Mergim Mestani | UBT - Academia.edu (original) (raw)
Papers by Mergim Mestani
Water quality is a necessary condition when water is planned to be used. In this sense, the asse... more Water quality is a necessary condition when water is planned to be used. In this sense,
the assessment and recognition of its quality takes on special importance. This paper deals with
the quality of well water in the city of Pristina. To achieve the goal in this work, during the
months of August and September of 2022, water samples were taken in four wells to analyze the
physical, chemical, and microbiological parameters of the water. The research work and the
results obtained showed that; the water wells analyzed from the four samples showed no signs
of turbidity and the presence of chlorine. The values for temperature, pH, total hardness,
dissolved oxygen, nitrites, nitrates, sulfates, manganese, and ammonia were found to be within
the limit values as determined by Administrative Instruction No. 10/2021, while iron showed
higher values (above the allowed values). The high values of the parameters in the water make
it unusable for use, while the use of polluted water causes health problems for the community.
Therefore, permanent monitoring of the quality and quantity of water used for public
consumption should be a high priority for policymakers and drinking water service providers.
International journal of food properties, Feb 23, 2024
Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessit... more Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p < 0.01). Among different groups, Fresh Eggs have the highest Haugh unit and the lowest specific gravity, indicating superior egg quality. Among groups, F4 has the lowest Haugh unit (p < 0.00001), and F3/F4 exhibited the largest air cell size (p < 0.0001), while F5/Fresh Eggs were the smallest, with no significant differences between themselves (p > 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.
International Journal of Gastronomy and Food Science, Dec 31, 2023
The origin of a product is an indication of its quality and can also be an indicator of taste. Ge... more The origin of a product is an indication of its quality and can also be an indicator of taste. Geographical Indications (GIs), one of the most important food quality nstruments of the European Union, are based on the impact of origin as an important information stimulus in consumer behaviour. This study examines the feasibility of establishing GIs in Kosovo, based on consumer preferences for five artisanal cheeses from the five regions of Kosovo known for cheese production. The method used to assess the impact of origin on product evaluation is the Disconfirmation of Expectations Theory. The results show a contrasting behaviour for the most preferred origin, revealing at the same time high expectations for the Sharri and Rugova origins. Nevertheless, the low weight of origin (the highest is 11%) in the overall evaluation of products is due to the perception of low safety of artisanal cheese products. In this respect, GIs are an opportunity to reinforce the good taste of artisanal products while protecting traditional recipes, which are often compromised by industrially produced foods.
Research Article, 2023
Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of ... more Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of the antecedents of acrylamide is asparagine, an amino acid that is frequently present in both plant and animal proteins. Acrylamide is listed as a potential cause of cancer, abnormal birth outcomes, and nerve damage in people. It appears naturally in foods that have been heated to high degrees as a synthetic chemical. Acrylamide is generally associated to the Millard reaction, which is prevalent in foods that mostly contain asparagine and starch, and forms during high-temperature cooking such as frying, roasting, and baking. According to the FDA, although it's unclear exactly what risk acrylamide poses to humans, research investigations in animals' labs demonstrate that excessive quantities of the chemical caused cancer. Since acrylamide exposure is so high, it's important to recognize its hazardous effects, especially in nations where people are still mostly unaware of the danger's acrylamide poses to their health. This article gives a summary of relevant scientific data on the production of acrylamide, its potential health risks, and methods for reducing it in the food industry and at home. Depending on the producer, cooking time, temperature, and production process, different foods contain different amounts of acrylamide. To control the manufacture and use of acrylamide, some nations have put regulations and laws into place. For the purpose of regulating the manufacture and use of acrylamide, maximum amounts of acrylamide in foods have been established in the USA, Europe, Japan, and Canada, and which are expected to be updated in the coming year.
Research Article, 2024
Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessit... more Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p < 0.01). Among different groups, Fresh Eggs have the highest Haugh unit and the lowest specific gravity, indicating superior egg quality. Among groups, F4 has the lowest Haugh unit (p < 0.00001), and F3/F4 exhibited the largest air cell size (p < 0.0001), while F5/Fresh Eggs were the smallest, with no significant differences between themselves (p > 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.
Research Article, 2024
Background. The fruit and vegetable processing industry plays a key role in the agri-food industr... more Background. The fruit and vegetable processing industry plays a key role in the agri-food industry. Nowadays, the huge quantities of fruit and waste disposed have attracted the attention of several sectors worldwide, not only because of the concern over environmental impacts but also because of the high proportions of nutrients and bioactive compounds these inedible parts can provide. This study explores the valorization of fruit waste through the incorporation of banana and mandarin peel powder (PP) into cerealbased products as an approach to support sustainability and healthy diet. Banana and mandarin peels were processed into a powder form and added to muffins and cookies at concentrations of 3 %, 5 % and 8 %. The samples were analyzed on the day of preparation as well as after 1, 2, 3 and 5 days of storage. Results and conclusions. Comprehensive physico-chemical analyses demonstrated improvements in nutritional and functional properties compared to control samples. Specifically, the addition of peel powder resulted in elevated energy values, enhanced the nutritional quality by increasing the protein content (up to 12.8 %), total fat (up to 7.84 %), total carbohydrates (up to 11.4 %), total ash (up to 76.9 %), and total vitamin C content (up to 3.95-fold). Furthermore, fruit peel powder acted as a moisture binder agent, by reducing the moisture content and water activity potentially extending product shelf life. Mandarin peel powder exerted a more pronounced effect on physico-chemical characteristics compared to banana peel powder. Additionally, the incorporation of fruit peel powder substantially elevated the levels of total polyphenols, flavonoids and antioxidant activity, with values up to 2.7-fold higher than the control samples. Sensory evaluations confirmed the acceptability of the products, with overall quality ratings ranging from 6.6 to 8.2 on a 9-point hedonic scale. This research underscores the viability of fruit peel powder as a sustainable ingredient for reducing food waste, while enhancing the nutritional profile and functionality of cereal-based products.
Background. The fruit and vegetable processing industry plays a key role in the agri-food industr... more Background. The fruit and vegetable processing industry plays a key role in the agri-food industry. Nowadays, the huge quantities of fruit and waste disposed have attracted the attention of several sectors worldwide, not only because of the concern over environmental impacts but also because of the high proportions of nutrients and bioactive compounds these inedible parts can provide. This study explores the valorization of fruit waste through the incorporation of banana and mandarin peel powder (PP) into cerealbased products as an approach to support sustainability and healthy diet. Banana and mandarin peels were processed into a powder form and added to muffins and cookies at concentrations of 3 %, 5 % and 8 %. The samples were analyzed on the day of preparation as well as after 1, 2, 3 and 5 days of storage. Results and conclusions. Comprehensive physico-chemical analyses demonstrated improvements in nutritional and functional properties compared to control samples. Specifically, the addition of peel powder resulted in elevated energy values, enhanced the nutritional quality by increasing the protein content (up to 12.8 %), total fat (up to 7.84 %), total carbohydrates (up to 11.4 %), total ash (up to 76.9 %), and total vitamin C content (up to 3.95-fold). Furthermore, fruit peel powder acted as a moisture binder agent, by reducing the moisture content and water activity potentially extending product shelf life. Mandarin peel powder exerted a more pronounced effect on physico-chemical characteristics compared to banana peel powder. Additionally, the incorporation of fruit peel powder substantially elevated the levels of total polyphenols, flavonoids and antioxidant activity, with values up to 2.7-fold higher than the control samples. Sensory evaluations confirmed the acceptability of the products, with overall quality ratings ranging from 6.6 to 8.2 on a 9-point hedonic scale. This research underscores the viability of fruit peel powder as a sustainable ingredient for reducing food waste, while enhancing the nutritional profile and functionality of cereal-based products.
International Journal of Gastronomy and Food Science, 2024
The origin of a product is an indication of its quality and can also be an indicator of taste. Ge... more The origin of a product is an indication of its quality and can also be an indicator of taste. Geographical Indications (GIs), one of the most important food quality nstruments of the European Union, are based on the impact of origin as an important information stimulus in consumer behaviour. This study examines the feasibility of establishing GIs in Kosovo, based on consumer preferences for five artisanal cheeses from the five regions of Kosovo known for cheese production. The method used to assess the impact of origin on product evaluation is the Disconfirmation of Expectations Theory. The results show a contrasting behaviour for the most preferred origin, revealing at the same time high expectations for the Sharri and Rugova origins. Nevertheless, the low weight of origin (the highest is 11%) in the overall evaluation of products is due to the perception of low safety of artisanal cheese products. In this respect, GIs are an opportunity to reinforce the good taste of artisanal products while protecting traditional recipes, which are often compromised by industrially produced foods.
International Journal of Dairy Science, 2017
Most consumed cheeses in Kosovo are white brined cheeses produced mostly in traditional form. One... more Most consumed cheeses in Kosovo are white brined cheeses produced mostly in traditional form. One of the most popular cheeses in this country is Sharri cheese produced in mountains called Sharri between Kosovo, Macedonia and Albania. The aim of this work was to study the effect of brine salinity (3, 6, 9 and 12%) and temperature (8 and 22°C) on microbiological parameters (total viable count, psychrophile and total lactic acid bacteria-LAB) and sensory quality of Sharri cheese. Traditional methods by using plate counts for total viable count and selective media for counting LAB are used. Molecular methods such as 16S rRNA DNA gene sequencing was used to identify LAB. The results show significant decrease in all microbiological parameters starting from total viable count, psychrophile and total LAB by increasing the brine salinity during a processing until a final product. In raw milk diversity of LAB was shown while on cheese the most dominant strain of LAB identified by 16S rRNA gene sequencing was different. In 3 and 6% of salt most dominant strain was Leuconostoc pseudomesenteroides (around 60%) followed by Lactococcus lactis, and Enterococcus faecium, while in higher concentration Enterococcus faecalis and L. garvieae became more dominant. Cheese stored on 6% and 22°C had higher scores from the panelists. The results show that, controlling the raw milk quality in microbiological aspects before processing is necessary. In same time for making Sharri cheese the recommended concentration of brine solution is 6-9% and 22°C of storage condition. By using this condition we will have under a control total viable counts, no significant changes between raw milk and final product of LAB diversity and no negative effects in human health.
The Journal of Infection in Developing Countries, 2016
Introduction: Mastitis is one of the most frequent and costly disease in cattle. We studied milk ... more Introduction: Mastitis is one of the most frequent and costly disease in cattle. We studied milk samples from cattle with mastitis from farms in Kosovo to identify mastitis-causing pathogens and possible effective antibiotics. Our ultimate goal is to help implement adequate antibiotic management and treatment practices in Kosovo Methodology: A total of 152 milk samples were collected from cows with clinical mastitis from different farms in Kosovo. After identification of microorganisms, antibiotic susceptibility and the occurrence of enterotoxins was investigated. Results: Staphylococci were found in 89 samples, of which 58 were coagulase negative and 31 coagulase positive. S. aureus was isolated from 27 samples, S. epidermidis from 25, and S. chromogenes from 15, while other species of staphylococci were isolated from the remaining 22 isolates. Interestingly, the bacterial diversity was different between cows in different periods of lactation and among different breeds. Most of the...
This paper aims to analyze the impact of Covid-19 on cow’s milk production in Gjilan region. It i... more This paper aims to analyze the impact of Covid-19 on cow’s milk production in Gjilan region. It is a descriptive and quantitative survey. The random sampling technique was used to select the respondents of 71 dairy farms in three municipalities of Gjilan (Vitia, Kamenica, and Gjilan). Interviews include farms where 5-78 dairy cows are bred. Data on milk production, farm expenses, and returns for each farm were recorded during the period FebruaryApril 2020 and a comparison was performed with the same period for 2019. The farmers reported that restrictive measures undertaken as a result of Covid-19, did not have any negative impact on milk production, sales, expenses and returns, however, 26,8% of the farmers interviewed reported that milk production had decreased. Farmers should improve animal feeding in the second half of 2020 and at least achieve last year's production.
Water quality is a necessary condition when water is planned to be used. In this sense, the asse... more Water quality is a necessary condition when water is planned to be used. In this sense,
the assessment and recognition of its quality takes on special importance. This paper deals with
the quality of well water in the city of Pristina. To achieve the goal in this work, during the
months of August and September of 2022, water samples were taken in four wells to analyze the
physical, chemical, and microbiological parameters of the water. The research work and the
results obtained showed that; the water wells analyzed from the four samples showed no signs
of turbidity and the presence of chlorine. The values for temperature, pH, total hardness,
dissolved oxygen, nitrites, nitrates, sulfates, manganese, and ammonia were found to be within
the limit values as determined by Administrative Instruction No. 10/2021, while iron showed
higher values (above the allowed values). The high values of the parameters in the water make
it unusable for use, while the use of polluted water causes health problems for the community.
Therefore, permanent monitoring of the quality and quantity of water used for public
consumption should be a high priority for policymakers and drinking water service providers.
International journal of food properties, Feb 23, 2024
Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessit... more Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p < 0.01). Among different groups, Fresh Eggs have the highest Haugh unit and the lowest specific gravity, indicating superior egg quality. Among groups, F4 has the lowest Haugh unit (p < 0.00001), and F3/F4 exhibited the largest air cell size (p < 0.0001), while F5/Fresh Eggs were the smallest, with no significant differences between themselves (p > 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.
International Journal of Gastronomy and Food Science, Dec 31, 2023
The origin of a product is an indication of its quality and can also be an indicator of taste. Ge... more The origin of a product is an indication of its quality and can also be an indicator of taste. Geographical Indications (GIs), one of the most important food quality nstruments of the European Union, are based on the impact of origin as an important information stimulus in consumer behaviour. This study examines the feasibility of establishing GIs in Kosovo, based on consumer preferences for five artisanal cheeses from the five regions of Kosovo known for cheese production. The method used to assess the impact of origin on product evaluation is the Disconfirmation of Expectations Theory. The results show a contrasting behaviour for the most preferred origin, revealing at the same time high expectations for the Sharri and Rugova origins. Nevertheless, the low weight of origin (the highest is 11%) in the overall evaluation of products is due to the perception of low safety of artisanal cheese products. In this respect, GIs are an opportunity to reinforce the good taste of artisanal products while protecting traditional recipes, which are often compromised by industrially produced foods.
Research Article, 2023
Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of ... more Acrylamide's presence in food has recently drawn considerable interest on a global scale. One of the antecedents of acrylamide is asparagine, an amino acid that is frequently present in both plant and animal proteins. Acrylamide is listed as a potential cause of cancer, abnormal birth outcomes, and nerve damage in people. It appears naturally in foods that have been heated to high degrees as a synthetic chemical. Acrylamide is generally associated to the Millard reaction, which is prevalent in foods that mostly contain asparagine and starch, and forms during high-temperature cooking such as frying, roasting, and baking. According to the FDA, although it's unclear exactly what risk acrylamide poses to humans, research investigations in animals' labs demonstrate that excessive quantities of the chemical caused cancer. Since acrylamide exposure is so high, it's important to recognize its hazardous effects, especially in nations where people are still mostly unaware of the danger's acrylamide poses to their health. This article gives a summary of relevant scientific data on the production of acrylamide, its potential health risks, and methods for reducing it in the food industry and at home. Depending on the producer, cooking time, temperature, and production process, different foods contain different amounts of acrylamide. To control the manufacture and use of acrylamide, some nations have put regulations and laws into place. For the purpose of regulating the manufacture and use of acrylamide, maximum amounts of acrylamide in foods have been established in the USA, Europe, Japan, and Canada, and which are expected to be updated in the coming year.
Research Article, 2024
Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessit... more Kosovo, like the global trend, is experiencing a rising demand for eggs, emphasizing the necessity for stringent regulatory oversight to maintain freshness and meet increasing consumer and industrials’ needs. The research aimed to evaluate the compliance of eggs in the local market with specified quality criteria outlined in the local Administrative Directive and EC Regulation. Several quality parameters were scrutinized, including egg weight, length, width, specific gravity, air cell, Haugh units (HU), yolk and egg white weights, yolk color intensity, shell weight, and shell thickness. Key parameters varied significantly among Fresh Eggs and farms F1 to F5. Most groups displayed significantly lower egg weights, yolk, and egg white weights compared to Fresh Eggs (p < 0.01). Among different groups, Fresh Eggs have the highest Haugh unit and the lowest specific gravity, indicating superior egg quality. Among groups, F4 has the lowest Haugh unit (p < 0.00001), and F3/F4 exhibited the largest air cell size (p < 0.0001), while F5/Fresh Eggs were the smallest, with no significant differences between themselves (p > 0.05). Fresh eggs outshined in all groups in relation to size and yolk color (p < 0.0001). The study found positive correlations (p < 0.01) between egg weight and internal parameters, including yolk and white weights. Eggshell weight also correlated positively with yolk and white weights (p < 0.05). Conversely, Haugh unit and air cell exhibited negative correlations (p < 0.01), indicating their influence on egg dimensions. Classification based on regulation revealed distinct categories for consumption and industrial use. These findings contribute valuable insights to Kosovo’s egg market, impacting standards and promoting fair competition.
Research Article, 2024
Background. The fruit and vegetable processing industry plays a key role in the agri-food industr... more Background. The fruit and vegetable processing industry plays a key role in the agri-food industry. Nowadays, the huge quantities of fruit and waste disposed have attracted the attention of several sectors worldwide, not only because of the concern over environmental impacts but also because of the high proportions of nutrients and bioactive compounds these inedible parts can provide. This study explores the valorization of fruit waste through the incorporation of banana and mandarin peel powder (PP) into cerealbased products as an approach to support sustainability and healthy diet. Banana and mandarin peels were processed into a powder form and added to muffins and cookies at concentrations of 3 %, 5 % and 8 %. The samples were analyzed on the day of preparation as well as after 1, 2, 3 and 5 days of storage. Results and conclusions. Comprehensive physico-chemical analyses demonstrated improvements in nutritional and functional properties compared to control samples. Specifically, the addition of peel powder resulted in elevated energy values, enhanced the nutritional quality by increasing the protein content (up to 12.8 %), total fat (up to 7.84 %), total carbohydrates (up to 11.4 %), total ash (up to 76.9 %), and total vitamin C content (up to 3.95-fold). Furthermore, fruit peel powder acted as a moisture binder agent, by reducing the moisture content and water activity potentially extending product shelf life. Mandarin peel powder exerted a more pronounced effect on physico-chemical characteristics compared to banana peel powder. Additionally, the incorporation of fruit peel powder substantially elevated the levels of total polyphenols, flavonoids and antioxidant activity, with values up to 2.7-fold higher than the control samples. Sensory evaluations confirmed the acceptability of the products, with overall quality ratings ranging from 6.6 to 8.2 on a 9-point hedonic scale. This research underscores the viability of fruit peel powder as a sustainable ingredient for reducing food waste, while enhancing the nutritional profile and functionality of cereal-based products.
Background. The fruit and vegetable processing industry plays a key role in the agri-food industr... more Background. The fruit and vegetable processing industry plays a key role in the agri-food industry. Nowadays, the huge quantities of fruit and waste disposed have attracted the attention of several sectors worldwide, not only because of the concern over environmental impacts but also because of the high proportions of nutrients and bioactive compounds these inedible parts can provide. This study explores the valorization of fruit waste through the incorporation of banana and mandarin peel powder (PP) into cerealbased products as an approach to support sustainability and healthy diet. Banana and mandarin peels were processed into a powder form and added to muffins and cookies at concentrations of 3 %, 5 % and 8 %. The samples were analyzed on the day of preparation as well as after 1, 2, 3 and 5 days of storage. Results and conclusions. Comprehensive physico-chemical analyses demonstrated improvements in nutritional and functional properties compared to control samples. Specifically, the addition of peel powder resulted in elevated energy values, enhanced the nutritional quality by increasing the protein content (up to 12.8 %), total fat (up to 7.84 %), total carbohydrates (up to 11.4 %), total ash (up to 76.9 %), and total vitamin C content (up to 3.95-fold). Furthermore, fruit peel powder acted as a moisture binder agent, by reducing the moisture content and water activity potentially extending product shelf life. Mandarin peel powder exerted a more pronounced effect on physico-chemical characteristics compared to banana peel powder. Additionally, the incorporation of fruit peel powder substantially elevated the levels of total polyphenols, flavonoids and antioxidant activity, with values up to 2.7-fold higher than the control samples. Sensory evaluations confirmed the acceptability of the products, with overall quality ratings ranging from 6.6 to 8.2 on a 9-point hedonic scale. This research underscores the viability of fruit peel powder as a sustainable ingredient for reducing food waste, while enhancing the nutritional profile and functionality of cereal-based products.
International Journal of Gastronomy and Food Science, 2024
The origin of a product is an indication of its quality and can also be an indicator of taste. Ge... more The origin of a product is an indication of its quality and can also be an indicator of taste. Geographical Indications (GIs), one of the most important food quality nstruments of the European Union, are based on the impact of origin as an important information stimulus in consumer behaviour. This study examines the feasibility of establishing GIs in Kosovo, based on consumer preferences for five artisanal cheeses from the five regions of Kosovo known for cheese production. The method used to assess the impact of origin on product evaluation is the Disconfirmation of Expectations Theory. The results show a contrasting behaviour for the most preferred origin, revealing at the same time high expectations for the Sharri and Rugova origins. Nevertheless, the low weight of origin (the highest is 11%) in the overall evaluation of products is due to the perception of low safety of artisanal cheese products. In this respect, GIs are an opportunity to reinforce the good taste of artisanal products while protecting traditional recipes, which are often compromised by industrially produced foods.
International Journal of Dairy Science, 2017
Most consumed cheeses in Kosovo are white brined cheeses produced mostly in traditional form. One... more Most consumed cheeses in Kosovo are white brined cheeses produced mostly in traditional form. One of the most popular cheeses in this country is Sharri cheese produced in mountains called Sharri between Kosovo, Macedonia and Albania. The aim of this work was to study the effect of brine salinity (3, 6, 9 and 12%) and temperature (8 and 22°C) on microbiological parameters (total viable count, psychrophile and total lactic acid bacteria-LAB) and sensory quality of Sharri cheese. Traditional methods by using plate counts for total viable count and selective media for counting LAB are used. Molecular methods such as 16S rRNA DNA gene sequencing was used to identify LAB. The results show significant decrease in all microbiological parameters starting from total viable count, psychrophile and total LAB by increasing the brine salinity during a processing until a final product. In raw milk diversity of LAB was shown while on cheese the most dominant strain of LAB identified by 16S rRNA gene sequencing was different. In 3 and 6% of salt most dominant strain was Leuconostoc pseudomesenteroides (around 60%) followed by Lactococcus lactis, and Enterococcus faecium, while in higher concentration Enterococcus faecalis and L. garvieae became more dominant. Cheese stored on 6% and 22°C had higher scores from the panelists. The results show that, controlling the raw milk quality in microbiological aspects before processing is necessary. In same time for making Sharri cheese the recommended concentration of brine solution is 6-9% and 22°C of storage condition. By using this condition we will have under a control total viable counts, no significant changes between raw milk and final product of LAB diversity and no negative effects in human health.
The Journal of Infection in Developing Countries, 2016
Introduction: Mastitis is one of the most frequent and costly disease in cattle. We studied milk ... more Introduction: Mastitis is one of the most frequent and costly disease in cattle. We studied milk samples from cattle with mastitis from farms in Kosovo to identify mastitis-causing pathogens and possible effective antibiotics. Our ultimate goal is to help implement adequate antibiotic management and treatment practices in Kosovo Methodology: A total of 152 milk samples were collected from cows with clinical mastitis from different farms in Kosovo. After identification of microorganisms, antibiotic susceptibility and the occurrence of enterotoxins was investigated. Results: Staphylococci were found in 89 samples, of which 58 were coagulase negative and 31 coagulase positive. S. aureus was isolated from 27 samples, S. epidermidis from 25, and S. chromogenes from 15, while other species of staphylococci were isolated from the remaining 22 isolates. Interestingly, the bacterial diversity was different between cows in different periods of lactation and among different breeds. Most of the...
This paper aims to analyze the impact of Covid-19 on cow’s milk production in Gjilan region. It i... more This paper aims to analyze the impact of Covid-19 on cow’s milk production in Gjilan region. It is a descriptive and quantitative survey. The random sampling technique was used to select the respondents of 71 dairy farms in three municipalities of Gjilan (Vitia, Kamenica, and Gjilan). Interviews include farms where 5-78 dairy cows are bred. Data on milk production, farm expenses, and returns for each farm were recorded during the period FebruaryApril 2020 and a comparison was performed with the same period for 2019. The farmers reported that restrictive measures undertaken as a result of Covid-19, did not have any negative impact on milk production, sales, expenses and returns, however, 26,8% of the farmers interviewed reported that milk production had decreased. Farmers should improve animal feeding in the second half of 2020 and at least achieve last year's production.