Frequently Asked Questions
Our recipe produces a tart, European-style yogurt, containing friendly bacteria and nutrients linked to the health and longevity of the Bulgarian people. The unique, active bacterial cultures in our yogurt are essential to the yogurt-making process. The primary species is Lactobacillus bulgaricus, discovered by the Bulgarian microbiologist Dr. Stamen Grigorov in 1905. Special strains of this species are used to create Trimona’s distinctive tangy taste and homemade-yogurt aroma.
L. bulgaricus is a beneficial lactic acid bacteria essential to the yogurt making process. It was discovered by the Bulgarian microbiologist Dr. Stamen Grigorov back in 1905 and originates from Bulgaria. It was coined bulgaricus in honor of the country the scientist was born. Trimona tastes just like the original old-time yogurt of the ancient Bulgarians who lived in the Rhodope Mountains. However, not all L. bulgaricus strains of this species are the same. There is a variety of strains currently in use. All yogurts around the globe are using L.bulgaricus.
Greek yogurt is by definition strained yogurt, which means that most of the liquid whey fraction is removed. Trimona Bulgarian yogurt retains it, because this watery part, which a lot of people dump in the sink, is stocked with vitamins and minerals. We need the balance of the two milk proteins which work in symbiosis – whey protein is fast digesting but short lived, and casein lasts for hours and promotes satiety.
Lactose is a naturally occurring sugar in milk which some people have digestive troubles with. Trimona yogurt is easy to digest because its lactose content is diminished substantially during the fermentation process. This is what gives it the distinguished tart and tangy taste, which means less sugar/lactose. Our special bacteria consume most of the lactose and convert it into lactic acid which helps with forming of the curd. In addition, the yogurt bacteria inoculated in our milk produces lactase, an enzyme which breaks down the lactose. Indeed, many consumers with lactose intolerance have tried our yogurt and don’t usually experience any discomfort.
Our fermentation process begins with 6-8 hours fast fermentation in incubator followed by approximately 20 hours of slower post fermentation. The total fermentation time is about 30 hours. The acidity level (pH) of our final product is 3.7 – 3.8 and that is considered low as far as yogurt goes. Most yogurts have a pH 4.2 and up. One decimal point makes a big difference. Lower pH means less sugar/lactose which is the goal of our production process. A number of lactose intolerant consumers and SCD (Strict Carbohydrate Diet) watchers have safely consumed Trimona.
- The two main proteins in yogurt are casein and whey. Casein can be further divided to alfa, beta and kappa caseins. The difference between A1 and A2 milk is in their beta-casein.
- 8000 years ago, a mutation of the beta casein has occurred in Holstein and Friesian cows. In 1993 scientists in New Zealand discovered that consuming these cows’ milk may trigger an autoimmune response and cause Type 1 diabetes in children. It was named A1 beta-casein and A2 beta-casein.
- When proteins are ingested, they are broken down to amino acids. The beta-casein is made of 209 amino acids. During this historical mutation one of them, called proline was replaced by histidine at the 67th The peptide bond between 66th and 68th amino acids is strong, whereas the linkage between histidine with them is weak and it’s easily broken down by digestive enzymes. When histidine breaks off from the peptide chain, it forms a segment of 7 amino acids called beta-casomorphin-7 (BCM-7). Did you hear morphine? Yes, that’s correct, it’s an opioid. Our immune system reacts to the appearance of this opioid.
- Here is an interesting hypothesis. Opioids slow down waste excretion from human body and may affect lactose intolerant people. The longer the indigested lactose sticks around, the better chance it is given to ferment in the GI tract and cause problems.
- There is also a connection between Celiac disease, lactose intolerance and milk products consumption. Celiac is an autoimmune disease which results in reaction to gluten and occurs in the small intestine. Its inner wall is covered by thin layer called “villi” where digestive enzymes are produced. If the villi are damaged due to body’s own reaction to gluten, the enzymes production including lactase is impaired. That means that the lactose remains indigested. A damaged intestinal wall will cause leaky gut which will allow BCM-7 to reach the blood stream. BCM-7 can also pass through the blood-brain barrier.
- Trimona yogurt is made with 100% A2A2 tested cows. We have multiple consumer testimonials stating improved digestive health and zero complaints caused by digestive discomfort.
One serving per cup has only 6g.
Yes. We don’t have additives, artificial preservatives, sweeteners, or gluten thickeners added to our yogurt.
There are 6 beneficial bacteria in our yogurt: Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacilus rhamnosus, Lactobacillus paracasei and Bifidobacterium. In our new superfood yogurt line we use a special probiotic strain of L. bulgaricus named G-LB-44 (aka ProViotic) which is well studied and proven to inhibit or kill potentially pathogenic microorganisms. Our manufacturing process guarantees eleven weeks of shelf life for these species and their count is in the billions even at the end of the product’s shelf life.
The protein content in Trimona yogurt is what is natural from unadulterated dairy. Eight grams per serving is a healthy shot of protein, especially when whey is part of it. It’s important to get enough protein every day, but there’s such a thing as too much, especially when it is of poor quality.
Not all protein is the same. Whey protein and casein are exceptional sources of amino acids and we need both of them. Whey is fast-digesting and is quickly broken down (15-20 minutes after consumption) to amino acids. Casein is a slow-digesting protein which slowly releases amino acids into blood circulation, promoting satiety and blocking protein breakdown. Both work in perfect symbiosis – whey has higher levels of leucine, a potent amino acid that stimulates protein synthesis. Protein quality trumps quantity any day. That’s the promise of Trimona yogurt
Trimona is a whole dairy product that retains all the healthy fat and the fact that is grass-fed and organic makes a profound difference in nutrition. There are 5g of saturated fat and 1g of polyunsaturated fat in the form of Omega-3 and Omega-6 fatty acids. Multiple research studies indicate that Omega-3 fatty acids may improve chronic health conditions such as cardiovascular disease, neurodegenerative disease, and rheumatoid arthritis. Trimona uses grass-fed milk which provides higher content of this essential fatty acid.
Omega-6 is presented by CLA (conjugated linoleic acid) and the research shows that CLA may have an effective role as an anticarcinogenic, antiobese and antidiabetic agent. In recent years fermented foods have raised scientific interest in CLA and its role in cardiovascular health.
The cholesterol in Trimona yogurt is similar to that in any whole milk dairy product. But cholesterol is not the problem. Cholesterol is an integral part of the human body, and is not a bad thing until it becomes damaged by poor diets, lack of freshness, overcooking, lack of antioxidants and nutrients, high-carb, low-fiber, etc. Scientists consider cholesterol from foods a minor component of blood cholesterol. Plus, it comes packaged with an abundance of healthy fats in our yogurt that far outweigh any ill effect. In fact, grass-fed yogurt is one of the very few foods shown in clinical trials to reduce the risk of type 2 diabetes.
Yes. Raw milk is good for you but it’s rarely available in stores. Government agencies in many states require pasteurization of dairy products for public safety. Pasteurization kills all the unwanted pathogens and milk spoilers. The live active cultures in yogurt are added afterwards to provide the digestive, detoxifying, anti-inflammatory benefits that have been appreciated for millennia by eastern European people. Pasteurization provides a nonantagonistic environment for the inoculated bacterial yogurt cultures to grow without competition.
No. We use only WHOLE MILK from GRASS-FED, organic cows. Fats from whole, grass-fed milk are beginning to be appreciated for their health benefits. We can provide many supportive documents and links to trusted sources upon request.