Bulgarian national standard
This national standard refers to yogurt, produced by cow, sheep, buffalo,goat/caprine/ milk or mixed milks, processed by fermentation with symbiotic cultures of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, isolated in Bulgaria only, not subjected to genetic modifications and designated for consumption.
Benefits of Bulgarian Yogurt
Yogurt is identified as a reason for longevity. Bulgaria is one of the countries with the biggest number of people aged 100 years and older.
Bulgarian yogurt is one of the best probiotics out there. Probiotic means “for life“ and refers to living organisms that can result in a health benefit when eaten in adequate amounts.
Yogurt is an excellent source of „good“ bacteria that is needed in the digestive tract. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases. Healthy levels of good bacteria also promote digestive health and boost the immune system.
It is believed to help prevent osteoporosis.
It reduces the risk of high blood pressure.
Active cultures help certain gastrointestinal conditions including lactose intolerance, constipation, diarrhea, colon cancer, inflammatory bowel disease, H. pylori infection and many others.
Bulgarian yogurt is organic yogurt and organic yogurt is an excellent diet food. Not only yogurt is nutritionally sound but it also makes you feel fuller faster. It is a good source of proteins too.
Bulgarian Yogurt Culture
Bulgarian yogurt has long been known for its unique qualities. For yogurt to be considered Bulgarian, it needs to be made with two specific cultures – Lactobacillus Bulgaricus and Streptococcus Thermophilus. The bacteria that contributes to transforming milk into yogurt and giving it its unique qualities, Bacillus Bulgaricus, grows only in Bulgaria and hence it is difficult to make Bulgarian yogurt anywhere else in the world without having the proper Bulgarian yogurt starter culture.
It would be difficult to prove unequivocally the origin of Bulgarian yogurt, but the fact is that Bulgaria has a strong tradition of making yogurt. Traditionally Bulgarians have consumed a notable quantity of yogurt per head and is noted historically for the production of high quality yogurt, including using a unique variety of micro-organism called Lactobacillus bulgaricus in the manufacturing process. It has even been claimed that yogurt originates from Bulgaria. Though this cannot be substantiated, Bulgaria has been part of a region that has cultivated and consumed yogurt from as far back as 3000 BC.
Some historians view the Balkans as the “homeland” of yogurt.