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First identified in 1905 by the Bulgarian doctor Stamen Grigorov by isolating what later termed Lactobacillus Bulgaricus from a Bulgarian yogurt sample, [6] the bacteria can be found naturally in the gastrointestinal tract of mammals living in Sofia region and along the Balkan Mountain (Stara Planina) mesoregion of Balkan peninsula.
Due to more than a century of safe use, the FDA has granted L. bulgaricus a "grandfather" status, with an automatic GRAS status (generally recognized as safe). [17] Moreover, the Code of Federal Regulations mandates that in the US, for a product to be called yogurt, it must contain two specific strains of lactic acid bacteria: Lactobacillus bulgaricus and Streptococcus thermophilus, as ...
Based on traditional Bulgarian ingredients - sirene and yogurt, it was given that particular name that highlights its folk origin. With time, the dish made its way to the average Bulgarian family's table, and with its easy preparation and great taste became a beloved breakfast or lunch for generations of Bulgarians. [4]
Podluchen sauce or yogurt sauce – yogurt with garlic, oil, paprika, salt, and sometimes dill; Katino meze – hot starter with chopped pork meat, onion, and mushrooms with fresh butter and spices; Drob po selski – chopped liver with onion and peppers; Ezik v maslo – sliced tongue in butter; Sirene pane – breaded Bulgarian brine white ...
Sirene (Bulgarian: сирене; Serbian: сир / sir; Macedonian: сирење; Albanian: djathë i bardhë), also known as "white brine sirene" (Bulgarian: бяло саламурено сирене), is a type of brined cheese originating from Bulgaria. It is made of the milk of goats, sheep, cows, buffalo or a mixture thereof. [1]
Yogurt, cucumbers Media: Snow White salad Snezhanka salad or Snow White salad ( Bulgarian : салата Снежанка ) is a traditional Bulgarian salad, which is made of strained yogurt , cucumber , garlic , salt, usually cooking oil, dill, sometimes roasted peppers, walnuts and parsley.
This page was last edited on 3 October 2015, at 15:43 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Matzoon is made from cow's milk (mostly), goat's milk, sheep's milk, buffalo milk, or a mix of them and a culture from previous productions. Similar to yogurt it is usually made with the following lactic acid bacteria; Lactobacillus acidophilus (original only), Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. [11]