Bulgarian vs. regular buttermilk

[Moojoo]

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.

[Alex]

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.

[Moojoo]

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.

[Alex]

Excellent chart Moojoo,
You have more than a clue about the relation between the type of bacteria and the type of cheese

[DeejayDebi]

Good show! I spent several hours assembling that infomation to make a chart about a week ago.