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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 ...
Bulgarian yogurt: Bulgaria: A fermented milk product. In common with all dairy yogurt, Bulgarian yogurt is produced through the bacterial fermentation of milk, using a live culture of Lactobacillus bulgaricus and Streptococcus thermophilus. Butter [6] Made by churning fresh or fermented cream or milk.
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 ...
Banitsa is served for breakfast with plain yogurt, ayran, or boza; it can be eaten hot or cold. Some varieties include spinach—"спаначник" ( spanachnik )—or a sweet version, with milk—"млечна баница" ( mlechna banitsa )—or pumpkin—"тиквеник" ( tikvenik ).
Mekitsa (Bulgarian: мекица, romanized: mekitsa, lit. 'softness'; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. [1] [2] They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called mekike (sing.
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.
Stamen Gigov Grigorov (Bulgarian: Стамен Гигов Григоров; 27 October 1878 – 27 October 1945) was a prominent Bulgarian physician and microbiologist. He discovered the Lactobacillus bulgaricus bacillus, used in the making of yogurt.