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Cultural category：Food processing techniques
The Аrchives of IEFSEM-BAS
| number | inv. № aeim IV_3226 |
|---|---|
| title | A Sarakachan dairy |
| Year of the photography | 1940～1960 |
| Period | 1950 |
| Place of the photography | Unknown Unknown |
| photographer | Vassil Marinov |
| Ethnic group | Sarakachan |
| Explanation | The equipment of this Sarakachan dairy includes the following tools and vessels: a keg (kaché [Bulg.]) for churning milk, a churn-staff (krastáchka [Bulg.]) for smashing cheese curd (sírenina [Bulg.]), a basket (kosh [Bulg.]) for scalding cheese curd, a tin can for measuring milk, a mould for yellow cheese (kashkavál [Bulg.]), and a wooden knife (nozh [Bulg.]) for cutting cheese curd. |
| keywords 1 | Sarakachan |
|---|---|
| keywords 2 | dairy |
| keywords 3 | milk-processing |
| keywords 4 | technology |
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| Author of the text | Svetla Rakshieva, Maria Markova, Elka Mincheva |