Bulgarian Yogurt. Why Is It Special?
Author: Leticia Celentano
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Yogurt is a valuable source of nutrients - proteins, vitamins, calcium and live microorganisms
There are not many written documents about the origin of Bulgarian yoghurt, but the available ones give grounds to assume that it is a product different from the existing types of yoghurt in different parts of the world. There are enough reasons to accept the fact that yogurt originates in our lands. Herodotus also wrote that sheep's yoghurt was a gift from the Thracians.
Yogurt is obtained as a result of lactic acid fermentation in milk. The main microorganisms involved in the fermentation of yogurt with two - Lactobacillus bulgaricus and Streptococcus thermophiles.
Composition . In composition, fermented milk resembles the fresh milk from which it is obtained, but at the same time they have many differences. After lactic acid fermentation, yogurt differs in chemical composition from fresh. The changes that occur under the action of lactic acid bacteria determine the nutritional value of the product. The chemical composition of different types of yogurt is different and is determined by the type of milk, the breed of animals, nutrition, application of technology, etc.
Studies show that yogurt has a higher nutrient density than fresh. The reasons for this are the changes that occur as a result of fermentation. The milk sugar content is reduced by 20 - 30%. The remaining amount of milk sugar serves as a source of energy.
Yogurt is a rich source of calcium that can fully meet a person's daily needs. Yogurt contains more calcium than fresh - over 400 mg per serving. It also contains potassium, protein and B vitamins. Studies show that regular consumption of yogurt strengthens the immune system.
The lactobacilli in it support the activity of the intestines, increase the amount of absorbed nutrients, keep the digestive system healthy.
Women who consume four servings of yogurt a week are significantly less likely to suffer from genitourinary tract infections.
To make sure that yogurt contains healthy bacteria, the basic rule is to look for "live yeast" or "organic" on the label . The maximum amount of live bacteria can enter the body only if we consume yogurt as soon as possible after fermentation. Real yogurt usually has a short shelf life of between 3 and 5 days, stored in the refrigerator.