Diario Oficial de la Unión Europea del 5/4/2023 - Comunicaciones e Informaciones
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Source: Diario Oficial de la Unión Europea - Comunicaciones e Informaciones
5.4.2023
EN
Official Journal of the European Union
C 123/37
/ Bulgarsko kiselo mlyako is produced using symbiotic Bulgarian starter cultures using a well-established and standardised technique. This also leads to another characteristic of the product, namely the large number of live Lactobacillicus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria and their probiotic effect.
All of this justifies the assertion that / Bulgarsko kiselo mlyako is the fruit of our climatic conditions and our grandparents traditions Bulgarian yoghurt, senior researcher eng.
Maria Kondratenko et al, p. 9.
Reference to publication of the specification https www.mzh.government.bg/bg/politiki-i-programi/politiki-i-strategii/politiki-po-agrohranitelnata-veriga/zashiteninaimenovaniya/blgarsko-kiselo-mlyako/
