The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts in which NaCl reduction was performed: sample A1 had a ratio of 15% KCl:85% NaCl, sample A2 30% KCl:70% NaCl, sample B1 15% MgCl2:85% NaCl and sample B2 30% MgCl2:70% NaCl. The cheese samples were stored at + 4°C and color parameters and sensory properties were analyzed on the 1st, 3rdand 5thdays of storage. Based on the performed analyses, it was concluded that it is completely acceptable to replace sodium chloride with potassium chloride in the ratio of 15% KCl:85% NaCl. It is acceptable to replace sodium chloride with potassium chloride inthe ratio of 30% KCl:70% NaCl, with the note that on the 5thday of storage there is a gradual deterioration of the sensory properties compared to the samples analyzed on the 1stday of storage. Replacement of sodium chloride with magnesium chloride in the ratios 15% MgCl2:85% NaCl and 30% MgCl2:70% NaCl is not acceptable.As such, it is not recommended in the production of cooked cheeses due to the appearance of a metallic and bitter taste that is present in cheese samples from the 1st to the 5th day of storage. KEYWORDS:cooked cheese, sodium chloride, potassium chloride, magnesium chloride

In this study, the occurrence of Fusarium mycotoxins deoxynivalenol (DON), zearalenone (ZEA) and fumonisins (FUM) was investigated in a total of 257 samples of unprocessed cereals (maize, wheat and barley), sampled annually in Bosnia and Herzegovina throughout the 2013-2015 harvesting period. The levels of mycotoxins were determined using a validated ELISA method. The results showed maize to be the most contaminated cereal among the three, with DON detected in 85%, ZEA in 73% and FUM in 67% of samples, the mean concentrations of the toxins observed during the study period thereby being 984±957 μg/kg, 326±314 μg/kg, and 1, 259±1, 161 μg/kg, respectively. Twenty samples (7.8%) were proven inadmissible for consumption as foodstuffs (Commission Regulation 1881/2006), and 3 samples (1.2%) were proven inadmissible even as feedstuffs (Commission Recommendation 2006/576/EC). Significantly higher (p < 0.05) mycotoxin levels determined in samples harvested in 2014 as compared to those harvested in 2013 and 2015 could be associated with heavy rainfall periods witnessed in 2014 that could favour the formation of moulds, and consequently also the increased production of Fusarium mycotoxins.

Cilj rada bio je da se ustanovi povezanost rezultata higijenskog skora proizvodnog procesa na farmi i parametara kvaliteta sirovog mlijeka (broj somatskih celija i ukupni broj mikroorganizama). Vrijednost higijenskog skora proizvodnog procesa na ukupno 25  ispitanih farmi podijeljenih u tri grupe (grupa A, n=5, velike farme; grupa B, n=10, manje farme, i grupa C, n=10, individualni proizvođaci) ustanovljena je uz pomoc upitnika datog u radu, a vrijednosti broja somatskih celija i ukupnog broja mikroorganizama uz pomoc aparata Fossomatic TM Minor i Bactoscan TM TC50. Prosjecne vrijednosti higijenskog skora bile su najvise na farmama grupe A (88.25±3.68 poena, ocjena vrlo dobar), a najniže na farmama grupe C (55.67±4.94 poena, ocjena ne zadovoljava). Broj somatskih celija bio je statisticki znacajno visi na farmama grupe C u odnosu na grupe A i B (505027±89990 naprema 167728±35780, p<0,05, i 236045±38712,  p<0,01). Ukupan broj mikroorganizama u ispitanim uzorcima mlijeka bio je najvisi na farmama grupe C (207786±74859), a najniži na farmama grupe B (90423±14828). Rezultati ovog istraživanja ukazuju na znacajan uticaj redovnog sprovođenja higijenskih mjera u procesu proizvodnje na parametre higijenske ispravnosti, a time i kvalitet sirovog mlijeka.