Bulgaria, known by many as the homeland of the yoghurt is in the bottom of the list of yoghurt consumption in Europe, recent surveys show.

The consumption of dairy products in this country has decreased by 60% over the past 5 years. In 2000, the average daily consumption of yoghurt in Bulgaria was 165 g per person, whereas it now stands at 70 g per person.

The consumption of fresh milk in this country is also getting progressively lower. It has decreased by 49%.

In the beginning of the 20th century, West European scientists made a large study of Bulgarian food, motivated by the long average lifetime of people in Bulgaria. At that time Bulgaria was the country with the largest number of people over 100 years old in the world. Their hypothesis was that this is due to the local yoghurt /Lactus Bulgaricus/ consumed in big quantities.

Lactobacillus Bulgaricus is a Gram-positive bacterium, which, altogether with the Streptococcus Thermophilus, is a major factor in the yoghurt production. These bacteria ferment the lactose in the milk to lactic acid, causing the milk to curdle and for yoghurt. Lactobacillus Bulgaricus is exported in several countries in the world, and is especially well known, for example, in Japan.

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