2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The village of Studen Izvor is located near Trun, in the valley and both banks of the Vukanshtitsa River. It is located in a compact place, without separate neighborhoods, which is typical for mountain villages. Apart from the incredible nature, which is the unchanged way of life of the local population for thousands of years, the village of Studen Izvor can boast of something else.
It houses the only yogurt museum of its kind. It was opened on June 29, 2007, when the first Bulgarian Yogurt Festival was held in Trun.
Thinking about the things typical for Bulgaria, one of the first things that comes to mind is yogurt. It is different from Western yogurt, and the bacterium that gives it its usual taste is called bulgaricus.
The history of yogurt has much in common with the village of Studen Izvor. It is the birthplace of Dr. Stamen Grigorov - the discoverer of the yogurt bacterium Lactobacillus bulgaricus. The museum that adorns the village today is near the doctor's home. The collection is gathered in a large two-storey house in the center. Decorated with flowers and the Bulgarian tricolor, it cannot be missed.
Entering the first floor, the visitor finds himself in a living room with the traditional interior of a typical Bulgarian house from the middle of the 19th century. On the second floor there are two rooms - a library and an exhibition hall.
Of interest in the library is the huge collection of materials for yogurt collected over the years. It began with the first scientific publication of Dr. Stamen Grigorov in 1905 on yogurt, printed in French.
Among the latest publications are those from just a few years ago by Prof. Akiyoshi Hosono of Shinshu University, Japan, related to scientists' attempts to prove the anti-cancer properties of the bacterium Lactobacillus bulgaricus.
In the next exhibition hall is presented an extremely realistic model, which traces the whole process - from the production of raw milk, industrial production and the sale of the finished product on the market.
On the walls, information boards acquaint guests with interesting facts about yogurt, its production, production technology and nutritional and biological value.
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