The article reviews the dairy production and associated terms in historical context. Some processing technologies are described, which have an effect on naming. The encounter of various cultures in Bulgaria is highlighted, where terms of Roman, Greek, Slavonic and Turkic origin coexist.
Key words: milk, lactose intolerance, curdle, cheese, butter.
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Journal "Balgarska rech"
Faculty of Slavic Philology
Sofia University "St. Kliment Ohridski"
15 Tsar Osvoboditel Blvd., Room 139A
Sofia 1504, Bulgaria
tel. + 359 2 930 8393
editors@bgrech.eu
www.bgrech.eu
