Milk processing system in the Balkan Mountains, central Bulgaria

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Other Title
  • ブルガリア中央部・バルカン山脈地域における乳加工体系
  • ブルガリア中央部・バルカン山脈地域における乳加工体系--カビを利用した熟成チーズの発達史論考
  • ブルガリア チュウオウブ バルカン サンミャク チイキ ニ オケル ニュウカコウ タイケイ カビ オ リヨウ シタ ジュクセイ チーズ ノ ハッタツ シロンコウ
  • —A hypothesis on the development history of mature cheese using mold—
  • ─カビを利用した熟成チーズの発達史論考─

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Abstract

 The purpose of this paper is 1) to investigate the milk processing system in the Balkan Mountains, central Bulgaria, 2) to analyze its characteristics, and 3) to discuss a development history of maturation/non-maturation, mold using/mold non-using in cheese processing. It was confirmed there are fermented milk processing series and solidifying-additives using series in the milk processing system of the central Bulgaria. It was found out that the fermented milk processing series consists of the following sub-series: a) heating lactic fermented milk processing sub-series which produce fermented milk for direct consumption; b) non-heating naturally fermented milk processing sub-series specialized for the production of butter oil; c) non-heating naturally fermented milk processing sub-series for the production of naturally fermented milk possible for long-term storage. As for the solidifying-additives using series, it was found out that rennet, citric acid and fermented milk are used as a coagulating agent in cheese production, and brine or both brine and bleu-mold are used in the maturation stage of the cheese making process. Two characteristics of the blue-mold cheese production in central Bulgaria can be distinguished first, this kind of cheese is produced only during the cold season in winter, and second, the blue mold grows naturally on the cheese.<br> Considering the case study of cheese production in Bulgaria and the natural environment conditions of the Balkan Peninsula, West Asia and West Europe, the development history of mature cheese using mold was considered that 1) the use of rennet possibly originated in the Balkan Peninsula, 2) the use of rennet as a cheese production technique spread from the Balkan Peninsula both to the East (the region of West Asia) and the West (the Western European region), 3) due to the hot climate in West Asia, storage of milk products rather than appreciation of those taste is put on higher priority in the milk processing, and the techniques of non-maturation and non-mold using are applied to the cheese making in the region, 4) in the Balkan Peninsula, two important factors namely, the cool climate and appreciation of food taste have contributed to the development of cheese maturation techniques, and mold and non-mold cheese coexist under the environment of not-high humidity due to the feeling of dislike for moldy foods, and 5) cool climate, high humidity and appreciation of food taste in Western Europe are the three key factors which have contributed to the development of mature cheese using mold in the region.

Journal

  • Milk Science

    Milk Science 60 (2), 85-98, 2011

    Japanese Dairy Science Association

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