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Bieno’’ cheese is an indigenous dairy product in Macedonia with autochthonous traditional production technology which dates back from the Ottoman Empire. The research includes and presents the results of the chemical composition and safety of raw milk used for traditional production of ‘’Bieno’’ cheese, technology and physico-chemical and microbiological quality of ‘’Bieno’’ cheese. The quality of the milk samples was determined within the permissible maximum according to data legislation. It is necessary to respect the hygienic-sanitary norms related to cultivation, preservation and care of the milking herds, and with the right technology of milking. After 45 days of ripening the researchers recorded the average results for the following parameters of the ‘’Bieno’’ cheese: moisture (38.63%), dry matter (61.37%), milk fat (26.89%), milk fat in dry matter (43.83%), proteins (26.53%), ash (9.25%), salt (5.21%) and the average of yield (9.36%). The research specified the microbiological quality of “bieno” cheese after 45 days of ripening in accordance with the special requirements of food safety regarding the microbiological criteria. Nowadays, there is a growing interest of consumers for cheeses produced with traditional technologies, usually based on handmade production, characterized by piquant, unique and specific aromas, atypical for industrial cheeses. The technology, physico-chemical and microbiological quality could be used in the protection of the origin and geographical labelling based on its unique technology. The data obtained serve as the basis for creating standardized production procedures, leading to the uniform quality of these products.

QUALITY AND TECHNOLOGY OF INDIGENOUS TRADITIONAL ‘’BIENO’’ CHEESE IN THE REGION OF MARIOVO, MACEDONIA