Schedule

Subscribe to RSS Feed

2019
Saturday, October 26th
11:00 AM

Application of ELISA and RT-PCR for the detection of pork adulterated in beef meat products marked in Kosovo

Luan Manovi, University of Prishtina
Skender Muji, University of Prishtina
Bajram Berisha, University of Prishtina
Flutura C. Ajazi, University for Business and Technology - UBT
Rreze Gecaj, University of Prishtina

Pristina, Kosovo

11:00 AM - 12:30 PM

The problem of adulterated ingredients in processed food products is widely observed in the food industry and remains a continuous concern for consumers. This problem may interfere not only with consumers’ religious ethics, but also with their health and diet. Therefore commercial foods should be monitored for the accuracy of the declared ingredients. This study aims at identification of pork matter adulterated in processed beef meat products marked in Kosovo.

Commercial beef food samples were routinely collected at different markets around Kosovo. The analyzed samples consisted of sausages, salami, pate and ragu sauce and were declared as 100% beef. All samples were initially prepared into a test portion and further processed for serum albumin or genomic DNA extraction (CTAB, ISO-21571:2005). After the initial processing, samples were first tested for the presence of pork matter by the ELISA method and all positive samples were tested for confirmation by RT-PCR.

From a total of 25 analyzed food products, ELISA was able to detect pork in 32% of them with an accuracy of 100% among duplicate samples. All ELISA positive samples were further confirmed by RT-PCR, either by a commercial kit or designed primers specific for pork mitochondrial DNA. The specificity of the amplified PCR products was confirmed at the end on the micro-fluidal electrophoresis.

These data show that the adulteration of beef meat products is frequent in Kosovo marked and that the combination of ELISA and RT-PCR provides a very effective and reliable option that can be applied for routine monitoring of food adulteration in commercial products of animal origin in the Kosovo.

Chemical composition and nutritional value of Raspberry fruit (Rubus idaeus L.)

PDF

Hyrije Koraqi, University for Business and Technology - UBT
Namik Durmishi, University for Business and Technology - UBT
Kimete Lluga Rizani, University of Prishtina
Smajl Rizani, University for Business and Technology - UBT

Pristina, Kosovo

11:00 AM - 12:30 PM

Raspberries fruits (Rubus idaeus L.) as important part of our diet are known for their sensory and nutritional characteristics, because of high content of essential nutrients that are beneficial for biological activity in human health. A high consumption of plant foods, such as raspberries, appears to decrease the risk of obesity, diabetes, heart disease, and overall mortality. It can also promote a healthy complexion, increased energy, and overall lower weight. Nutritional quality was analyzed through by chemical parameter of fresh raspberry samples from plantation in Kosovo area at the ripe stage. The following quality parameters were determined in the raspberry’s fruits: pH, dry matter, total soluble solids (TSS/◦Brix), total acidity (TA), TSS/TA ratio, total sugars, reducing sugars, sucrose, vitamin C, protein, and lipids. Results can be used to inform potential raspberry farmers about the nutritional qualities and consumer preferences for raspberries. The rich nutritional composition of the studied fruits makes them a very special diet. All statistical analysis performed using the MS Excel program and SPSS 22.0 statistics software.

Cholesterol Analysis by Enzymatic Method in Conventional, Pastured and Organic Eggs

Valon Durguti, University for Business and Technology
Medin Zeqiri, University for Business and Technology - UBT
Fjolla Vllasaliu, University for Business and Technology - UBT

Pristina, Kosovo

11:00 AM - 12:30 PM

The concentration of cholesterol in three types of eggs has been analyzed through the enzymatic method. The types of analyzed eggs were: conventional, pastured and organic. Thirty five samples were analyzed, the sampling has been random, and the cholesterol analysis was done by GENESYS 10S UV-Vis Spectrophotometer. Analyzes have been conducted in research laboratories of the University for Business and Technology (UBT) - Kosovo. The average of the obtained results indicates a slightly lower cholesterol concentration in the type of pasture raised eggs compared to other types.

Consumers knowledge and awareness on food packaging materials and its risks in Prishtina region

Violeta Lajqi, University for Business and Technology - UBT
Imri Demelezi, University for Business and Technology - UBT
Hyrie Koraqi, University for Business and Technology - UBT

Pristina, Kosovo

11:00 AM - 12:30 PM

Food packaging has many aims starting form-providing food to consumers and consumers in comfortable way to buy and eat, to protect food from microbiological, chemical and physical damage along providing necessary information to consumers and marketers and other actors about food content and origin. Along protection by packaging materials there is a risk of migration of some chemical compounds into food, which depends on various factors. However, not all costumers are aware of the importance of food packaging and the risk from the packaging materials. The purpose of this study was to investigate costumer’s knowledge and attitudes about food packaging and food packaging materials, in Prishtina region. The study used questionnaire survey, with closed questions with about 280 respondents by face-to-face interviewing, buying packaged foods in supermarkets and retail stores in Pristina.

The research resulted that 45% of costumers in Pristina are not aware of the risk of food packaging. During shopping, most of costumers were attracted by and focused on the shape, design and color of the packaging and less on potential risks. Based on the results we conclude that promotion on food labeling and packaging awareness about potential risks should be strengthened.

Determination of Antioxidant and Antibacterial Properties of Verbascum thapsus extract

Cengiz Cesko, University for Business and Technology - UBT
Gulnur Arabaci, Sakarya University, Turkey
Busra Tosun, Sakarya University, Turkey

Pristina, Kosovo

11:00 AM - 12:30 PM

Verbascum Thapsus, a common medicinal plant, is used as anti-inflammatory, antiseptic, antispasmodic, diuretic and in treatment of tracheitis and bronchitis [1, 2, 3, 4]. The goal of the present work was to determine the antioxidant and antimicrobial activities of Verbascum thapsus scavenging capacity, ferrous ion chelating activity and reducing power were used to determine the antioxidant properties of the Verbascum thapsus extract. Antimicrobial activity was investigated by using agar well diffusion method. According to the antioxidant results, the IC50 value of DPPH radical scavenging activity of the plant extract was 2033.33 ± 0.03 µg/ml. The ferrous ion chelating as ihibition effect was observed to be 97.25% for a concentration of 400 µg/ml. The reducing power activity of the plant extract was determined as 0.6857 µg/ml. Overall, the antioxidant results showed that Verbascum thapsus extract had good antioxidant activity. In addition, the antibacterial activity of Verbascum thapsus extract was determined against one gram negative (Escherichia coli (ATCC 25922)) and four gram positive (Saccharomyces cerevisiae (SBT8), Bacillus subtilis (ATCC 6051) and Bacillus subtilis (ATCC 6633)) bacteria. The results showed that Verbascum thapsus extract had the highest antibacterial effect against S. cerevisiae (SBT8), mild effect against the other bacteria except B. cereus, while the plant extract had no inhibitory effect against B. subtilis (ATCC 6633).

Determination of Vitamin A and E in fodder concentrates and cow milk from region of Kumanovo, North Macedonia

Ilmije Vllasaku, Agricultural State Advisor in Government of North Macedonia
Juliana Tomovska, University “St. Kliment Ohridski”
Dijana Blazhekovikj Dimovska, University of Prishtina
Muhamet Abdyli, University for Business and Technology - UBT
Marijana Menkovska, St. Cyril and Methodius University

Pristina, Kosovo

11:00 AM - 12:30 PM

The main objective of this research was to determinate the vitamins A and E in fodder concentrate and raw cow milk from region of Kumanovo, Macedonia. As material for this research, samples of feed and samples of cow's raw milk from the cattle fed with the same food were taken. The test material was taken from a farm in the region of Kumanovo. Vitamins А and Е have been examined with the methodology of extraction on HPLC – Perkin Elmer, pump: series 200LC, auto sampler; ISS – 200, detector LC – 135/LC -235 C DA. The amount of vitamin A in fodder concentrate was 7.5438 mcg/100 g, while the amount of vitamin E was 23.115 mcg/kg. The amount of vitamin A in raw cow milk from region of Kumanovo was 30 mcg/100g, while the amount of vitamin E was 0.86 mcg/100g.

DIVERSITY OF LACTIC ACID BACTERIA IN KOSOVO DAIRY PRODUCTS

Mergim Mestani, University for Business and Technology - UBT
Gazmend Beluli, University for Business and Technology - UBT
Tahire Maloku Gjergji, University of Prishtina
Ibrahim Mehmeti, University for Business and Technology - UBT

Pristina, Kosovo

11:00 AM - 12:30 PM

Milk together with their dairy products due to their healthy components and benefits are most useful products in the worlds especially in Kosovo. However, the quality of milk and dairy products sometimes it makes to hesitate people to use them in their diet. The objective of this study is to analyze the diversity of lactic acid bacteria (LAB) in different dairy products such as: cheese heard and semi soft cheese, whey, yoghurt as well as and milk as a starter product of all of these products. Traditional methods with plates and special media have been used to analyze LAB and their diversity, 16S rRNA sequence has been used to identify the culture of LAB. Results show that different species of LAB are shown. Most dominant culture is species from lactococcus groups followed by lactobacillus and enterococcus. This study shows that diversity of LAB in different of dairy products exists.

Hyperspectral imaging logics: efficient strategies for agri-food products quality control

Giuseppe Bonifazi, Sapienza University of Rome
Riccardo Gasbarrone, Sapienza University of Rome
Silvia Serranti, Sapienza University of Rome

Pristina, Kosovo

11:00 AM - 12:30 PM

The increasingly normative severity and market competitiveness have led the agriculture sector and the food industry to constantly look for logic improvements that can be applied in processes monitoring systems. In a context where fast, non-destructive and reliable techniques are required, image analysis-based methods have gained interest, thanks to their ability to spatially characterize heterogeneous samples. In such a scenario, HyperSpectral Imaging (HSI) is an emerging technique that provides not only spatial information of imaging systems, but even spectral information of spectroscopy. The utilization of the HSI approach opens new interesting scenario to quality control logics in agricultural and food processing/manufacturing sectors.

Three different case studies are presented in this paper. In particular, the utilization of an HSI system, working in SWIR range, was applied for: i) detecting contaminants in dried fruits to be packaged, ii) identifying olive fruits attacked by olive fruit flies and iii) recognizing flour type.

In particular, the proposed approach is based on the application of Partial Least Squares – Discriminant Analysis (PLS-DA) classification method to HyperSpectral images in Short Wave InfraRed (SWIR) range (1000-2500 nm). The proposed case studies demonstrate that this logic can be successfully utilized as a quality control system on agri-food products coming from different manufacturing stages, but it can even be seen as an analytical core for sorting engines.

IMPACT OF ENVIRONMENTAL CONDITIONS AT A HEAVY METAL CONCENTRATION IN HONEY SAMPLES

Sami Makolli, University for Business and Technology - UBT
Serdar Dizman, University of Turkey
Labinot Kastrati, University for Business and Technology - UBT
Gezim Hodolli, University for Business and Technology - UBT

Pristina, Kosovo

11:00 AM - 12:30 PM

The aim of presented study is determination of heavy metals on honey samples with different botanic origin produced by Kosovo farmers and as well as the comparison of gathered results with the specific environmental conditions, with particular emphasis on industrial and agricultural areas where the concentration of heavy metals is expected to be higher than at forester areas. Concentrations of thirty-four heavy metals were investigated in 30 different honey sample but are reported only the most important elements. For this reason inductively coupled plasma mass spectrometry (ICP-MS) techniques is used. All metals were detected in 78.49% of the honey samples. Values of pH for tested honey samples shows that they are all acidic, with range of pH values from 3.41 to 4.97, with mean value of pH 4.07 ± 0.33. The most abundant element in investigated honey was resulted to be Mg (44.831 mg kg-1), followed by Al (12.013 mg kg-1), Fe (8.859 mg kg-1), Zn (4.814 mg kg-1), Mn (3.378 mg kg-1), Cr (2.472 mg kg-1), Se (1.599 mg kg-1) and Cu (1.105 mg kg-1), the mean of others elements was less than 1 mg kg-1 (Co, Ni, As, U and Cd). Neither of the analyzed samples has been found the presence of any of the lead isotopes: 206, 207 or 208. In general, the heavy metal concentration in investigated honey samples collected in regions of Kosovo generally fit international standards but concentration of heavy metals in honey samples is strongly depended by environmental conditions.

PARASITE FAUNA IN COMMON CARP (CYPRINUS CARPIO L., 1758) FROM CAGE CULTURE SYSTEM ON TIKVESH RESERVOIR (MACEDONIA)

Dijana Blazhekovikj Dimovska, University „St. Kliment Ohridski"
Stojmir Stojanovski, Hydrobiological Institute, “Naum Ohridski”

Pristina, Kosovo

11:00 AM - 12:30 PM

Parasites found in freshwater fishes are primarly protozoans, myxozoans, helminth (platyhelminths, nematodes and acanthocephalans), hirudineans and crustaceans. Although both ectoparasites and endoparasites are common in fishes, internal parasites are able to cause much greater damage to their hosts than external parasites.

Over the years, cage culture has become one of the economically viable methods of large-scale production of high-value food fishes. Although, cage farming has many economic advantages, diseases are one of the major limiting factors to the successful production.

The aim of this study was to determine the presence of parasite fauna in common carp (Cyprinus carpio L. 1758) from fish cage system on Tikvesh reservoir (Macedonia). A total of 206 specimens of common carp from this fish cage system were examined for parasitological investigations. Infestation with parasite was determined in 121 specimens (58.74 %).

In common carp from this reservoir, the presence of 5 parasite species was established: Trichodina sp., Dactylogyrus extensus, Eudiplozoon nipponicum, Bothriocephalus opsariichthydis and Ergasilus sieboldi.

In confined conditions such as cages where the stocking density is very high and the resultant stress might act as conductive factor for pathogens to cause diseases. High stocking densities coupled with fluctuations in environmental conditions and/or stress can favor parasite proliferation leading to significant mortalities in net-cage-reared fishes.

STUDY ON SOME ATERNATIVE FUELS USED FOR THE CEMENT KLINKER PRODUCTION AND THE PROCESS SIMULATION

Ilirian Malollari, University of Tirana
Erald Karakashi, Chemical Engineer
Marko Xhango, University of Tirana

Pristina, Kosovo

11:00 AM - 12:30 PM

Cement manufacturing is one of the leading energy consuming and heavy pollutant processes which is accountable for CO2, NOX, SO2 emissions and some heavy metal discharge from the pre-calciner kiln system. In past few decades there has been an enormous amount of researches to reduce the energy and environmental cost by using alternative fuel and raw material. In recent years utilization of alternative fuels in cement manufacturing has gained a wide attention due to its effectiveness in substituting the thermal energy requirement from fossil fuels and reducing the pollutant emission. Alkaline environment, high temperature and long residence time allow rotary kiln to burn a wide range of waste and hazardous material. Recent development on the usage of alternative fuels in cement industry is presented in this paper and many of the research articles relevant to this study is reviewed and discussed. Studies on the impact of alternative fuels on environmental emission have also been included in this review. This paper provides a thorough understanding and status of alternative fuels and their usage in cement industry and highlights their positive impact on environment. This study offers a guideline for planning and implementing alternative fuel usage in cement industry around the world, particularly in Australia. The paper revealed that meat and bone meal (MBM) could be the best alternative fuel option with a substitution rate of 40%.

The Gross Margin of Beef Farms – the Case of Kosovo and Albania

Medin Zeqiri, University for Business and Technology
Emine Daci, University for Business and Technology - UBT
Grigor Gjeci, Ministry of Agriculture and Rural Development of Albania
Ylli Biçoku, University of Tirana

Pristina, Kosovo

11:00 AM - 12:30 PM

The aim of this paper was to analyze the economic efficiency of beef farms in Kosovo and Albania. It’s a descriptive and quantitative survey and the random sampling technique was used to select the respondents, in Kosovo 35 farms, managing mainly Simmental breed; and in Albania 19 farms, mainly Holstein and beef breeds crossbred. Two methods of data analysis were used, namely: descriptive statistics, and gross margin analysis. Data on: meat production, farm expenses and returns, fodder production, and feed bought in the market for each farm were recorded during the first half of 2016. In Kosovo, the Gross Margin per Calf is 230.13 Euro, the price of meat sold 2.32 Euro/kg and the slaughtered weight 517,88 Kg; while in Albania these figures are 173.10 Euro, 2.6 Euro/kg and 277.89, respectively. It is a must that extension service to train the farmers for better: management of their farm, feeding system, fodder production, animal health etc.

The results of testing the presence of antibiotics (beta-lactams) in fresh milk as raw materials in some dairy farms in Kosovo"

Xhavit Bytyçi, University for Business and Technology
Luljeta Rukolli, ood and Veterinary Agency, Republic of Kosovo
Shqipe Beqiri, ood and Veterinary Agency, Republic of Kosovo
Shkurta Bajraktari, ood and Veterinary Agency, Republic of Kosovo
Dafina Mehmetukaj, ood and Veterinary Agency, Republic of Kosovo

Pristina, Kosovo

11:00 AM - 12:30 PM

Milk, in addition to providing chemical, physical, organoleptic and microbiological quality, must be free of prohibited substances, including antibiotics. The study was conducted on several Kosovo farms, including 36 fresh milk samples for the purpose of investigating the presence of Beta-lactams, specifically Ampicillin in milk. The presence of Beta-lactam (Ampicillin) was determined in the laboratory of the Food and Veterinary Agency using the ELISA Test Kit. Analysis of 36 milk samples showed that 31 samples or 86% had no presence of Ampicillin while 5 samples or 14% resulted in presence of Ampicillin. Although 14% of the samples proved positive, however, the ampicillin levels were not higher than 4 ug / kg which represents the maximum level permitted, which indicates that although samples that resulted positive in the presence of ampicillin, however their amount was within the allowed legal norms that regulate this issue. Abstract. Milk, in addition to providing chemical, physical, organoleptic and

The results of testing the quantity of somatic cells in milk as raw materials in some of the milk producers in the region of Prishtina

Xhavit Bytyçi, University for Business and Technology
Shkurta Bajraktari, Food and Veterinary Agency, Republic of Kosovo
Luljeta Rukolli, Food and Veterinary Agency, Republic of Kosovo
Dafina Mehmetukaj, Food and Veterinary Agency, Republic of Kosovo

Pristina, Kosovo

11:00 AM - 12:30 PM

The amount of somatic cells decreases the quality of milk and have an economic impact because in Kosovo the price of milk depends on the amount of somatic cells. The study was conducted on dairy farms in Prishtina region in period of the 6 months of 2019, including 1525 samples of fresh milk from average 254 farms per month. Detection of somatic cells was performed by Fossomatic ™ Minor, which works according to the Flouro Optico Electronic Method. From the analyzes obtained, the amount of somatic cells in milk samples categorized in the extra and first category was 54% while in the second and third category it was 46%. Reduction of extra category samples from 53.60% to 38.38% during June and reduction of third category from 50.15% to 36.8% in January indicates the influence temperature on the development of microorganisms in mammary gland and increasing the amount of somatic cells.

The role of PVPP in removing polyphenols from beer in Birra Peja

Kastriot Pehlivani, University for Business and Technology - UBT
Xheme Lajqi, University for Business and Technology - UBT
Mybeshir Pajaziti, University for Business and Technology - UBT
Arsim Elshani, University of Haxhi Zeka

Pristina, Kosovo

11:00 AM - 12:30 PM

Formation of complexes between protein and polyphenols in beer is the reason for haze formation. By decreasing the content of protein or the content of polyphenols or both of them is possible to decrease the possibility of haze in beer and can reduce the size of molecules and polyphenols. The stability of beer is determined by the methods of forcing Test (0/60). At the same time there are checked the basic parameters of beer such as: alcohol, extract, acidity, foam, turbidity, color and pH value. High level of beer stability are shown by combined treatment of PVPP and silica gel. Depending of desired shelf life on colloidal haze there is possible to use different combinations for beer treatment with PVPP and silica gel.

1:30 PM

A research of some pathogen microorganisms in Traditional Sharri Cheese

Ali Aydin, Cerrahpasa İstanbul University
Endra Luzha, University for Business and Technology - UBT

Pristina, Kosovo

1:30 PM - 3:00 PM

Sharri cheese is a traditional hard, fatty and salty type of cheese produced in Sharri, Gora, Opoja and Shtirpca towns in the Sharr Mountains region. Sharri cheese is produced by processing sheep milk, cow milk or their mixture. The aim of this study was to determine the microbiological quality of traditionally and industrially produced Sharri cheese. In total 58 samples of cheese were examined. Staphyloccocus aureus was positive in 57 samples. In a research for Eschericia coli, 34 samples showed result from 1x10¹/mL to 4.5x10⁶/mL. According to our results, Sharri cheese can carry risk for foodborne pathogens and these results are important for public health.

Analysis of Some Physical-Chemical Parameters of Drinking Water in the Urban Area of Prizren

Sami Gashi, University for Business and Technology
Valon Durguti, University for Business and Technology

Pristina, Kosovo

1:30 PM - 3:00 PM

This paper examines monitoring of the drinking water in the urban area of the Prizren town. The Prizren town is supplied by forty wells (underground springs). The distribution network of drinking water pipes is of the sixties, pipes are constructed of different materials such as: steel, asbestos and polyethylene. The obtained results from this study work will serve to assess the quality of drinking water based on some physico-chemical parameters. We checked the quality of water during March 2019, at five locations (FOUNTAINHEAD -SOURCES) in the first and second areas of the town. The analyzes made show that the quality of drinking water is 99% in accordance with the parametric values.

APPLICATION PROCESSES APPLIED FOR THE PRODUCTION OF FRUIT BASED JAFFA IN “FLUIDI” LLC. AND MONITORING IN THE ENVIRONMENTAL MICROBIOLOGICAL ASPECT

Luljeta Ajdini, University for Business and Technology - UBT
Fadil Sadiku
Gazmend Sherifi
Fatlum Rexhepi

Pristina, Kosovo

1:30 PM - 3:00 PM

The use of the word "juice" to mean "aquatic part of fruit or vegetable" was first recorded in the early 14th century. Fruit juice, concentrated fruit juice, dehydrated fruit juice, fruit nectar. Liquids are produced from concentrate and cigars This paper gives a fruit-based fluid production and microbiological monitoring activity, not neglecting the physico-chemical. The process of producing fruit-based juices, even of different kinds ranging from peaches, strawberries, dresses, oranges, apples, blueberries, etc., is based on the process of pasteurization as the main process that enables quality production. Dense and clear liquids are produced depending on whether the concentrate or the puree is used for their production. The water used for production also plays an important role, coming from subsoil irrigation with a radius of about 80 m, the water being subjected to Ozone treatment and disinfection. In the process of producing fruit-based juices and different concentrations of JAFFA champions under “Fluid” LLC. It is worth noting that production is controlled and monitored in microbiological and physico-chemical terms. The methods applied during the manufacturing process are environmentally friendly since the use of additives is zero. To achieve high quality production even more importantly they have been strictly implemented in accordance with the HACCP Principles and ISO Standards.

Coffee consumption modulates inflammatory processes in an individual fashion

Besnik Muqaku, University of Vienna
Ammar Tahir, University of Vienna
Andrea Bileck, University of Vienna
Dominique Kreutz, University of Vienna
Rupert L. Mayer, University of Vienna
Samuel M. Meier, University of Vienna
Christopher Gerner, University of Vienna
Philip Klepeisz, University of Vienna
Marlene Gerner, University of Vienna
Klaus Schmetterer, University of Vienna

Pristina, Kosovo

1:30 PM - 3:00 PM

Anti-inflammatory effects of coffee consumption have been reported to be caused by caffeine and adenosine receptor signaling. However, contradictory effects have been observed. Many kinds of chronic diseases are linked to inflammation; therefore a profound understanding of potential effects of coffee consumption is desirable. We performed ex vivo experiments with eight individuals investigating peripheral blood mononuclear cells isolated from venous blood before and after coffee consumption, as well as in vitro experiments applying caffeine on isolated cells. After in vitro inflammatory stimulation of the cells, released cytokines, chemokines and eicosanoids were determined and quantified using targeted mass spectrometric methods. Remarkably, the release of inflammation mediators IL6, IL8, GROA, CXCL2, CXCL5 as well as PGA2, PGD2, PGE2, LTC4, LTE4 and 15S-HETE was significantly affected after coffee consumption. While in several individuals coffee consumption or caffeine treatment caused significant down-regulation of most inflammation mediators, in other healthy individuals exactly the opposite effects were observed. Ruling out age, sex, coffee consumption habits, the metabolic kinetics of caffeine in blood and the individual amount of regulatory T-cells or CD39 expression as predictive parameters, we demonstrated here that coffee consumption may have significant pro- or anti-inflammatory effects in an individual fashion.

Determination of Total Bacteria Count, Somatic Cells and Physico - Chemical Parameters of Raw Milk in Peja, Gjakova and Prizreni Region

Arianeta Nura, University for Business and Technology
Hyzer Rizani, University for Business and Technology
Shkurta Bajraktari, University for Business and Technology - UBT
Luljeta Rukolli, University for Business and Technology - UBT

Pristina, Kosovo

1:30 PM - 3:00 PM

The aim of our research was to determine the quality of raw cow’s milk in three regions of Kosova through total bacteria count (TBC), somatic cell count (SCC) and physico-chemical parameters. A total of 120 samples were collected from farms during the period January – June 2019. Microbiological evaluation was conducted based on the definition of total bacterial count (TBC) and somatic cell count (SCC). Also, physico-chemical parameters tested include fat, protein, lactose, Solid Non Fat (SNF), total solids content (TS), freezing point depression (FPD), density and acidity oSH. The obtained results showed that TBC count was: in Peja Region 21/120, in Gjakova region 61/120 and in Prizreni region 41/120 samples belonged to the III class. The SCC count was: in Peja region 54/120, in Gjakova region 45/120 and in Prizreni region 62/120 samples belonged to the III class. In positive samples were also found changes of the physical-chemical parameters.

PRODUCT INGREDIENTS - ADVERTISING LABELING

Florije Tahiri, Ministry of Environment and Spatial Planning
Violeta Lajqi, University for Business and Technology - UBT
Kushtrim Tahiri, Gekos-Prishtinë

Pristina, Kosovo

1:30 PM - 3:00 PM

The higher standard of life has also raised the market demand for variety of products while impacting the producers’ behavior in regards to marketing. One of the ways the producers offer and present to customers their products is through label advertising. Raised awareness among customers has made possible the demand for higher quality products, but are higher quality products being offered to citizens? This research has analyzed the food legislative framework, food product samples were analyzed, few local and international food shops were visited, and one to one interviews were conducted with consumers. Based on the results of the research, much remains to be desired from what is offered to the citizens by the producers, in the advertising label products they put tempting pictures for the consumer to buy the product, but not the true makeup of the product.

RESEARCH OF PHYSICAL-CHEMICAL PARAMETERS IN FRUIT JUICES "PRUNUS CERESUS L" IN GJILAN

Lorike Salihu, University for Business and Technology - UBT
Ismail Halili, University for Business and Technology - UBT
Leonita Salihu, University for Business and Technology - UBT
Egzon Salihu, University for Business and Technology - UBT

Pristina, Kosovo

1:30 PM - 3:00 PM

Fruit juice is an important product for humans as it is rich in minerals and vitamins.

Development of quantitative and qualitative parameters, respecting all criteria and regulations set by laws for the production and processing of qualitative fluids.

The purpose of this study was to determine the physicochemical properties of cherry fruit juices in Gjilan/Gnjilane, where the analyzes were carried out by the production company, respecting the standards and methods set by the European Union.

Juice samples were taken at the Juice Factory "Frutomania" and "Jaffa" in Gjilan. for analysis fruit juices were selected. In the aforementioned product juices the physico-chemical properties were determined in periods of 3 to 6 months.

Sampling was done according to the method of Codex Alimentarius

For the determination of sugar and pH and vitamin C, a sample was taken for analysis.

Total sugar 14.68%, while pH 2.89. vitamin C 7.42, mg / lit, fruit juices are obtained by squeezing the fruit by removing the inedible parts of “Frutamanija”, by Fludi “Jaffa” in syrup in the concentrate content brix / sugar value 8.5 and pH 2.79 vitamins C 8.8 mg / lit.

Ribosomal protein RpL35/uL29 Function in Different Diseases

Gazmend Temaj, University for Business and Technology - UBT

Pristina, Kosovo

1:30 PM - 3:00 PM

RpL35/uL29 is member of large subunits. It is shown that RpL35/uL29 participate in different processes in diseases and development. It is shown that RpL35/uL29 is important for ribosome mature. Many authors show that RpL35/uL29 is good indicator for diagnosis. Here we will described role and function of ribosomal protein RpL35/uL29 in different cancer diseases such as colorectal adenocarcinoma and atherosclerosis.

Synthesis of some new carbamoyl derivatives of acrylic acid

Liridon Çoçaj, University of Prishtina
Arleta Rifati Nixha, University of Prishtina
Fitore Kurtaj, University of Prishtina
Mustafa Arslan, University of Sakarya, Turkye
Liridona Demaj, University of Prishtina

Pristina, Kosovo

1:30 PM - 3:00 PM

This work has been done for the purpose of new medicine or drug identification which should substitute many antibiotics from which nowadays many bacteria are developing immunity. Therefore, the main purpose of this work has been the synthesis of some new components which would contribute at some point in our country as well. Acrylic acid (IUPAC: propenoic acid) is an organic compound with the formula CH2=CHCOOH. It is the simplest unsaturated carboxylic acid, consisting of a vinyl group connected directly to a carboxylic acid terminus. This colorless liquid has a characteristic acrid or tart smell. It is miscible with water, alcohols, ethers, and chloroform. While the carbamoyl derivatives are the univalent carboacyl group formed by loss of -OH from the carboxy group of carbamic acid. We have used derivatives of various heterocyclic compounds such as amine and maleic anhydride to synthesized dhe carbamoyl derivatives of acrilic acid.

The making of this work has been done in three phases: In the first part we will summaries some of the most important recent research, in the part of new carbamoyl derivatives of acrylic acid. İn the second part we will have given the results of our research which contain the new component synthesis whose structure will be defined according to spectral data: IR, 1HNMR, and 13CNMR. İn the third part we will describe in detail the experimental conditions of new components synthesis and their spectroscopic properties.

3:30 PM

Bacteriocin production by lactic acid bacteria (LAB) isolated from traditional cheese

Flutura C. Ajazi, University for Business and Technology - UBT
Matthias Ehrmann, Technical University Munich
Idriz Vehapi, University of Prishtina
Driton Sylejmani, University of Prishtina
Afrim Hamidi, University of Prishtina
Rreze M. Gecaj, University of Prishtina

Pristina, Kosovo

3:30 PM - 5:00 PM

Lactic Acid Bacteria (LAB) are a group of bacteria that are found as natural microbiota in various ecosystems. They are used ato producea huge variety of fermented foods, they occur in pharmaceutical formulations and as probiotics in functional foods. They can produce a number of antimicrobial metabolites, including organic acids and other organic components, hydrogen peroxide and bacteriocins. The aim of this study was the evaluation of antibacterial activity of LAB isolated during production and maturation of traditional Rugova cheese. Samples for analysis were collected from different points of Rugova region and were transported to the laboratory under constant cooling conditions. The bacterial isolation was performed using standard methods and the isolates of LAB were identified down to the species level using a Biotyper Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS). Out of 140 tested isolates 105 had the ability to produce bacteriocins. The large number of bacteriocin producers demonstrates the great assertiveness of the natural LAB microbiota over potentially existing pathogens. Thus, the ability of bacteriocin production by LAB isolated from Rugova cheese can be taken as a measure of quality and safety of this traditional product.

Biological water pollution on the rivers Klina and Neredime, Kosovo

Agron Millaku, University for Business and Technology - UBT
Sami Makolli, University for Business and Technology
Imri Demelezi, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

In this study, we provide the evidence of water pollution with the bacteria in two rivers in Kosovo. They are selected because of the similarity in length, source of pollution and both of them are protected by the law for nature heritage value. Kosovo has an environmental legislation in line with the European law and directives on water resources protection and water protection but this is not what’s happening in practice. Some areas which are declared as protected areas according to the International Union for Conservation of Nature: category I and V are not being protected from degrading. Physical, chemical and bacteriological analysis of river water shows us that they are highly contaminated with organic matter but also with bacteria. On most of the areas, pollution with heterotrophic bacteria was in very high level. Also the result s showed us that on most of these areas the fecal pollution was very high except for the first kilometers of the source. The Quality of the water is very bad and the ecological status of the rivers is bad as well.

ter is very bad and the ecological status of the rivers is bad as well.

ost of the areas, pollution with heterotrophic bacteria was in very high level. Also the result s showed us that on most of these areas the fecal pollution was very high except for the first kilometers of the source. The Quality of the water is very bad and the ecological status of the rivers is bad as well.

Cultivation of decorative plants from intensive horticulture

Nexhat Balaj, University for Business and Technology
Llazar Haxhinasto, University of Tirana

Pristina, Kosovo

3:30 PM - 5:00 PM

Ornamental plants are grown for decorative purposes in gardens and landscape design projects, house plants, for cut flowers, ect. Besides, ornamental plants play important role in human health, medicinal plants and food plants. Floriculture is a branch of horticulture that deals with the cultivation, processing and marketing of ornamental plants. Floriculture includes annual (seasonal), biennial and perennial ornamentals, such as cacti and other succulents, trees, shrubs, climbers, bulbous plants, lawn and ornamental grasses, foliage, bedding, pot and house plants.With the continuous development of greenhouse technology, and advances in plant biotechnology, transportation conditions, and marketing strategies, floriculture has reached a historical maximum hub of activity and competitiveness. This paper will illustrate the research being done with various ornamental species, show the continuum from exploration to the market place, for some type of ornamental plants in Kosovo. Floriculture in Kosovo includes seasonal plants (Begonia sp.,Viola x tricolor, Petunia sp. Tagetes sp.), biennial and perennial ornamentals, trees (Tilia sp., Catalpa sp., Platanus sp.), shrubs, climbers, conifrious plants (Roses sp. Thuja sp. Berberis sp.), ect. The production of rose seedlings in Kosovo started in the years 1975/76, and currently 20-25 cultivars are produced, this production has increased and in 2017 it reaches 70-90 thousand seedlings per year.

Determination of differences of ascorbic acid, sucrose and metals in potatoes, tomatoes and peppers in open fields and in greenhouses cultivated in two Kosovo’s regions

Donjeta Demelezi, University of Prishtina
Hamit Ismajli, University of Prishtina
Imri Demelezi, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Intensity of food cultivation plays role on quantity and quality of nutrition content. To increase accuracy on nutrition intake is important to know the differences on nutrition content of vegetables cultivated in different areas and environments. The purpose of this research is to compare vegetables cultivated in two Kosovo regions, and those grown in greenhouses and on open fields, by measuring the amount of sucrose, ascorbic acid and metals. To determine those values we used Brix (0Bx) method and direct titration method and atomic absorption spectrophotometry (AAS). The results shows that values of sucrose in tomatoes is approximately the same, non significante difference, in both regions. In peppers the value of sucrose in the open field is higher in Anamorava region by + 4.1 0Bx (Brix degree) comparing with Dukagjini region, and in the greenhouse Anamorava region is smaller -2.1 0Bx comparing with Dukagjini region (6.6 0Bx). While the brix degree (0Bx ) in potatoes on open field in Anamorava region is 2.6 0Bx higher than in Dukagjini region (4.4 0Bx). The value of ascorbic acid in tomatoes and peppers on the open field and in greenhouses in two regions are not significante. The imported potatoes compared with those cultivated in Dukagjini region have higher values of ascorbic acid for 34.95 mg, while the value of ascorbic acid of the imported peppers is for 221.883 mg higher than in Dukagjini region. The imported tomatoes have higher values, in ppm, of metals such are Ca (+6.12), Mg (+1.99), Zn (+0.27) and Fe, B, Pb, Mn and Cr comparing with cultivated ones in Kosovo, beside the Ni that has higher values for about 0.003. Peppers cultivated in Kosovo have higher values, in ppm, for Mg , Zn, Fe, Ni, B and Cr, and lower values for Ca, Cu, Pb and Mn, compared with imported ones. The results shows that such research are further needed to make a clear cut and increase accuracy effects of different intensity of cultivation methods and input applications on the quantity and quality of nutrients.

DETERMINATION OF MICROELEMENTS IN IMPORTED MILK SAMPLES

Fidan Feka, University for Business and Technology - UBT
Valon Durguti, University for Business and Technology
Medin Zeqiri, University for Business and Technology
Fisnik Laha, University for Business and Technology
Fjolla Vllasalihu, University for Business and Technology
Miranda Sahiti, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Milk and its products are of key importance in nutrition including all ages owing to the fact that it bears distinct nutritional value. The physical and chemical composition of each of the milk core components are interwoven in such a way, that changing conditions in one component causes changes in the other component.

It is worth emphasizing that in Kosovo a large amount of milk is imported from production companies abroad, although Kosovo is capable of fulfilling over 80% of market demand. A very important component of the quality of milk in terms of chemistry is the composition of essential microelements, where very little research is done at the country level.

The underlying objective of the research is to determine some of the essential microelements such as Fe, Mn, Zn, Cu, Cr and Co in imported milk and at country level.

There has been carried out practical work in the UBT research laboratories of the Department of Food Sciences and Biotechnology, by utilizing the instrumental technique AAS (Flame Atomic Absorption Spectroscopy).

Determination of nutritional quality of strawberries (Fragaria x Ananassa Duch.) from plantation in Kosovo area

PDF

Sara Selimi, University for Business and Technology
Hyrie Koraqi, University for Business and Technology
Diellëza Azemi, University for Business and Technology - UBT
Sami Makolli, University for Business and Technology
Gylxhane Kastrati, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Strawberries (Fragaria x Ananassa Duch.) are appreciated and important in our diet for their sensory and nutritional characteristics because of their high content of essential nutrients is beneficial for biological activity in human health. The aim of this research was to analysis nutritional quality by chemical parameter of fresh strawberry samples from plantation in Kosovo area at the ripe stage. The following quality parameters were determined in the strawberry’s fruits: pH, dry matter, total soluble solids (TSS/◦Brix), total acidity (TA), TSS/TA ratio, Total sugars, reducing sugars, sucrose, vitamin C, protein, and lipids. Our results can be used to inform potential strawberry farmers about the nutritional qualities and consumer preferences for strawberries. The rich nutritional composition of the studied fruits make them a very special food. A high consumption of plant foods, such as strawberries, appears to decrease the risk of obesity, diabetes, heart disease, and overall mortality. It can also promote a healthy complexion, increased energy, and overall lower weight. All statistical analysis performed using the MS Excel program and SPSS 22.0 statistics software.

Effect of Environmental Factors on Microbiological Quality of Flour

Ismail Ferati, University for Business and Technology - UBT
Namik Durmishi, University for Business and Technology
Xhezair Idrizi, University for Business and Technology - UBT
Gafur Xhabiri, University for Business and Technology - UBT
Hava Miftari, University for Business and Technology - UBT
Durim Alija, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

The flours that are obtained by the grinding process have different qualities which affect the safety aspect of the flours. During the grinding process it is attempted to remove the epidermis which is microbiologically contaminated by the conditions of cultivation, harvesting, transportation and storage. Because it is a part of direct contact with the environment, this layer, although rich in nutritional value, must be removed to ensure product safety. Based on these data our study has focused on the microbiological qualities of different flours and the moisture of the product which has a very significant effect on the development of microorganisms. Samples The samples taken during this study were random in the market, different flours were analyzed: X1. Integral flour, X1 / 1. Flour type 400 of the same manufacturer, X2 Flour type 400. The study examined the product moisture ratio with the total number of microorganisms, molds and yeasts.

Effect of sugar reduction in different textural and sensory characteristics of cake

Arbnora Salihi, Szent Istvan University
Katalin Kerti, Szent Istvan University
Hyrie Koraqi, University for Business and Technology

Pristina, Kosovo

3:30 PM - 5:00 PM

The cake is a sweet product which is made by mixing ingredients into a batter and baked. Cake baking can be defined as a process of ingredient transformation such as flour, sugar, milk, egg, fat and leavening agents into a product with unique features, characterized with changes in color, flavor and other sensorial features. Sugar is the most important ingredient in cake making. The role of sugar in the daily diet has a direct effect on nutrition and health. The main attention was directed to dental health and obesity. When partial reduction of sugar in baked products is used, it directly affects the quality (texture, volume, and appearance) of the product. The results of this investigation show the effect of sugar reduction for 10% and 20% on texture and sensory parameters of cake compared with the control sample. The following parameters of cake samples were determined: texture (TA XT plus), color (CR-310 Chroma Meter), viscosity (Brookfield DVE Viscometer), and sensory characteristics. For data evaluation, SPSS software platform and MS Excel is used. Based on the reduction of white sugar in cake samples for 10% and 20% do not affect significantly textural and sensory characteristics of the cake. In this case baking a cake with less sugar has its advantages. It is the best choice for people with diabetes because they are able to consume a baked product and at the same time to avoid the risk of increasing sugar levels in the blood.

Elderly care house design for people without family care in Municipality of Prishtina

Edona Zymberi Malushaj, University for Business and Technology - UBT
Lulzim Beqiri, University for Business and Technology

Pristina, Kosovo

3:30 PM - 5:00 PM

Aging has become one of the main researches in recent decades. The statistics over the aging of population in Kosovo and over the world show that the number of the population over 65 will increase significantly in the near future. There will be an urgent need for special design for elderly housing.

Many old people who do not have family care or a place to call their home, the elderly home care will be a safe place where they can live with dignity, comfort, security, service and harmony. Due to dynamic life of two parents who are facing work-related emergencies, there will be an opportunity to send old and young to 24-hour care and provide intergenerational classes. The motive of this study is to connect young and old in symbiosis with all of the services, needs and care. This place will be a home for everyone, where complete peace of mind will reign.

Environmental Pollution from Waste of Dental Amalgam Material

Afete-Shala Musliu, University for Business and Technology
Lule Beqa, University for Business and Technology - UBT
Gani Kastrati, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Amalgam is the main material used in the dental filling. It consists of mercury, silver, tin, and copper. Approximately 50% of amalgam is mercury by weight, a toxic substance that represents a global threat to human and environmental health. Due to neurotoxic effect of mercury on children, some EU countries have banned the use of amalgam in children and pregnant women. In Republic of Kosova over 80% of dentists use amalgam as the main dental filling especially in children and elderly people.

Based on our research, dental waste management does not function properly and there is a lack of best management practices in regard to handling and disposing of amalgam as hazardous wastes by dental clinics and laboratories. In most cases, amalgam wastes are thrown into the regular trash, discharged in public sewer or mixed along with other biomedical wastes destined for incineration. An ISO 11143 certified amalgam separator system that ensures efficient separation of mercury amalgam waste is far from practicing.

Toxic chemicals released by dental clinics may be minimal but their continuous discharge in nature lead to elevation, persistence and bioaccumulation of toxic heavy metals causing a serious menace to environmental health. Our first assessment provided important information on making a national plan that stipulates adequate management from handling to the disposing of mercury hazardous waste in a qualified landfill. Without clear regulation and enforcement, reducing the potential effects of environmental contamination will not happen.

Land fragmentation, agrobiodiversity and farm profits, Case in Kosovo

Emine Daci Zejnullahi, University for Business and Technology

Pristina, Kosovo

3:30 PM - 5:00 PM

The purpose of this study is to study how land fragmentation affects crop biodiversity and farm productivity. This study is based on empirical analysis of farms in Kosovo, based on a preliminary analysis we see that land fragmentation is inversely proportional to farm productivity, while land fragmentation productivity declines and vice versa. In our case with the analysis of 200 populations carried out at farm level, it is seen that land fragmentation increases biodiversity, which means that on one hand it increases the possibility of producing a large number of crops and meeting the community need, while on the other hand it reduces the possibility of applying the composition and determination for the development of strategic products for economic development. The results show us that farm/crop biodiversity plays an important role in farm profitability. Policies that aim to increase land consolidation and reduce fragmentation may overlook the positive link between biodiversity and farm profitability. Policies that encourage land consolidation should, therefore, consider the crucial role that this has on other variables such as farm biodiversity.

Morphological and diagnostic characteristics of the pathogen Sphaerotheca pannosa var.rosae in rose culture

Mufail Salihaj, University for Business and Technology - UBT
Diellon Salihaj, University of Prishtina

Pristina, Kosovo

3:30 PM - 5:00 PM

In our country in Kosovo and in Albania, growth surfaces cultivated with this decorative plant is growing every day more and more while farmers are so concerned with the cultivation of large losses grew because of exactly the occurrence of this disease in cultivars market requirements. In our experimental thesis work during 2018 vegetation we have diagnose the presence of pathogenic Sphaerotheca pannosa.We have also identified the time of infection in untreated susceptible cultivars. In samples taken in leafages, we diagnosed the symptoms characteristic macroscopic forms of white mold and leafages such I have sent to identify labortor reproductive organs pathogen-conidia. Making their size measuring microscope (length and width) expressed in microns square.Taking samples from ten leafages and flowers on each plant, twice during the vegetation, has enabled us, to determine the degree of vulnerability in the leafages and flowers.

Nutritional quality of commercial baby food based on cereals

PDF

Diellëza Azemi, University for Business and Technology - UBT
Hyrie Koraqi, University for Business and Technology
Sara Selimi, University for Business and Technology - UBT
Namik Durmishi, University for Business and Technology
Violeta Lajqi, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Commercial baby food based on cereals are the products usually made with cereals, sugar and variable additives. As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conforms to a set of strict guidelines e.g. nutritional quality, addition of additives, labelling. However, being an important supplement to children diet and for their progressive adaptation to ordinary food, the nutritional quality of commercial baby food based on cereals in very important. Samples of commercial baby food from the market and pharmacies were analyzed by parameters: pH, total soluble solids, moisture, total acidity, vitamin C, proteins, sugars and lipids. All samples of baby food are produced by foreign companies since currently there are no Kosovo manufacturers producing this range of products. The nutritional quality parameters are important to assess the quality of the product and how it can be safely stored. The analyzed parameters were all within the allowed limits. However, as a precaution, storage remarks in the product labels should always be followed.

PRODUCTION OF NON-ALCOHOLIC BEER

Mybeshir Pajaziti, University for Business and Technology - UBT
Kastriot Pehlivani, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

This study is conducted on the basis of market demand and J.S.C. “Birra Peja”, Peja, Kosovo, beer factory management demand for a quality non-alcoholic beer. This study aims to produce alcohol-free beer with technological process. This beer should have 0% alcohol and 6.0 - 6.2% basic extract. The entire production process is engaged in this study. The work done in the production was monitored by the laboratory of the factory "Birra Peja". The work was also monitored in the laboratory of the brewery “Union” in Ljubljana, Slovenia, the National Institute of Health in Pristina, and the Peja Agricultural Institute.

Chemical and microbiological analyzes were carried out based on methods according to the European Convention on Breweries (ECB) and Mitteleuropäische Brautechnische Analysenkommission e. V. (Central European Commission for Brewing Analysis) or MEBAK.

From laboratory analyzes and sensory evaluations of beer quality, we have come to the conclusion that non-alcoholic or zero-alcohol beer is of good quality, and, considering the hight quality, it should be produced in “Birra Peja".

SOME PLANTS FROM THE LAMIACEAE FAMILY TO KREU I AHISHTËS – KOSOVO

Shkëlzim Ukaj, University for Business and Technology
Hyzer Rizani, University for Business and Technology
Smajl Rizani, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

This place is part of the Sharr Mountains massif which lies in the southern part of Kosovo. The altitude ranges from 560 - 1700m. In research conducted in the period 2018-2019. Within the botanical research we have identified the Lamiaceae family as the species of this family are of great medical, aromatic and decorative importance. The large change in altitude, pedological, geological composition, climatic conditions and field exposures have enabled a diversity of plant species. Many of the plants are aromatic in all parts and include widely used culinary herbs, such as basil, mint, rosemary, sage, savory, marjoram, oregano, hyssop, thyme, lavender, and perilla. Found of 19 species are found in 11 genres listed within of vascular flora. From elements of flora, Euroasiatic floristic element dominates, while the dominant life forms are hemicriptophytes.

Statistical process control of the wort for beer production of “Peja beer”

Xhemë Lajçi, University for Business and Technology - UBT
Kastriot Pehlivani, University for Business and Technology - UBT
Arsim Elshani, University of “Haxhi Zeka”
Nushe Lajçi, University of Mitrovica

Pristina, Kosovo

3:30 PM - 5:00 PM

This study evaluates the process of production wort for beer production of “Peja Beer”. Samples of wort were taken for the period of ten days for measurable characteristics: original extract, pH and color. The process was conducted under real production conditions, where every four hours 315 hl of wort was produced. The Shewhart Control Graph for Individual Measurements was taken to determine if the process was with respect to each quality characteristic statistically under control. Based on the obtained results, we came to the conclusions that the process was under control. The upper and lower control limit for the original extract and pH were within the specifications while the color must be corrected.

STUDY OF GMOs IN LOCAL AND IMPORTED CORN IN THE REPUBLIC OF KOSOVO

Ismail Ferati, University for Business and Technology - UBT
Diellëz Arifi, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Genetically modified organisms are foods produced by organisms that have undergone changes in their DNA using methods of genetic engineering and molecular biology. Genetically modified crops or cultivars are designed for resistance to pathogens and herbicides, to add better nutritional properties, gain more economically and lose less, etc. This study analyzed several samples from different producers (domestic and foreign), whose cultivars make up a large percentage of basic nutrition in RKS, especially in rural areas and

especially this raw material of vegetable origin, maize, constitutes the main feed on farms within RKS. Samples were taken on a conceptual basis conceptually from the maize product and the maize itself. This topic and this problem in Kosovo is relatively new so it is necessary to raise concerns in this study through scientific analysis and theories, explaining what GMOs are, why they are produced, their side effects (health, environment) ) and the differences to be made, separation from facts and myths, domestic vs. imported production, objective

judgment which primarily has an economy functioning for society rather than society functioning for economy and most importantly the rule of law and how the food law in the RKS addresses the subject at hand. In this study, four samples from two different producers that are present in the Kosovo market and which are used as main product for animals nutrition and human nutrition also, are analyzed, the method of analysis is Agrastrip® GMO - Romer labs®. Samples were taken on a random basis in the market and the focus of the study is one product, corn.

The effect of plant-based preservatives on the reduction of microbiological activity in fresh milk

Ali Rudari, University for Business and Technology - UBT
Anil Krasniqi, University for Business and Technology - UBT
Egzon Hasani, University for Business and Technology - UBT
Ismail Ferati, University of Tetova

Pristina, Kosovo

3:30 PM - 5:00 PM

The scope of this study has been the antimicrobial effect of plantbased preservative on fresh milk. Analyzes of the total number of microorganisms in milk have been carried out in accordance with the requirements of ISO 4833. From the samples taken randomly in the market were separated in two samples where one we analyzed the number of total microorganisms without using any treatment, while in the other one we analyzed the number of total microorganisms after adding a quantity of 0.4 ml preservative per 1 L milk. The results show that the number of microorganisms decreased by 26 times 30 minutes after the addition of the preservative, while the 48-hour action of the preservative reduced the number of microorganisms by 174 times, cipher that represents the peak of the effect of the added preservative.

The quality of the orange juice with different fruit content

Namik Durmishi, University for Business and Technology
Ismail Ferati, University for Business and Technology - UBT
Lorike Salihu, University for Business and Technology - UBT
Hyrie Koraqi, University for Business and Technology
Xhezair Idirizi, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

The object of this study is to follow the qualitative parameters of orange juice in the market (region) of Polog in Tetovo. Samples were taken during the study and qualitative parameters in orange juice were compared by comparing differences between juices with different fruit contents. Orange juice produced and packaged in Tetra Package minimum 50% fruit juice content and 100% fruit content. Parameter control and obtained results were analyzed in the laboratory of the Faculty of Food Technology and Nutrition, University of Tetova, Tetovo. Study parameters are sensory properties, pH rate, soluble dry matter, turbidity, total acidity. The results obtained showed slight variations but are characteristic of the fruit content in the juice.

The study of aflatoxin M1 in milk and in dairy products

Ismail Ferati, University for Business and Technology - UBT
Era Bruçi, University for Business and Technology - UBT

Pristina, Kosovo

3:30 PM - 5:00 PM

Aflatoxins are mycotoxins of great interest to the dairy industry. Given the fact that aflatoxins mycotoxins M1 can cause toxic effects called mycotoxicosis. It has been reported that mycotoxins are carcinogenic, tumorigenic and cause of skin diseases in a large number of organisms and cause hepatic carcinomas in humans.This study aims to identify the amount of M1 mycotoxins in dairy products used by consumers in the Republic of Kosovo. According to the results obtained from the analysis of processed milk samples, we have concluded that aflatoxin M1 content in all types of dairy products does not exceed the limits according to the applicable rule for food safety in the Republic of Kosovo.