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Cooperation between Bulgaria and Greece in dairy technology



Cooperation between Bulgaria and Greece in dairy technology



Khranitelna Promishlenost 28(8): 35-36



A programme of cooperation between Bulgaria and Greece includes the following tasks: study of the composition of cows', ewes' and goats' milk in the Ipiros region of Greece and the Smolyan and Plovdiv regions of Bulgaria, as a basis for development of suitable technological processes; comparison of processes used for manufacture of Kefalotyri cheese in Greece and Bulgaria, with a view to optimizing and standardizing its quality; investigation of possibilities for optimal utilization of goats' milk, e.g. by development of new types of cheese and mechanization of existing processes; and studies on whey utilization, and in particular on mechanized manufacture of whey products in Greece. The programme is being carried out mainly by the Agronomic Institute in Athens and dairy laboratories in Plovdiv. The cooperation has already resulted in a Greco-Bulgarian patent for a method of producing goats' milk cheese. Apart from Kefalotyri cheese, Greece has a number of other cheeses which have Bulgarian counterparts, e.g. Feta is very similar to White Pickled cheese and Kasseri corresponds to Kachkaval.

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