Author Topic: Bulgarian vs. regular buttermilk  (Read 3611 times)

Offline Moojoo

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Bulgarian vs. regular buttermilk
« on: November 29, 2009, 07:45:51 PM »
Is there a flavor difference in the finished cheese when using bulgarian buttermilk rather than regular buttermilk? I know it tastes different, and is made with different bacteria but after aging a cheese would it be different? Has anyone ever tried?

Sorry if someone already asked this, I couldn't find anything about it.


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Offline Alex

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Re: Bulgarian vs. regular buttermilk
« Reply #1 on: November 30, 2009, 12:06:41 AM »
Except the milk, cheese characteristics and taste are based on the type of culture/bacteria. Try to find out the kinds of bacteria in that yogurt.
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Offline Moojoo

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Re: Bulgarian vs. regular buttermilk
« Reply #2 on: November 30, 2009, 11:14:05 AM »
Bulgarian buttermilk is cultured with Lactobacillus bugaricus and Lactobacillus lactis, and regular buttermilk is made with Streptococcus lactis and Leuconostoc citrovorum. Or at least the ones I looked at at the store down the road are.

I found this neat chart with some bacteria and what they're used in online: http://www.science-projects.com/dairybacteria.htm

It doesn't have any information on what kind of flavor the bacteria make.

Offline Alex

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Re: Bulgarian vs. regular buttermilk
« Reply #3 on: November 30, 2009, 11:53:49 AM »
Excellent chart Moojoo,
You have more than a clue about the relation between the type of bacteria and the type of cheese
Alex-The Cheesepenter

Offline DeejayDebi

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Re: Bulgarian vs. regular buttermilk
« Reply #4 on: November 30, 2009, 10:05:57 PM »
Good show! I spent several hours assembling that infomation to make a chart about a week ago.  :D


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