Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

One of the indicators of the hygienic quality of milk is the number of somatic cells, which is an internationally recognized parameter for the health condition of the udder. The increased number of somatic cells over 400.000/ml causes changes in the secretion and the chemical composition of the milk. In this research, based on the number of somatic cells, the milk is categorized in three categories. In milk from the first category the average number of somatic cells equals 444.780/ml, 825.560/ml in the second and 1,242.220/ml in the third category. In milk from the first category the average contents of milk fat, proteins, lactose, dry matter, casein and whey proteins are 4.206%, 3.268%, 4.723%, 12.127%, 2.910%, 0.8610% respectively. In the second category 4.106%, 3.192%, 4.349%, 11.647%, 2.665%, 0.9680%, and 3.989%, 3.139%, 3.964%, 11.092%, 2.386%, 1.1820% in milk from the third category. The pH value of milk in the first, second and third category is 6.627, 6.799 and 6.897 respectively. Between the three categories of milk, significant differences, at the level of (p<0.01), are determined in the number of somatic cells and average contents of milk components. A positive correlation in all three milk categories exists between somatic cells and the whey proteins, and a negative correlating dependency exists between the other chemical parameters and somatic cells.

The aim of this research was conducted to determine the differences between lamb's meat reared in organic and conventional systems. The research was carried out on 120 lambs. out of which 60 were reared in a conventional and 60 in an organic system. Compared to the conventional breeding system. which was used as a control in this research. it was found out that the meat from the organic system has the most favorable ratio and content of fatty acids. which is due to the breeding system and the way of nutrition. The differences in the average content of water. proteins. fat. carbohydrates and minerals between groups from the organic and conventional system. are statistically significant (p < 0.05). Based on the results obtained in this research. it can be concluded that lamb's meat from organic breeding systems have higher meat quality traits compared to conventional.

Whey is a by-product in the process of cheese production, represented with 85-90% from the total milk volume and contains 50% of the milk’s dry matter: lactose, whey proteins, minerals and vitamins. The high quality whey proteins are a source of energy and nutrients, rich with essential amino acids which makes them biologically essential proteins. The healing properties of whey are due to the presence of immunoglobulin and immunologically active substances which strengthen the immune system, protect the organism from different bacterial infections and allergic reactions. Only a small part of the whey produced in dairies in Macedonia is used for the production of albumin cheese, while the rest is left unused. The goal of this work is to show the therapeutic and functional properties of whey as well as the possibility of its use in production of functional and probiotic whey based drinks, with the use of new innovative technologies and scientific findings.

The aim of this research was to determine how breeding systems (organic and conventional) influence the growth intensity and carcass traits of lamb meat. The research was carried out on 120 lambs, of which 60 were reared in a conventional and 60 in an organic system, in a period of 75 days. The lambs from the organic system were bred according to the regulations on organic farming, while the lambs from the conventional system were bred in a traditional way. The results show differences in birth weight of lambs from organic (3.991-4.189 kg) and conventional breeding systems (4.226 -4.338 kg). There are no significant differences (p > 0.05) in the body weight prior to slaughter and in the average daily gain between the groups. After the slaughter, measurements of each carcass were done. The differences in the dressing percentage of the lambs between the groups from organic and conventional production are not statistically significant (p > 0.05).