Sludge generated in wastewater treatment processes must be treated in an adequate manner, and therefore disposed of in an environmentally friendly manner. The biggest obstacle to the efficient use of sludge is the high water content, therefore the development of methods to accelerate the sludge dewatering process is particularly important. For the purposes of the research, the waste sludge created in the process of purifying ammoniaphenol wastewater in the GIKIL factory was used. Sludge conditioning was performed by adding a commercial flocculant (0.1 % solution) in combination with pyrophyllite, kaolin clay and shredded cardboard. According to earlier research, the volume of waste sludge with the addition of a suitable flocculant could be reduced by more than 5 times compared to the initial amount, leaving behind a large amount of separated water that can be returned to the process. The results show that the addition of commercial flocculant in the amount of 0.8 % gives the best results (reduction of sludge volume by 78.8 %). A lower percentage was found in samples with a mixture of flocculants with pyrophyllite (78 %) and kaolin (77.6 %), while the combination of flocculants with waste cardboard was ineffective (64.4 %). Addition of flocculant to waste sludge resulted in a decrease in specific filtration resistance (1.15x107 s2/g). A decrease in specific resistance was also observed in flocculant/kaolin clay (0.8x107 s2/g) and flocculant/cardboard (1.09x107 s2/g) samples. Sludge conditioning also resulted in a reduction of suspended solids in the neonate compared to settled raw sludge without additives.

People's interest in the safe use of food has existed since ancient times, so that even today there is a global demand for the production of food that can be used without risk to health. Contaminants, as well as the type and location of grazing can affect the physico-chemical and sensory properties of honey. The aim of the study was to examine the microbiological validity and sensory properties of honey from two different areas in Tuzla Canton. The research included three samples of forest honey from the Kladanj area and three samples of flower honey from the Lukavac area. In addition to microbiological analyzes and sensory properties, the concentration of HMF in honey was determined as an indicator of heating and inappropriate storage of honey. All samples were microbiologically correct. The sample of flower honey L1, which did not meet the criteria prescribed by the Regulation on Honey and Other Bee Products, was not sensory evaluated. L1 sample was not sensory evaluated due to an increased HMF content of 105.38 mg/kg. Based on sensory analysis, the samples of flower honey from Lukavac were better evaluated than forest honey from Kladanj. Statistical analysis showed that there is a significant difference between the mean values for the sensory properties of purity and color. Keywordshoney, healt safety, HMF, sensory analysis.

: Probiotics, because of their beneficial effects on human health, are used in the treatment of diges-tive disorders, the prevention of colon cancer, restoration of the intestinal microflora balance and stimulate the immune system. New discoveries of soy enter the list of functional foods, i.e. found between food and medicine. The aim of the work was to examine the effect of soy drink, thermalization (60°C/3 min), combinations of microbial starter cultures and addition of prebiotics on sensory properties, and acceptability of probiotic fresh cheese. Fresh cheese samples were produced from skimmed milk (0.9% milk fat) and combination of cow’s milk and soy drink. Milk fermentation was carried out at 25ºC and 40ºC, with addition of Lyofast EF1 and combination of microbial starter cultures Lyofast MWO 030 and Lyofast EF1 in a ratio of 1:1. Half of the obtained fresh cheese was subjected to a thermalisation process (60ºC/3 min). All the samples produced had a creamy consistency. The sensory properties of probiotic fresh cheese were evaluated by a group of 15 assessors. The acceptability of probiotic fresh cheese was evaluated by a group of 40 consumers. The samples were evaluated after 1, 7 and 14 days of storage. The addition of soy drink and the combination of microbial starter cultures had an influence on the im-provement of the sensory properties of probiotic fresh cheese, which was confirmed by statistical analysis of the results.