Yogurt:
HISTORY, BENEFITS AND DIFFUSION OF YOGURT: A FOOD PRODUCT MORE AND MORE APPRECIATED

The two main reasons of the worldwide success of Pregel Yogurt Gelato, first created in 1985, are the following: the qualities of yogurt and – equally important- the innovative mind of Dr Luciano Rabboni.
Yogurt is considered an essential food for wellbeing, and it has become a central element of the daily diet for increasingly more consumers. This is why the creation of Yogurt Gelato has transformed Gelato, from being a purely sweet treat into an “healthy temptation”.

 

HISTORY BITS
The first recorded mention of this food dates back to 2000 BC, to ancient Middle East societies, that utilized yogurt as a method to preserve milk.
The actual origins of fermented milk are lost in the mists of time, yet its geographical roots in the middle east are proved: we can find a few hints of this food in the traditional “Arabian Nights” tales, and semantic studies states that the word yogurt comes from the Turkish term “yogurmak” that means mix/blend
The unceasing migrations of populations from the Eastern Europe steppes helped disseminate yogurt all over the Mediterranean basin throughout the following centuries; Phoenician, Egyptian, Greek and Roman campaigns later completed the diffusion of this product in a large part of the world.

 

The product as we know it has Armenian Caucasic origins, but the bacteria lineage mostly spread in Europe is actually Bulgarian.
Only at the beginning of XX century, thanks to Russian microbiologist Dr. Metchnikoff of Paris Pasteur Institute, scientific studies about yogurt bacterial flora and analysis on its effects on intestinal diseases first started. Metchnikoff was intrigued by the uncommon longevity of Caucasic populations (huge yogurt consumers) and, in his studies, he was the first to identify Lactobacillus Bulgaricus and Thermophilus Streptococcus, which are two bacteria responsible for milk fermentation, and therefore, of yogurt.