Description
Brand: Natural Probiotic Selection
Characteristics:
- Can be used in all kinds of yogurt machines
- Contains the natural bacteria "Lactobacillus bulgaricus" and "Streptococcus thermophilus"
- Contains the natural bacteria "Lactobacillus gasseri", Lactobacillus rhamnosus".
- One bag is enough to prepare 1 liter of natural yogurt
- Each sachet of this yogurt culture is gluten-free and suitable for vegetarians
Binding: Food & Beverages
Model number: Bolgari
Item number: Bolgari
Details: Product descriptions
Bulgaria's long and close relationship with yogurt in its history dates back to the Thracians, the indigenous people of the Balkan Peninsula, who lived there more than 3,000 years ago. As the ancient Thracians rode their horses every day, they casually produced one of their staple foods—yogurt—by wearing a lambskin sack of milk on their belts, which, thanks to their body heat, produced "yog urt." "Jog" means "slicable" in Thracian, and "urt" means "milk." At the beginning of the 20th century, Dr. Stamen Grigorov discovered the specific bacterium, "Lactobacillus bulgaricus," that causes milk fermentation. The scientist identified two other bacteria—a Streptobacillus and a harmful Streptococcus thermophilus—which, it turns out, form a perfect symbiosis with the Lactobacillus. He also discovered that these two bacteria are not part of the human intestinal flora, but are nevertheless very beneficial if ingested. The Russian bacteriologist Ilya Mechnikov, a Nobel Prize winner in physiology and medicine, who was interested in Dr. Stamen Grigorov's discovery, linked epidemiological knowledge about the high life expectancy of Bulgarian farmers to their everyday food – yogurt. He correlated yogurt consumption with the likelihood of longevity, because according to his studies in 36 countries, more people lived to the age of 100 in Bulgaria than in other countries.
Address of manufacturer/importer
4 Dobrich str. Razgrad, Bulgaria, Phone +359 (84) 661548
EAN: 3800223100511
Package dimensions: 3.9 x 2.8 x 1.1 inches
