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Commercial yoghurt

Commercial yoghurt

Bulgarian Standard (BDS 12-72): 6

Yoghurt is classified under this standard according to the type of milk used, viz. ewes', cows', buffaloes' and mixed. The milk and cream used must comply with the relevant standards and the starter must consist of Lactobacillus bulgaricus and Streptococcus thermophilus in an approximate ratio of 1:2 in cold seasons and 1:4 in hot seasons.

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Accession: 000044283

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