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Eurohaus d.o.o. Sarajevo released its SASE Daily Trade report for July 25, 2007 containing the following charts and tables:

SASE turnover

Traded stocks Turnover
172.585 stocks 4.540.830,96 KM

BIFIX

Value Abs. change Change
8.172,98 170,08 2,13 %

Top 5 Stocks with highest turnover

Symbol No. of stocks Value Price Change
FDSSR 3.677 1.447.857,41 KM 393,82 KM 1,37 %
ENPSR 2.822 267.192,01 KM 94,63 KM 7,11 %
RMUBR 1.288 230.103,27 KM 178,72 KM 3,92 %
BHTSR 3.222 204.105,62 KM 63,32 KM 1,81 %
JPEMR 777 187.542,00 KM 241,59 KM 2,81 %

SASE - Top gainers

Symbol Price % Turnover
ZRKSR 5,46 22,14 160.614,30
RADCR 3,51 8,00 1.210,95
ENPSR 94,63 7,11 267.192,01
PLINRK1 10,81 7,03 10.810,00
KTKVR 3,25 6,32 5.172,10

SASE -Top losers

Symbol Price % Turnover
JPKMR 2,05 -14,58 1.172,60
RMNTR 90,00 -9,09 12.420,00
SPBUR 0,28 -6,67 5.600,00
PZPMRK2 14,00 -6,67 1.750,00
STVKRK3 41,41 -4,72 20.166,00

*****
To view the original document, please click on the link below:
http://reports.aiidatapro.com/BHBB/Eurohaus/SASE_daily_trade_25.07.07.pdf

*****
Copyright: 2007 Eurohaus d.o.o.. All rights reserved.
For further Information please contact Eurohaus d.o.o., 16 Azize Sacirbegovic Str. , 71000 Sarajevo, Bosna i Hercegovina
Tel. +387 33 720 900, fax: +387 33 710 611, e-mail: info@eurohaus.ba, web site: http://www.eurohaus.ba

*****
AII Data Processing does not endorse in any way, the views, opinions or recommendations expressed above. The use of the Information is subject to the terms and conditions as published by the original source, which you have to read and accept in full prior to the execution of any actions taken in reliance on Information contained herein.

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Lactobacillus bulgaricus, the bacterium that gives Bulgarian yoghurt its unique flavour and thickness, can be found only in Bulgaria...
Lactobacillus bulgaricus, the bacterium that gives Bulgarian yoghurt its unique flavour and thickness, can be found only in Bulgaria. Yoghurt may seem like something new because of its current popularity but it has been around for centuries. Basically, all yoghurt is cultured milk. The bacteria used most commonly are Lactobacillus bulgaricus (named so because yogurt was first discovered by the people of Bulgaria) and Streptococcus thermophilus. This is what gives yoghurt its jelly-like texture and semisour, tangy taste.
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