El yogur bĂșlgaro - Bulgarian yoghurt

Bulgaria estĂĄ considerada como la Patria del Yogur. Existen estudios cientĂ­ficos que acreditan que hace 4000 años, los Tracios (los antiguos BĂșlgaros) estaban ya familiarizados con el yogur. Desde Tracia, el producto se introdujo en TurquĂ­a, y luego en Asia Menor y en la totalidad de la PenĂ­nsula BalcĂĄnica. El Premio Nobel, reconocido cientĂ­fico ruso y fundador de la ciencia de la inmunologĂ­a, Ilia Mechnikov, describe al yogur BĂșlgaro como un excelente agente antienvejecimiento. La bacteria que contiene Ă©ste, ataca, bloquea y neutraliza las toxinas, depurando el organismo. La bacteria causante de la fermentaciĂłn lĂĄctea fuĂ© descubierta en 1903 por el doctor BĂșlgaro Stamen Grigoroff, quien publicĂł y presentĂł su trabajo cientĂ­fico dedicado al yogur BĂșlgaro ante el Instituto Pasteur de Paris, Francia. En su honor, la nueva bacteria descubierta fuĂ© llamada inicialmente “Bacterium Bulgaricum Grigoroff”, aunque despuĂ©s pasĂł a denominarse “Lactobabilus Bulgaricus”. La bacteria, como afirmaba el cientĂ­fico, bloquea la proliferaciĂłn de bacterias patĂłgenas, con lo que retrasa el proceso de envejecimiento del organismo humano. Lo mĂĄs sorprendente es que la “Lactobabilus Bulgaricus”, desarrolla las citadas cualidades y caracterĂ­sticas sĂłlo en el territorio de Bulgaria. Trasladada a otras latitudes, la bacteria se transforma y, aunque el yogur obtenido con esa misma bacteria tiene un sabor similar al del yogur BĂșlgaro original, sus propiedades no son las mismas perdiendo incluso su capacidad para retrasar el proceso de envejecimiento. Por consiguiente, se hace necesaria la adquisiciĂłn del agente fermentador BĂșlgaro original. Hay 21 paĂ­ses de todo el mundo que compran este agente a Bulgaria. El principal consumidor de yogur BĂșlgaro (exceptuando por supuesto a la propia Bulgaria), es JapĂłn. En 1972, la corporaciĂłn Japonesa “Meidji Group” comprĂł la licencia para producir yogur BĂșlgaro. En 2002 esa licencia se ha renovado por 20 años mĂĄs. Los Japoneses consideran al yogur BĂșlgaro como uno de los tesoros mĂĄs grandes de Bulgaria, y consumen anualmente 200.000 toneladas de este producto, realizando la fermentaciĂłn con el agente original comprado en Bulgaria. “Kuup Schweiz” consiguiĂł en 1997 la exclusividad para el mercado Suizo. Otros paĂ­ses a los que se exporta el agente fermentador original, son Francia, Alemania, Corea del Sur, etc. El descubridor de la bacteria, el doctor Stamen Grigoroff, trabajĂł en distintos paĂ­ses Europeos antes de regresar a Bulgaria, donde comenzĂł a trabajar en la investigaciĂłn del cĂłlera. CombatiĂł las enfermedades de sus pacientes, haciĂ©ndoles comer rebanadas de pan enmohecido cubiertas con el hongo de la penicilina. Sin embargo, no fuĂ© Ă©l quiĂ©n descubriĂł la penicilina; lo hizo el BritĂĄnico Alexander Flaming no mucho despuĂ©s. Luego, el doctor Grigoroff trabajĂł en un hospital de MilĂĄn en Italia. Finalmente, falleciĂł en Bulgaria en 1945.___________________________________________Bulgaria is considered to be the Motherland of the Yoghurt. Scientific studies affirm that 4.000 years ago the Thracians (Bulgarians ancestors) were acknowledged with the yoghurt. From Thracia, the product was introduced in Turkey, then in Minor Asia, and the whole Balkan Peninsula in general. The Nobel Prize winner, the re-known Russian scientist and founder of the immunology science, Ilia Mechnikov, describes the Bulgarian yoghurt as a magnificent anti-ageing agent. The bacteria that contains the Bulgarian yoghurt - attacks, blocks, and neutralizes the toxins, depurating the organism. The bacteria that causes the fermentation of the milk was discovered in 1903 by the Bulgarian Dr. Stamen Grigoroff, who published and presented his scientific work dedicated to the Bulgarian yoghurt, in front of "Pasteur Institute" of Paris, France. In honour of its discovery the bacteria was called initially "Bacterium Bulgaricum Grigoroff", but later it became reknown as "Lactobabilus Bulgaricus". The bacteria, as the scientist affirmed, blocks the proliferation of the pathogenic bacterias, thus it postpones and delays the ageing process of the human organism. It is most amazing though that the "Lactobabilus Bulgaricus" presents the above mentioned features and characteristics only on the territory of Bulgaria. If moved to other latitudes, it mutates, and although the obtained yoghurt by this same bacteria has a taste very similar to that of the original Bulgarian yoghurt, its qualities do not remain the same and it loses itÂŽs postponing effect on the ageing process. Hence, it is necessary to purchase the original Bulgarian fermentation agent. There are over 21 countries worldwide that buy that original agent from Bulgaria. The major consumer of Bulgarian yoghurt is Japan (excluding Bulgaria itself, naturally). In 1972 the Japanese corporation "Meidji Group" had bought the license to produce Bulgarian yoghurt. In 2002 itÂŽs been renewed for 20 more years. The Japanese consider the Bulgarian yoghurt as one of the biggest treasures of Bulgaria, and consume 200.000 Tons of this product, annually, curdling the original fermentation agent bought in Bulgaria. "Kuup Schweiz" got an exclusivity for the Swiss market in 1997. Other countries that purchase the original Bulgarian yoghurt agent are France, Germany, South Korea, etc. The founder of the bacteria, Dr. Stamen Grigoroff, worked in several European countries before he returned to Bulgaria and started working on cholera investigation. He fought against the illness of his patients by making them eating moulded bread covered by the fungus of the penicillin. He didnÂŽt get though to the discovery of the penicillin; it was the British Alexander Flaming not long after Dr. Grigoroff, who discovered it. Later Dr. Grigoroff worked in a hospital in Milan, Italy. Finally, he died in Bulgaria, in 1945.
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