The Balkan Slavs solidarity during the great Eastern crisis (1875–1878) and their assistance to Russia in the Russo-Turkish war (1877–1878)

Niezdolność armii Imperium Osmańskiego do stłumienia buntu w Bośni i Hercegowinie w 1875 wywołała podniecenie wśród narodów słowiańskich na calych Bałkanach. Słowiańskie narody Bałkanów dołączyły do swoich braci z Bośni i Hercegowiny w walce przeciwko Turkom. W latach Wielkiego Kryzysu Wschodniego (1875-1878) Serbia i Czarnogóra wypowiedziała wojnę Imprerium Osmańskiemu, a w Bułgarii i w Tureckiej Macedonii wybuchły liczne powstania. Narody bałkańskie wspierały się wzajemnie w walce przeciwko Imprerium, pomogły także armii rosyjskiej w czasie wojny rosyjsko-tureckiej (1877–1878) wysyłając wolontariuszy, jak również ubrania, żywność, leki, itp, mając nadzieję, że wielki słowiański brat z północy pomoże im wypędzić Turków z Bałkan i przyniesie im wyzwolenie i wolnoś

MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE

This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants of Macedonian white brined cheeses were analysed for their microbiological parameters. From pathogenic microflora the following parameters were examined: a total number of Coliforms, E. coli, pathogenic staphylococci, Molds, Yeast, Listeria and Salmonella. From lactic acid bacteria the following parameters were examined: the total number of Lactococcus bacteria and the total number of Lactobacillus bacteria. In all examined cheese samples pathogenic bacteria were not detected. Lactococcus bacteria was dominant bacteria in all four cheese variants at the beginning of ripening period till day 20. After that and at the end of ripening period (60 day) the Lactobacillus bacteria were predominant. &nbsp

Faith and Spiritual Renewal in Secular North Macedonia: The Pastoral Role of the Macedonian Orthodox Church - The Archbishopric of Ohrid in a Pluralistic Society

This article explores the relationship between faith and social dynamics in secular North Macedonia, with a focus on the Macedonian Orthodox Church-Archbishopric of Ohrid’s role in shaping spiritual values, social ethics and individual transformation. Although Republic of North Macedonia is a secular state, the Church remains a vital institution, an essential spiritual presence, offering spiritual guidance and fostering ethical frameworks that transcend cultural or national affiliations. It highlights how religious beliefs intersect with the country’s diverse cultural landscape, with an emphasis on the Church’s pastoral mission – directed not toward national or cultural constructs, but toward the transformation of individual. This ongoing spiritual influence continues to shape personal and social values in a secular context

MONITORING OF ACTIVE AND TITRATABLE ACIDITY IN WHITE BRINED CHEESE DURING RIPENNING PERIOD

This study investigates the dynamics of active and titratable acidity in white brined cheese throughout its ripening period. Monitoring these parameters is crucial for understanding the biochemical changes that influence the cheese's flavor, texture, and overall quality. Using standard analytical methods, we measured pH and titratable acidity at regular intervals during the ripening process. The results indicated a significant decrease in pH, coupled with an increase in titratable acidity, reflecting the ongoing microbial and enzymatic activities. These changes were correlated with the development of desirable organoleptic properties. The findings provide valuable insights for cheese producers to optimize ripening conditions, ensuring consistent product quality. This research highlights the importance of acidity monitoring as a critical control point in cheese production

The Thirty-year Activity of the Macedonian Bible Society, With a Special Focus on Modern Translations of the Scripture Into Macedonian Language

The Macedonian Bible Society was founded in 1993, but its activities began the following year. The translation and printing of biblical texts have been the primary focus of the society\u27s work, and this paper aims to trace its three-decade-long activity through the lens of translations into the Macedonian language. Biblical translations are an integral part of humanity\u27s cultural history, with many factors influencing translation processes over time. It is important to recognize that translation involves two closely intertwined elements: language and cultural context. In Macedonian history, both aspects are deeply connected to biblical translations. This text provides an overview of the history of the Society, with particular emphasis on the characteristics and significance of translations of the Scriptures into modern Macedonian

DETERMINATION OF FREE FATTY ACID CONTENT OF MACEDONIAN WHITE BRINED CHEESE

The main objective of this scientific research was to determine the free fatty acids content of Macedonian white brined cheese. Four variants of white brined cheese were selected and analysed for concentration of free fatty acids. The results of free fatty acids content which were obtained from the analysed cheese samples, define the Macedonian white brined cheese as a typical cheese, in which all free fatty acids were determined, with the exception of the following free fatty acids: valeric acid, caproic acid and α-linoleic acid. The detected free fatty acids in the tested cheese variants were present with different but approximate parameter values. From the detected free fatty acids, the concentration of palmitic acid was highest in all examined cheese samples with values from 34.40±0.2 mg% to 36.10±0.1 mg% and the concentration of butyric acid was at lowest level from 0.01±0.003 mg% to 0.02±0.003 mg%). The concentration of saturated fatty acids in all examined cheese samples was from 69.32±0.42 mg% to 70.76±0.72 mg% and the concentration of non-saturated fatty acids was from 29.24±0.55 mg% to 30.68±0.67 mg%). The concentration of free fatty acids in examined cheese samples was statistically significant at level p<0.05

Determination of Optimal Protein Amount in Macedonian White Brined Cheese

White brined cheese is a popular dairy product that is enjoyed by people all over the world. One of the key nutrients found in white cheese is protein, which plays a crucial role in maintaining the health and function of the human body. This protein is an essential nutrient that is required by the body for a range of functions, including building and repairing tissues, supporting immune function, and regulating hormone production. In this research paper the optimal protein amounts for Macedonian white brined cheese were determined. White brined cheese is Macedonian traditional product with specific taste and quality parameters. Four variants of Macedonian white brined cheese were analysed for their protein amount during ripening period of 60 days. The protein amount of white brined cheese comes primarily from casein, which is a slow-digesting protein found in milk. Casein is considered a high-quality protein, as it contains all the essential amino acids required by the body to build and repair tissues. According to the data obtained from the laboratory analyses, it was determined that the optimal range for protein amount in Macedonian white brine cheese was between 12.91±0.01% to 13.18±0.01%. Also it was determined that the protein level in analysed cheese samples were statistically significant at level p<0.05; Keywords: white brined cheese, protein, casein, optimal amount

Utjecaj položaja furnira u strukturi furnirskih ploča na njihovu vlačnu čvrstoću

The aim of the research presented in this paper is to study the plywood tensile strength through a change of the position of layers in the panel structure around the central axis, without changing the number and thickness of veneers. So far, it has been known that the veneer layout in plywood structure has a significant impact on plywood bending properties. Besides these mechanical properties, the tensile strength of plywood is also a property that can define the use of plywood as a structural or non-structural panel. For studying the impact of veneer layout on plywood tensile strength, experimental models of nine-layer plywood were made. The models were made from peeled beech veneer with the thickness of 1.2, 1.5, 2.2 and 3.2 mm. The modelling was performed on the basis of changing the position of veneer, 3.2 mm thick, around the central axis. Pure water-soluble phenol-formaldehyde resin was used as plywood binder. The tensile strength of plywood panels was tested in five directions: parallel and perpendicular to the face grain, as well as at the angle of 22.5°, 45° and 67.5° to the face grain of the plywood panel. On the basis of the obtained data for tensile strength in different directions of plywood panel, the coefficient of equality of tensile strength of plywood models was calculated (Ket). The coefficient of mass quality (Kmq) was calculated, too. The research results showed that different veneer layouts in plywood structure have a significant impact on plywood tensile strength. All tested plywood models meet the defined values of tensile strength in accordance with the requirements of the national (МКС) standard for structural plywood for use in construction. Different layouts of veneer sheets in panel structure give opportunities for production of panels with different strength characteristics.U radu su opisana istraživanja čiji je cilj bio proučiti vlačnu čvrstoću furnirskih ploča s obzirom na promjenu položaja furnira u strukturi ploče oko središnje osi, bez promjene broja i debljine furnira. Do danas je poznato da položaj furnira u strukturi furnirskih ploča ima znatan utjecaj na savojna svojstva furnirskih ploča. Osim savojnih svojstava furnirskih ploča, važna je i njihova vlačna čvrstoća, koja može utjecati na to hoće li furnirske ploče biti primijenjene kao strukturni ili kao nestrukturni element. Za proučavanje utjecaja položaja furnira na vlačnu čvrstoću furnirske ploče izrađeni su eksperimentalni modeli devetoslojnih furnirskih ploča. Modeli su napravljeni od bukovih ljuštenih furnira debljine 1,2; 1,5; 2,2 i 3,2 mm. Modeliranje je obavljeno na temelju promjene položaja furnira debljine 3,2 mm oko središnje osi. Kao vezivo je upotrijebljena čista vodotopljiva fenol-formaldehidna smola. Vlačna čvrstoća furnirskih ploča ispitana je u pet smjerova: paralelno i okomito na smjer vlakanaca vanjskih furnira te pod kutom od 22,5°, 45° i 67,5° s obzirom na smjer vlakanaca vanjskih furniraploče. Na temelju dobivenih podataka o vlačnoj čvrstoći u različitim smjerovima ploče, izračunan je koeficijent jednakosti vlačne čvrstoće modela furnirskih ploča (Ket). Također je izračunan i koefi cijent masene kvalitete (Kmq). Rezultati istraživanja pokazali su da različit položaj furnira u strukturi furnirskih ploča znatno utječe na njihovu vlačnu čvrstoću. Svi ispitani modeli furniskih ploča zadovoljavaju vrijednosti vlačne čvrstoće definirane u skladu s makedonskim normama za strukturne furnirske ploče namijenjene uporabi u graditeljstvu. Različit položaj furnira u strukturi ploče omogućuje proizvodnju ploča različitih svojstava čvrstoće

El puerto de Concordia (1905-1910), una mirada desde la prensa escrita

A fines del siglo XIX, la ciudad de Concordia poseía el tercer puerto delinterior en importancia por el volumen de tráfico en mercaderías, tantoentrante como saliente y también de personas que arribaban. Se estabaen medio del aluvión inmigratorio y la zona era propicia para el mercadointernacional y la acogida de nuevos brazos para trabajar las fértilestierras de las lomadas entrerrianas