BULGARIAN YOGURT Bulgarian yogurt is a fermented milk product. In common with all dairy yogurt, Bulgarian yogurt is produced through the bacterial fermentation of milk, using a live culture of Lactobacillus bulgaricus and Streptococcus thermophilus. Fermentation ends when the yogurt has cooled. The longer the yogurt is allowed to stay warm, the more pronounced the sour flavor becomes. Bulgarian yogurt is similar to other yogurt produced in the Balkans, but it has a distinctive flavor. This is due to the milk of the Bulgarian sheep, which are raised on herb-rich pastures using traditional methods, and to the specific local strains of bacteria used. Another factor influencing flavor is that Bulgarian yogurt is never sterilized after fermentation.

Fermented food

Fermented foods are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. The science of fermentation is known aszymology.

Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice.

Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts,bacteria, or a combination thereof, under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy.

The term "fermentation" is sometimes used to specifically refer to the chemical conversion of sugars into ethanol, a process which is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in the leavening of bread (CO₂ produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar (acetic acid).

ECOTOURISM

Ecotourism is a form of tourism involving visiting fragile, pristine, and relatively undisturbed natural areas, intended as a low-impact and often small scale alternative to standard commercial (mass) tourism. Its purpose may be to educate the traveler, to provide funds for ecological conservation, to directly benefit the economic development and political empowerment of local communities, or to foster respect for different cultures and for human rights. Since the 1980s ecotourism has been considered a critical endeavor by environmentalists, so that future generations may experience destinations relatively untouched by human intervention.Several university programs use this description as the working definition of ecotourism.

Generally, ecotourism deals with living parts of the natural environments. Ecotourism focuses on socially responsible travel, personal growth, and environmental sustainability. Ecotourism typically involves travel to destinations where flora, fauna, and cultural heritage are the primary attractions. Ecotourism is intended to offer tourists insight into the impact of human beings on the environment, and to foster a greater appreciation of our natural habitats.

Responsible ecotourism programs include those that minimize the negative aspects of conventional tourism on the environment and enhance the cultural integrity of local people. Therefore, in addition to evaluating environmental and cultural factors, an integral part of ecotourism is the promotion of recycling,energy efficiency, water conservation, and creation of economic opportunities for local communities. For these reasons, ecotourism often appeals to advocates of environmental and social responsibility.

The term 'ecotourism', like 'sustainable tourism', is considered by many to be an oxymoron. Tourism in general depends upon and increases air transportation, contributing significantly to greenhouse gas emissions from combustion placed high into the stratosphere where they immediately contribute to the heat trapping phenomenon behind global warming and climate change. Additionally, "the overall effect of sustainable tourism is negative, where, like ecotourism, philanthropic aspirations mask hard-nosed immediate self-interest."