Over the past two years quality of Bulgarian white brined cheese and yogurt has become much better in the comparison with what it was in 2009. This became clear from the results of independent research of white brined cheese and yogurt, which were announced today at the press conference in Ministry of Agriculture and Food. The research was commissioned by the Bulgarian Association “Active Users”, in cooperation with the University of National and World Economy.
“The research proves that Bulgarians indeed have already eaten high-quality dairy products and we managed to return the traditional Bulgarian taste to our tables”, said Minister of Agriculture and Food Dr. Miroslav Naydenov. He reminded that under similar research made two years ago, Bulgarian bacteria “lactobacillus bulgaricum” was found only in one product and there were no cheeses at all close to the standard. Today the research proves that most cheeses and yogurts at the market are close to the Bulgarian State Standard, even they were not produced according to its requirements, as it is voluntary”.
Executive Director of Bulgarian Food Safety Agency Dr. Yordan Voynov noted that good results are due to the joint efforts of institutions, non-governmental organizations and media. Dr. Voynov announced that Agency exercises strict control over producers and therefore almost all tested brands covered the standard requirements.
19 brands of white brined cheese and 16 brands of Bulgarian yogurt have been tested under the project are tested, six of them are produced according to the Bulgarian State Standard. Samples have been taken from stores and tested in an independent laboratory, explained the initiators of the research. Executive Director of Bulgarian Association “Active users” – Bogomil Nikolov and scientists from the University of National and World Economy also attended the press conference. Mr. Nikolov explained that some increase of the price of the dairy products is observed, but this price corresponds to the higher quality.