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 129/07
Date: 2023-04-13
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Bulgaria, consumer information, cows’ milk cheese, designation of origin, goats’ milk cheese, labelling, product designation, quality control of agricultural products, sheep's milk cheese








C_2023129EN.01006701.xml










13.4.2023   


EN


Official Journal of the European Union


C 129/67






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 129/07)
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 бяло саламурено сирене / Bulgarsko byalo salamureno sirene'


EU No: PDO-BG-02656 — 4.2.2021


PDO (X) PGI ( )

1.   Name(s) [of PDO or PGI]

’Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene'
2.   Member State or Third Country

Republic of Bulgaria
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.3 – Cheese
3.2.   Description of the product to which the name in (1) applies

’Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' is a fermented milk product made from whole cow’s, sheep’s, goat’s, buffalo’s or mixed milk with the addition of starter cultures containing Lactococcus lactis subsp. lactis and Lactobacillus casei, as well as symbiotic starters from the bacteria Lactoba-cillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, obtained by curdling with yeast for cheese, that has undergone necessary treatment, matured in brine and is in-tended for consumption.
Organoleptic characteristics






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Appearance: White, porcelain-like clean cut, with or without isolated air pockets caused by bacteria, without obvious layering, with a colour specific to the type of milk. The pieces are well formed, separate easily, and do not crumble.










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Shape: Parallelepiped pieces with a square base and rectangular sides – length: 100 to 220 mm, width: 100 to 110 mm, height: 80 to 100 mm.










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Size: Between 0,2 and 2,0 kg.










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Colour: White, with a specific shade of colour specific to each type of milk.










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Texture: Moderately firm, pliant.










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Flavour: Specific to mature cheese in brine. Moderately salty with a pleasantly pronounced lactic acid flavour. It is the composition of the starter and the maturation in brine that determine the taste and aroma of the product, rather than the type of milk from various animals. The starter cultures, in which Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus have a symbiotic relationship, as well as the fermentation processes, influence the typical organoleptic properties of the product.




Physico-chemical parameters






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The dry matter of the finished product must be at least 46 % for 'Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' made of cow’s, goat’s and mixed milk, and not less than 48 % for 'Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' made of sheep’s and buffalo’s milk.










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The fat content in the dry matter must be not less than 44 % for cow’s and goat’s milk, 48 % for buffalo’s and sheep’s milk, and 45 % for mixed milk.










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The acidity of the finished product must be between pH 4,2 and 4,4 or between 200 and 300 °T.










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Preservatives, stabilisers and emulsifiers are not allowed in the finished product.










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The percentage of salt must be 3,5 % ± 0,5 % in the total mass of the cheese and 6 to 10 % in the brine.










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The degree of maturity (ratio of soluble to total protein, in %) is not less than 14 % for cheese made of cow’s, buffalo’s, goat’s and mixed milk and 16 % for cheese made of sheep’s milk.










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This degree of ripeness takes place with a minimum maturing period of 45 days for cheese made of cow’s and goat’s milk and 60 days for cheese made of sheep’s, buffalo’s and mixed milk.




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

Feed from outside the geographical area is up to 20 % annually. Supplementation is necessary in unfavourable climatic conditions, when the feed produced in the geographical area is insufficient. Since the animals are given only a small amount of feed from outside the geographical area, the characteristics of the product, which are mainly due to the geographical environment, are unaffected.
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 mineral substances (potassium, magnesium, phosphorus and calcium), proteins and vitamins (A, B, E, D and folic acid) resulting from the grazing of dairy animals. These nutrients are present in the finished product.
The raw milk used in the production of 'Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' originates in the Republic of Bulgaria. A distinguishing feature of the raw milk is the high level of Lactobacillus delbrueckii subsp. bulgaricus.
The starter cultures of the bacteria Lactococcus lactis subsp. lactis and Lactobacillus casei, as well as the symbiotic starter cultures of the bacteria Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, which are not subject to genetic modification, must also be produced on the territory of 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 take place on the territory of the Republic of Bulgaria.






Stage 1 –


Acceptance, classification, standardisation and storage of raw materials










Stage 2 –


Milk pasteurisation










Stage 3 –


Milk curdling










Stage 4 –


Cutting and processing of rennet coagulum










Stage 5 –


Pressing of the curd










Stage 6 –


Salting – wet or dry option










Stage 7 –


Pre-maturation










Stage 8 –


Additional salting and closing of packages










Stage 9 –


Cheese maturation in brine




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

The product is cut, packaged and labelled in the dairy plant in the Republic of Bulgaria where it was produced. Packaging in consumer units after the maturation stage has been completed must take place in the dairy plant in the Republic of Bulgaria where the product was produced. Otherwise, there is a risk of changes in the physico-chemical, microbiological and taste qualities of the product. The product must be packaged immediately after removal from the brine in order to limit contact with air. The product is highly hygroscopic, meaning that it absorbs other odours very easily, possibly giving it a bad taste and affecting its quality. The cheese may be packaged in well-sealed vacuum packs of polyethylene film, metal tins, plastic boxes and wooden casks.
3.6.   Specific rules concerning labelling of the product the registered name refers to

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4.   Concise definition of the geographical area

The geographical area in which 'Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' is produced is the Republic of Bulgaria.
5.   Link with the geographical area

’Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' is known by this name in Bulgaria and worldwide. It has been the subject of numerous journals and publications.
The cheese is produced throughout Bulgaria according to a well-established technique. Favourable natural and climatic conditions in Bulgaria contribute to the development of lactic bacteria such as Lactobacillus delbrueckii subsp. bulgaricus, which is used in its production and affects its specific characteristics.
Dr Stamen Grigoroff, a medical student at the University of Geneva, was credited with the discovery of the bacterium in 1905. Soon thereafter, in 1907, the rod-shaped micro-organism he discovered was named Bacillus bulgaricus (Grigoroff), currently known according to Bergey’s classification as Lactobacillus delbrueckii subsp. bulgaricus (the name emphasising the connection with the territory).
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 the cheese is produced. The average annual temperature for most of Bulgaria is between 10 °C and 14 °C, typical of temperate latitudes. Natural and climatic conditions are a prerequisite for the presence of pastures in both plains and mountain areas, which favours milk production. Natural and sown pastures and meadows provide a balanced and varied diet for the animals due to the presence of grasses, legumes and cereals. These cultures thrive in both lowland and high mountain areas. Over 2 000 types of herbs such as melilot, field wormwood, Shepherd's purse and others grow on natural pastures. The main biologically active substances responsible for their antioxidant properties are phenolic derivatives, and vitamins A, E and C. They benefit the aroma of the feed and the aroma and composition of raw milk. The grazing of dairy animals, as well as supplementary feeding with feed mainly from the geographical area, affects positively the mineral and vitamin content of the composition of the raw milk. The chemical composition, physico-chemical properties and biological maturity influence the taste and quality of the product.
The climatic conditions contribute to the development of lactic bacteria such as Lactobacillus delbrueckii subsp. bulgaricus, ubiquitous in Bulgaria. 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) establishes 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.’ It is the bacterium that affects the specific characteristics of the product.
5.2.   Human factors

The cheese-making industry in Bulgaria boasts a long historical tradition. Historical references to cheese dairies date back to as early as 1558. Passed down the generations, the know-how and traditions held by Bulgarian local family farms are crucial for the production of this cheese. The cheesemakers apply their skills in the technological process, in curdling the milk, cutting the rennet coagulum, pressing the curd and salting it. When the milk is curdled, they monitor the temperature of the raw milk as well as the amount of yeast and starter, as these are crucial for the formation of quality rennet coagulum. The cheesemakers stir the curd by hand with smooth movements in order to avoid fragmentation of the rennet coagulum. Proper manual processing of the rennet coagulum is important to achieve a moderately firm and elastic consistency. Again, by hand, using special multi-cutter knives, the rennet coagulum is cut into cubes of a certain size. Млекарство [Dairy farming] (prof. Nikola Dimov et al., Sofia, 1975) describes pressing as the most delicate stage, which ‘must be adapted so as to allow the excess whey to be separated, the cheese mass to be compacted and the desired crust to form on the surface of the mould’. The knowledge and skills of the cheesemakers are also manifested in the salting process, as the correct and timely salting achieves a moderately salty specific taste. The degree of salting and the rate at which the product is salted are monitored, which affects considerably the microbiological and biochemical processes during maturation and storage. Machinery was introduced in the course of industrialisation but curdling and processing continue to be performed by hand. The craft of cheesemaking is passed down from artisan to artisan, so that the traditional method of making the product is preserved.
The knowledge and skills required for the cheese production have been described in a number of books. In 1872, Читалище magazine published an article entitled ‘Производство на сирене’ [Cheese production] and in 1903, the technique was described by Hristo G. Tahtunov in his book Как се прави кашкавал и бяло саламурено сирене [How to make yellow cheese and white brined cheese]. Two years later, Dr Stamen Grigoroff discovered the bacterium Lactobacillus delbrueckii subsp. bulgaricus, whose strains were isolated and selected in Bulgaria. Combined with Streptococcus thermophilus at a ratio of 1:1 and at a temperature of 39-40 °C, Lactobacillus delbrueckii subsp. bulgaricus adapts to the fermentation process as the cheese matures. The maturing of the cheese gives which 'Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' its specific taste and aroma. In 1934, the Bulgarian Agricultural Company introduced the pasteurisation of raw milk and the use of pure cultures in the production. Subsequently, research by the Institute of Milk Industry in Vidin also revealed that the involvement of the Bulgarian bacterium Lactobacillus delbrueckii subsp. bulgaricus in the production of the product formed the basis of its specific taste and aroma.
5.3.   Characteristics of the product

The specific flavour and texture of the product, as its main characteristics, are achieved by means of a traditional production technology, in which the lactic acid bacteria Lactobacillus delbrueckii subsp. bulgaricus plays a decisive role.
The main function of lactic bacteria in the starter cultures is to produce lactic acid during lactic fermentation. Their enzymes are involved in proteolysis and in the conversion of amino acids into aromatic compounds, and also contribute to the maturing of the cheese. Obtaining the specific flavour of the cheese is a complex process due to the unique mix of microbiological, biochemical and technological factors. The taste of the product is formed not only by the pleasant lactic-acid flavour of this starter and the brine, but also by the light, unobtrusive bitterness of the breakdown products of complex proteins and of certain amino acids, in particular glutamic acid. During maturation, about 130 types of volatile substances: amines, aldehydes, alcohols, carboxylic acids, methyl ketones, ethyl esters, sulphur compounds and aromatic hydrocarbons, are formed in the brine, giving the product its characteristic taste and aroma. The combination of the flavour and aroma forms the ‘bouquet’ of the cheese.
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. Starter cultures of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus affect the pleasant lactic acid flavour and aroma of which 'Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene'. They are formed during the maturation process in the brine. This cheese is produced by means of specific microbiological processes thanks to pure cultures with Lactobacillus delbrueckii subsp. bulgaricus and to specific parameters favourable to their development.
The traditions and skills of the cheesemakers assume a crucial role in the production. They are applied in the technological process, specifically in curdling the milk, cutting the rennet coagulum, pressing the curd and salting it. When the milk is curdled, they monitor the temperature of the raw milk as well as the amount of yeast and starter, as these are crucial for the formation of quality rennet coagulum. This is important for achieving its moderately firm and elastic consistency. Cutting the rennet coagulum by hand using special multi-cutter knives is also important. The knowledge and skills of the cheesemakers are also manifested in the salting process, which achieves a moderately salty specific taste.
The product also owes its specific characteristics to the raw milk, which has to come from the geographical area. The grazing of dairy animals in this area affects the aroma and the taste of raw milk and the high level 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. It has a specific balanced content of mineral substances such as potassium, magnesium, phosphorus and calcium, proteins and vitamins (A, B, E, D and folic acid) The chemical composition, physico-chemical properties and biological maturity of the milk, as well as the maturation conditions, significantly affect the quality and taste of the cheese.
’Българско бяло саламурено сирене / Bulgarsko byalo salamureno sirene' has a wide range of uses in cooking, as its structure becomes elastic when heated. The product is an ingredient in traditional dishes in the region including shopska salad, ‘banitsa’ [a pastry dish], ‘mish-mash’ [a vegetable egg scramble] as described by Maria Baltadzhieva.

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-byalo-salamureno-sirene/


(1)  OJ L 343, 14.12.2012, p. 1.