mat
Publikováno v:
International Journal of Research -GRANTHAALAYAH. 9:32-37
The main purpose of this research was to determine the dynamic of total nitrogen matter and protein changes during ripening period of three kinds of indigenous Bieno cheese (A, B and C) in the region of Mariovo. The three kinds of Bieno cheese were p
Autor:
Borche Makarijoski, Gordana Dimitrovska, Vesna K. Hristova, Elena Joshevska, Mahmoud A. Abdelaziz Mahmoud, Syed Khalid Mustafa, M. Ayaz Ahmad
Publikováno v:
Asian Journal of Chemistry. 33:2989-2992
The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian
Quality of the ewes’ milk as a raw material in the dairy industry in the Republic of North Macedonia
Autor:
Aleksandra Grozdanovska, Gordana Dimitrovska, Borche Makarijoski, Vesna Karapetkovska Hristova, Katerina Bojkovska
Publikováno v:
Krmiva. 61:29-34
This study is based on analyzing physico-chemical and microbiological characteristics of ewe milk from three different regions, which is used as a raw material in dairy industry of North Macedonia. All milk samples (n=123) were collected on dairy rec
Autor:
Gordana Dimitrovska, Ira Taneva
Publikováno v:
Applied Researches in Technics, Technologies and Education, Vol 7, Iss 1, Pp 41-47 (2019)
Yoghurt was prepared with addition of 2, 4 and 6 % goji berry fruits with respect to yoghurt mass. From the data on the titratable and active acidity, it can be summarized that the addition of goji berry fruits did not exert effect on the dynamic of
Autor:
Zlatko Sovreski, Katerina Bojkovska, Elena Joshevska, Mila Ara Arapceska, Vangelica Jovanovska, Katerina Jovanov Jovanovska, Gordana Dimitrovska
Publikováno v:
Banat's Journal of Biotechnology. :12-17
QUALITY OF THE EWES’ MILK AS A RAW MATERIAL IN THE DAIRY INDUSTRY IN THE REPUBLIC OF NORTH MACEDONIA
Autor:
Gordana Dimitrovska, Aleksandra Grozdanovska, Vesna Karapetkovska - Hristova, Borche Makarijoski, Katerina Bojkovska
Publikováno v:
Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme
Volume 61
Issue 1
Volume 61
Issue 1
Ovaj se rad temelji na analizi fizikalno kemijskih i mikrobioloških značajki ovčjeg mlijeka iz triju različitih dijelova Sjeverne Makedonije koje se upotrebljava kao sirovina u mliječnoj industriji. Svi uzorci mlijeka (n= 123) sakupljani su na s
Publikováno v:
Biotehnologija u stocarstvu. 32:59-70
Whey is lately used as functional food, and whey proteins and albumens are considered to have therapeutic influence on diseases associated with oxidative stress. Whey proteins contribute to the reduction of the level of transaminases in blood, especi
Autor:
Elena Joshevska, Mila Ara Arapceska, Katerina Bojkovska, Tatijana Kalevsk Kalevska, Gordana Dimitrovska, Vangelica Jovanovska
Publikováno v:
Banat's Journal of Biotechnology. :38-44