Acidophilic bacteria were discovered and depicted by science in the early 20^th century. In 1963 Armenian microbiologist Levon Erzinkian isolated the specific strain, which he patented a year later. Since then acidophilic milk, fermenting through this strain started being produced in Armenia, Ukraine, Kazakhstan and Moldova under different trademarks. This is part of the information you can find on the inside of the pack of Bulgarian acidophilic yogurt, appearing as part of the products of a popular dairy producer in Bulgaria. The product stirred interest during the specialized food expo “The World of Milk” staged in Sofia. According to technologists in the milk industry, this is the most innovative of all milk products appearing in the market in latter years. In order to reach a taste to the liking ofBan consumers, the specialized food engineering firm based in Gabrovo made around 30 recopies, introducing in the milk together with the traditional Bulgarian milk bacteria Lactobacillus Bulgaricus and Streptococcus thermophilus also the acidophilic ferments Lactobacillus acidophilus. 

In this way a new product is born – one of good nutritive quality, introducing into the human organism in addition useful bacteria for health improvement. “Innovations in food industry have become quite usual. However, we are lucky to come across knowledge related to these bacteria and find out about the benefits they provide for human health” says Ivan Lessev on whose idea the new milk type was developed.

“The acidophilic bacteria re the first ones a baby comes across upon birth, if born the natural way. These bacteria are one of the two most useful ones for the human organism. The way we produce them and offer them in yogurt, gives a very good chance for them to persist and the organism to acquire them and form colonies in the stomach, making an organism better resistant to stomach and intestinal problems. Such acidophilic milk is produced for more than 50 years in some countries. In those countries, such products are traditionally offered in milk kitchens for infants. Acidophilic milk has thus proved its good qualities and it is about time it reaches Bulgarian consumers as well. The difference between the Bulgarian product and the ones in the countries of origin is that there it is mainly offered as a curative and diet product.  We, on our side, have tried to bring it closer to the taste of Bulgarian consumers. For the purpose we have added to the ferment the Bulgarian bacteria Lactobacillus Bulgaricus. In this way, we have added to the usefulness of original Bulgarian yogurt, yet another healthy component.”

Yogurt is one of the basic products Bulgarians have on their table and we are keen on traditional taste and quality. That is why the launching of a new variety is a true challenge for the producer.

“The new brand fully resembles the Bulgarian yogurt, but it is not produced uniquely with the Bulgarian bacteria. This is the main difference", Ivan Lessev further explains. "The important thing is that in our milk we have added two more components, which are natural prebiotics . They are not food for the human, but are food for the good bacteria in our organism. In this way we try to help the survival of the bacteria, which keep illnesses away. Unfortunately, in the process of engineering new foods, certain components that are not natural are introduced. This “chemistry” as we have got used to call it, is unfamiliar to the human organism. It tastes good, we often cannot tell it from the natural product, but it does not provide the same nutrients, which we can get from the natural product. Unfortunately the number imitation products coming on the market is growing. But they are much too far from the natural products.”

English version: Iva Letnikova