| 摘要 |
<p>The ferment is a specific lactic acid product complied with the climatic and geographic features of an ecologically clean region in the Rhodope mountain - the village of Orehovo, under the Persenk peak. The Bulgarian-type yoghurt produced by it is a typical national lactic acid product of a specific bouquet of flavour and taste qualities, compact coagulum, reduced syneresis and moderate acidity - qualities guaranteeing high dietetic, nutritive and therapeutic properties. The ferment contains selected and cultivated local bacterial strains of Bact. bulgaricum and Str. Thermophilus, suitably associated in a regional lactic acid ferment according to the season of the year, which strains are a function of the natural centuries-long selection considering their selection and stability. 2 claims</p> |
