Kamelia Mihaylova
Bulgaria is known all over the world for its yogurt. In Japan, for example, yogurt has been produced under a Bulgarian license under the name “Bulgaria” for more than 50 years, and millions of Japanese people start their day with Bulgarian yogurt.
Yogurt has long-proven beneficial effects on the human body. It improves the condition of the intestinal microflora, favors the gastrointestinal tract and normalizes peristalsis. For this reason, it is recommended as part of a complete diet and it is considered as a food for longevity.
Yogurt with a fat content of 2% and 3.6% is a complete food for all ages. It is an invaluable source of probiotics. Calcium, potassium, magnesium, phosphorus, sodium and chlorine are constantly present in milk, and we all know how useful they are.
Bulgarian scientists regularly study the composition of milk and find that its beneficial properties are a good prevention against many diseases and alarming symptoms such as high blood pressure, high cholesterol and others.
According to some researchers, the word „yogurt“ was born on Bulgarian land. Scientists claim that the Thracians who lived here first called the lactic acid products they made with it. Today, «yoghurt» is the word that people from different parts of the world use to name yogurt.
Historical studies show that lactic acid fermentation and lactic acid products have been known in Bulgarian lands since ancient times. Centuries later, in 1905, after many experiments, the Bulgarian scientist Prof. Stamen Grigorov discovered “one stick” in the composition of yogurt. It remains in history as “Lactobacterium bulgaricum” after the homeland of its discoverer. Thus, the history of the famous bacterium Lactobacillus bulgaricus becomes Bulgarian history.
