# C_2023123EN.01003201.xml

| 5.4.2023 | EN | Official Journal of the European Union | C 123/32 |
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5.4.2023

EN

Official Journal of the European Union

C 123/32

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Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2023/C 123/15)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

’Българско кисело мляко / Bulgarsko kiselo mlyako'

EU No: PDO-BG-02657 — 4.2.2021

PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

’Българско кисело мляко / Bulgarsko kiselo mlyako'

2.   Member State or Third Country

Republic of Bulgaria

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.4. Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

3.2.   Description of the product to which the name in (1) applies

’Българско кисело мляко / Bulgarsko kiselo mlyako' is a soured milk product made from raw milk obtained from sheep, cows, buffalos, goats or a mixture thereof and produced in Bulgaria and a symbiotic starter from the bacteria Lactobacillicus delbrueckii ssp.bulgaricus and Streptococcus thermophilus not subjected to genetic modification. It is characterised by a specific fresh, lactic acid flavour and aroma, which is due to 34 types of aromatic substances (acetaldehyde, acetone, ethanol, diacetyl, acetoin, etc.) resulting from the fermentation of the milk by the combined action of the two bacteria. They transform lactose into lactic acid and small amounts of acetaldehyde and diacetyl, which are among the main flavour and aromatic components of the product. Scientists believe that the flavour and aroma are due to the formation of volatile and non-volatile acids and carbonyl compounds during fermentation. The harmonious combination of these substances gives the product its typical flavour and aroma.

’Българско кисело мляко / Bulgarsko kiselo mlyako' has a higher acidity than other similar products and a homogeneous and creamy consistency.

The finished product contains live lactic acid bacteria:

| — | Lactobacillus delbrueckii subsp. bulgaricus – 1,0×107 CfU/g (tolerance – 1,0×106 CfU/g); |
| --- | --- |

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Lactobacillus delbrueckii subsp. bulgaricus – 1,0×107 CfU/g (tolerance – 1,0×106 CfU/g);

| — | Streptococcus thermophilus – 1,0×108 CfU/g (tolerance – 1,0×107 CfU/g). |
| --- | --- |

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Streptococcus thermophilus – 1,0×108 CfU/g (tolerance – 1,0×107 CfU/g).

The values represent the minimum mandatory content of the two bacteria until the end of the shelf-life of the product. The high content of live lactic bacteria distinguishes it from other similar products.

Organoleptic and physico-chemical indicators

| Indicators | Characteristics and requirements |
| --- | --- |
| | ‘Българско кисело мляко / Bulgarsko kiselo mlyako’ |
| | Cow’s milk | Sheep’s milk | Buffalo’s milk | Goat’s milk | Mixed cow’s and buffalo’s milk | Mixed cow’s and sheep’s milk |
| Organoleptic properties: | |
| Surface | Smooth, shiny with or without a slightly visible layer of milk fat |
| Colour | White, with hints of creamy tones depending on the type of milk |
| Type of coagulum | Full-bodied and smooth; a lateral tear is permitted when the packaging is tilted, depending on the type of milk and fat content |
| Texture | Smooth surface, with or without a pronounced grainy texture for sheep’s, buffalo’s or mixed milk, with or without a slight separation of the milk serum |
| Consistency after coagulum breaks down | Homogeneous, cream-like, with a slightly grainy texture in sheep’s, buffalo’s or mixed milk |
| Flavour and aroma | Distinct, fresh lactic acid characteristics of the type of milk used and the aromatic properties of the starter cultures |
| Physico-chemical characteristics: | |
| Dry matter (%)
  Not less than






  — | for full-fat milk |

Indicators

Characteristics and requirements

‘Българско кисело мляко / Bulgarsko kiselo mlyako’

Cow’s milk

Sheep’s milk

Buffalo’s milk

Goat’s milk

Mixed cow’s and buffalo’s milk

Mixed cow’s and sheep’s milk

Organoleptic properties:

Surface

Smooth, shiny with or without a slightly visible layer of milk fat

Colour

White, with hints of creamy tones depending on the type of milk

Type of coagulum

Full-bodied and smooth; a lateral tear is permitted when the packaging is tilted, depending on the type of milk and fat content

Texture

Smooth surface, with or without a pronounced grainy texture for sheep’s, buffalo’s or mixed milk, with or without a slight separation of the milk serum

Consistency after coagulum breaks down

Homogeneous, cream-like, with a slightly grainy texture in sheep’s, buffalo’s or mixed milk

Flavour and aroma

Distinct, fresh lactic acid characteristics of the type of milk used and the aromatic properties of the starter cultures

Physico-chemical characteristics:

Dry matter (%)

Not less than

—

for full-fat milk

| — | for semi-skimmed milk |
| --- | --- |

—

for semi-skimmed milk

11,8

10,3

16,5

-

16,0

-

11,0

-

13,75

-

14,25

-

Milk protein content (%) not less than:

3,2

5,2

4,2

3,0

3,6

4,10

Fat content (%)

not less than:

| — | for high-fat milk |
| --- | --- |

—

for high-fat milk

| — | for full-fat milk |
| --- | --- |

—

for full-fat milk

| — | for semi-skimmed milk |
| --- | --- |

—

for semi-skimmed milk

4,5

3,6

2,0

6,5

-

7,0

-

3,0

-

5,0

5,0

Acidity in Thörner degrees (°T)

From 90,0 to 150,0

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

Annually, 80 % of dairy animal feed must have been produced in the Republic of Bulgaria. Feed from outside the geographical area is up to 20 % annually. Supplementary feeding is required under adverse climatic conditions in the geographical area. The animals are given only a small amount of feed from outside the geographical area and this does not affect the characteristics of the product that are due to the geographical environment.

In addition to feed, the animals are pasture fed. The pastures are spread throughout the country. The grazing period lasts from March to November. The natural and climatic conditions in Bulgaria favour livestock farming and the year-round feeding of animals with a mixture of grasses, used both fresh and in the form of hay and silage. The longer grazing period is the reason for the diversity of minerals and vitamins in the composition of raw milk. It has a specific balanced content of the main ingredients such as potassium, magnesium, phosphorus and calcium, proteins and vitamins (A, B, E, D and folic acid). The folic acid content of the finished product increases compared to the quantity in raw milk. Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus are symbiotic, which facilitates lactic fermentation and increases the folic acid content.

The raw milk used in the production of 'Българско кисело мляко / Bulgarsko kiselo mlyako' originates in the Republic of Bulgaria. A distinguishing feature of the raw milk is the high level of Lactobacillus delbrueckii subsp. bulgaricus.

The symbiotic starter cultures are not subjected to genetic modification and must be produced in the Republic of Bulgaria.

3.4.   Specific steps in production that must take place in the identified geographical area

All stages in the production process of 'Българско кисело мляко / Bulgarsko kiselo mlyako' take place on the territory of the Republic of Bulgaria.

| | Stage 1 – Acceptance, classification, purification and storage of the raw milk |
| --- | --- |

Stage 1 – Acceptance, classification, purification and storage of the raw milk

| | Stage 2 – Standardisation of the milk |
| --- | --- |

Stage 2 – Standardisation of the milk

| | Stage 3 – Homogenisation |
| --- | --- |

Stage 3 – Homogenisation

| | Stage 4 – Pasteurisation |
| --- | --- |

Stage 4 – Pasteurisation

| | Stage 5 – Cooling |
| --- | --- |

Stage 5 – Cooling

| | Stage 6 – Acidification |
| --- | --- |

Stage 6 – Acidification

| | Stage 7 – Processing and packaging – the product must be packaged in the geographical area because the fermentation takes place in the packaging itself. Packaging is part of the production process and must take place in the dairy plant in the Republic of Bulgaria where the product is produced. Otherwise, there is a risk of changes in the physico-chemical, microbiological and taste qualities of the product. |
| --- | --- |

Stage 7 – Processing and packaging – the product must be packaged in the geographical area because the fermentation takes place in the packaging itself. Packaging is part of the production process and must take place in the dairy plant in the Republic of Bulgaria where the product is produced. Otherwise, there is a risk of changes in the physico-chemical, microbiological and taste qualities of the product.

| | Stage 8 – Fermentation |
| --- | --- |

Stage 8 – Fermentation

| | Stage 9 – Cooling |
| --- | --- |

Stage 9 – Cooling

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The product is packaged as described in Stage 7 in containers made of materials intended for contact with food in terms of specific and overall migration:

| — | Plastic containers of a capacity not exceeding 2 kg; |
| --- | --- |

—

Plastic containers of a capacity not exceeding 2 kg;

| — | Glass containers of a capacity not exceeding 1 kg; |
| --- | --- |

—

Glass containers of a capacity not exceeding 1 kg;

| — | Ceramic containers of a capacity not exceeding 1 kg. |
| --- | --- |

—

Ceramic containers of a capacity not exceeding 1 kg.

3.6.   Specific rules concerning labelling of the product the registered name refers to

—

4.   Concise definition of the geographical area

The geographical area in which 'Българско кисело мляко / Bulgarsko kiselo mlyako' is produced is the Republic of Bulgaria.

5.   Link with the geographical area

’Българско кисело мляко / Bulgarsko kiselo mlyako' is a product known by this name in Bulgaria and worldwide. It has been the subject of numerous scientific journals, events and publications. The yoghurt is produced throughout the country using a traditional Bulgarian technique, in homes and in industrial conditions. Favourable natural and climatic conditions in Bulgaria contribute to the development of the lactic bacterium Lactobacillicus delbrueckii subsp. bulgaricus which is used in its production. In 1905, at the University of Geneva, Dr Stamen Grigoroff discovered a rod-shaped bacteria in yoghurt from Bulgaria. In 1907, the micro-organism Dr Grigoroff discovered was named Bacillus bulgaricus (Grigoroff) after him, and is known according to Bergey’s classification as Lactobacillus delbrueckii subsp. bulgaricus (the name emphasising the connection with the territory). Nobel laureate Prof. Ilya Mechnikov confirmed Dr Grigoroff’s discovery and developed his theory of ageing linked to the product. Since then, it has gained international renown. An International Symposium on Original Bulgarian Yoghurt was held in Sofia in 2005.

5.1.   Specificity of the geographical area

A relatively mild climate with moderate amounts of heat and moisture is typical for Bulgaria, the geographical area where 'Българско кисело мляко / Bulgarsko kiselo mlyako' is produced. The average annual temperature in Bulgaria is between 10 °C and 14 °C, typical of temperate latitudes. Natural and climatic conditions favour the presence of pastures in both plains and mountain areas, which in turn favours milk production. Grasses, legumes, cereals and over 2 000 types of herbs, such as melilot, field wormwood, Shepherd’s purse and others, grow on pastures and meadows. They provide a balanced and varied diet for the animals and affect the quality, aroma and composition of the raw milk. The grazing of the animals and their supplementary feeding with feed from the geographical area increases the mineral and vitamin content in the raw material.

The climatic conditions contribute to the development of lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus which has been isolated in different parts of Bulgaria. On pages 9–10 of his book Българското кисело мляко по света [Bulgarian yoghurt in the world] (Sofia, 2002), Dr Todor Minkov explains the specific characteristics of the area: ‘During the thousands of years of its existence the microflora has not significantly changed during its millennium of existence in our lands and has largely preserved its genetic features due to the climate [...]. These features are a prerequisite for the fertile land in the region and also for the most active forms of lactic micro-organisms, in this case Lactobacillus delbrueckii subsp. bulgaricus.’ The bacterium is naturally available in Bulgaria, where it is found in large quantities, in its flora and fauna, and in the dew of the grass of the meadows and in spring waters. The specialist scientific journal Scripta Scientifica Pharmaceutica (vol. 1, 2014, p. 25) notes that ‘Lactobacillus delbrueckii subsp. bulgaricus reproduces only on the territory of modern Bulgaria [...]. In other parts of the world, it mutates and stops reproducing after 1-2 fermentations.’ This bacterium affects the specific characteristics of the product.

5.2.   Human factors

The production of 'Българско кисело мляко / Bulgarsko kiselo mlyako' has a centuries-old history and tradition in Bulgaria.

Over time, farmers improved their yoghurt-making skills by heating different types of raw milk and adding a starter. Ethnologist Maria Markova describes the customs and traditional technologies related to yoghurt in different parts of Bulgaria in her article ‘Традиционна технология на българското кисело мляко’ [Traditional technology of Bulgarian yoghurt] (Миналото [The Past], 2006, vol. 2, pp. 48–56). Some used ‘sour thorns’ (sticks held in anthills) as a starter, while others used the dew on Saint George’s Day, when the concentration of the Bulgarian bacterium was the highest, as well as various barks of trees and herbs. The most common method of fermentation, which is still practised, is to use a small amount of yoghurt made the previous days, which is added to the boiled milk. The skill of selecting a suitable starter and creating the conditions for fermentation has been passed down the generations. According to ‘Българско кисело мляко’ [Bulgarian Yogurt] (by senior research engineer Maria Kondratenko et al., Sofia, Zemizdat, 1985, pp. 28–29), ‘In our country, for centuries, shepherds, households and small producers of Bulgarian yoghurt have used natural starter combinations, which represent perfection resulting from long natural selection. The best starters, determined mainly by their taste and aroma, were passed from shepherd to shepherd, from household to household and from producer to producer.’ Knowledge and skills related to starters are key to achieving the taste, aroma and consistency of the product.

In the second half of the twentieth century, original Bulgarian starter cultures were created as part of the shift to industrial production using an established technique. The scientific unit headed by senior research engineer Maria Kondratenko carried out studies to establish the typical taste of the product and to select the micro-organisms to be used in the production of 'Българско кисело мляко / Bulgarsko kiselo mlyako'. For 2 years, the team collected samples from home-made yoghurt as well as from natural sources. The best strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus were isolated, studied and selected in laboratory conditions. This was the beginning of the industrial production of symbiotic starter cultures for this product.

5.3.   Characteristics of the product

The product’s distinctive fresh, lactic acid flavour and aroma are due to metabolic substances, including 34 types of fragrance. They are released during lactic fermentation as a result of the symbiotic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. It is the composition of the starter that determines the taste and aroma of the product. This starter is responsible for the difference in flavour and aroma of 'Българско кисело мляко / Bulgarsko kiselo mlyako' compared to yoghurt produced with starter cultures isolated and produced outside Bulgaria.

On page 61 of their book Българско кисело мляко [Bulgarian yogurt] (Association of Dairy Producers in Bulgaria, Sofia, 2003), senior research engineer M. Kondratenko and Prof. Dr Eng. J. Simov state that Bulgarian symbiotic yeasts ‘contribute to the typicality and strict individuality of the original Bulgarian yoghurt. Thanks to their relationship, the thermophyllous streptococcus and the Bulgarian rod [Lactobacillus delbrueckii subsp. bulgaricus] change the composition of the milk, increasing its nutritional and biological value, building its taste and aroma and giving it its characteristic profile. Both microorganisms release aromatic substances, the quantitative combinations of which form the exceptional aroma of the original Bulgarian yoghurt.’

The product has a higher acidity and a homogeneous and creamy consistency.

The product also owes its specific characteristics to the raw milk, as described in paragraph 3.3. A distinctive feature of 'Българско кисело мляко / Bulgarsko kiselo mlyako' compared to other similar products is the large number of living Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus bacteria in the final product, making it a natural probiotic.

5.4.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The natural and climatic conditions of the geographical area, characterised by moderate amounts of heat and moisture, favour the development of lactic bacteria typical of the regional microflora, such as Lactobacillus delbrueckii subsp. bulgaricus. The sources used for bacterial isolation are the flora, fauna, grassland dew and spring waters.

During lactic fermentation, the two symbiotic bacteria in Bulgarian starter cultures, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, achieve the specific fresh, lactic-acid flavour and aroma of 'Българско кисело мляко / Bulgarsko kiselo mlyako'. The product also owes its specific characteristics to the raw milk, which has to come from the geographical area. The grazing of dairy animals affects the aroma and taste of the raw milk and the high content of Lactobacillus delbrueckii subsp. bulgaricus. The longer grazing period is the reason for the diversity of minerals and vitamins in the composition of raw milk. The raw milk has a specific balanced content of the main ingredients such as potassium, magnesium, phosphorus and calcium, proteins and vitamins (A, B, E, D and folic acid). Over time, the tradition of fermenting milk was developed and kept going in households. Dr K. Popdimitrov states in his book Българското кисело мляко [Bulgarian yoghurt] (1938) that ‘[...] the advantages of the microflora in Bulgarian yoghurt are due to the mass selection that takes place during the daily fermentation of the milk. The starter is usually taken from the best fermented yoghurt, thus creating a natural selection of the microflora.’ This skill is passed down from generation to generation.

’Българско кисело мляко / 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 'Българско кисело мляко / Bulgarsko kiselo mlyako' ‘is the fruit of our climatic conditions and our grandparents’ traditions’ (Българско кисело мляко [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/zashiteni-naimenovaniya/blgarsko-kiselo-mlyako/

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(1)  OJ L 343, 14.12.2012, p. 1.

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