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.
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.
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 into alpha, beta, and kappa caseins. The difference between A1 and A2 milk lies in their beta-casein proteins. Around 8,000 years ago, a mutation in the beta-casein protein occurred in Holstein and Friesian cows. In 1993, scientists in New Zealand discovered that consuming milk from these cows might trigger an autoimmune response and contribute to type 1 diabetes in children. This variant was named A1 beta-casein, while the original form was termed A2 beta-casein.
When proteins are ingested, they are broken down into amino acids. Beta-casein consists of 209 amino acids, but due to the historical mutation, one amino acid—proline—was replaced by histidine at position 67. This change weakens the bond in the peptide sequence between amino acids 66 and 68, making it more susceptible to digestion. When histidine breaks away from the peptide chain, it forms a fragment of seven amino acids known as beta-casomorphin-7 (BCM-7). Did you notice the word “morphine” in beta-casomorphin? Yes, that’s correct—it’s an opioid. Our immune system reacts to the presence of this opioid, leading to potential health effects.
Here’s an interesting hypothesis: opioids can slow down waste elimination from the body, which may exacerbate lactose intolerance. The longer undigested lactose remains in the gastrointestinal tract, the greater the chances of its fermentation in absence of the enzyme lactase, leading to digestive issues.
There is also a correlation between celiac disease, lactose intolerance and BCM-7. Celiac disease is an autoimmune disorder triggered by gluten, which damages the inner lining of the small intestine, particularly the villi—tiny projections responsible for nutrient absorption and enzyme production, including lactase. When the villi are damaged, lactase production decreases, leaving lactose undigested. Additionally, a compromised intestinal wall may become “leaky,” allowing BCM-7 to enter the bloodstream. BCM-7 can also cross the blood-brain barrier, potentially affecting neurological functions.
Milk produced from 100% A2A2-tested cows has been associated with improved digestive health, with consumers reporting fewer complaints. This reinforces the importance of A2 milk in promoting better digestion and overall well-being.
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 comes naturally from unadulterated dairy—6 grams per serving is a healthy shot of protein, especially when whey is part of your daily diet. Getting enough protein every day is essential, but when it comes from dairy, its type, balance and quality matter—not all proteins are the same. Whey protein and casein are both exceptional sources of amino acids and our bodies need both of them. Whey is fast-digesting protein that quickly breaks down (15-20 minutes after consumption) into amino acids, while casein digests slowly, gradually releasing amino acids into the bloodstream. This helps promote satiety and prevents excessive protein breakdown. Together, they work in perfect synergy. Whey has a higher level of leucine, a key amino acid that stimulates protein synthesis, making both protein quality and quantity important. 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.