“Chigee” is a fermented drink traditionally made from mare's milk in the Inner Mongolia Autonomous Region of China. We isolated and identified the yeasts in five chigee samples collected from the households of Mongolian nomads. Among the lactose-fermenting yeasts, Candida kefyr was predominant (21.3%) followed by Kluyveromyces marxianus var. lactis (11.1%). Of the non-lactose-fermenting yeasts, C. krusei was primarily isolated (18.5%) followed by Saccharomyces cerevisiae (14.8%) and S. servazzii (14.8%). Pichia cactophila (12.0%) and C. valida (7.4%), non-sugar fermenting yeasts, were also identified.

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 The purpose of this paper is to make clear the characteristics of milk processing system in the South-west of Bulgaria and figure out the transition history of milk processing techniques in Bulgaria. It was confirmed that the Bulgarian system shares some techniques in common both with fermented milk processing series and with the solidifying-additives using series. It was considered highly possible that the fermented milk processing series seen in Bulgaria today originated from West Asia. Meanwhile, it was found that some significant differences from the West Asian fermented milk processing series are the Bulgarian one stops at the stage of making fermented milk and butter, without further processing those into cheese and butter oil. This change can be explained with the cool temperate weather environment in the Balkan Peninsula which allows for the conservation of milk products with relatively high water content. We also considered that the Bulgarian cheese processing techniques which use the method of brine maturation hold an intermediate position between the West Asian cheese production techniques where no maturation methods are used and the European cheese production techniques which are specialized in cheese maturation. Therefore, it was considered proper to conclude that the Bulgarian cheese processing techniques formed the basis of the European cheese processing. Furthermore, since the rennet was initially used for curdling raw milk and butter-churning, and was later applied to cheese making in the Balkan Peninsula, this geographical region can be nominated as the cradle of cheese made by rennet additives. In this sense, the tradition of milk processing in Bulgaria today keeps some very old techniques which are important from the view point of the human milk processing history. However, many of these traditions have been threatened under the influence of the socialism system, as well as under its collapse and recent EU accession. The ability of Bulgaria to protect its agricultural system and its culture is now being put to the test.

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 The author received the first JIDF MITSUOKA Award from JIDF for contribution to research and developments on functional milk proteins, in particular κ-casein glycomacropeptide (GMP), lactoferrin (Lf), and lactoperoxidase (LPO). These proteins are important not only for their biological significance but also for their wide application in food industries. I do not intend to review overall functions and application of these proteins, but discuss our studies that have been done and some functions of interest, taking recent development into consideration. We found the pH dependent molecular weight change of GMP, which led to an invention about an industrial manufacturing process of GMP with ultra-filtration from cheese whey. In order to apply multi-functional Lf to general food, we developed a pasteurization method of heat labile Lf. We further invented a technology to prepare FeLf that is a multi-iron/Lf complex with thermal stability, without unfavorable sharp taste nor side effects caused by iron. Lactic acid bacteria in yogurt keep producing acid during storage under refrigeration. We, however, found the yogurt with added LPO suppresses the acidification during storage. The yogurt has been accepted by consumers, because they enjoy fresh taste in anytime until the expiration date. Thus our studies were successful in terms of contribution to product developments; however many research subjects about physicochemical and biological properties of these proteins remain unsolved. I would like to expect some of milk mysteries are revealed in near future by young researchers who join the milk science.

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