酸香保加利亞乳酪
Trimona 的保加利亞式乳酪有益腸道健康
Trimona 的保加利亞式乳酪，是一款味道酸香、有益腸道健康的家庭日常主食。有別於其他種類的乳酪，保加利亞式乳酪於製作過程中不經過濾步驟，這意味著製作過程中使用的乳清並不會於最後一口中流失，保留其獨特濃烈的酸香味道，以及更多有益腸道健康的益菌。
令乳酪得以成形的關鍵元素——保加利亞乳桿菌，正是以其發現地保加利亞命名，乳酪至今仍是當地文化中不可或缺的日常主食。
創辦人 Atanas Valev 於 1990 年代由家鄉保加利亞移居紐約時，下定決心要將自己自小熟悉的保加利亞乳酪，延續至人生新篇章之中。於是，他在背包中裝了幾罐乳酪隨身帶上飛機，並沿用同一批「菌種」培養至今。
Trimona 只採用來自賓夕凡尼亞州 Amish 農場乳牛的 A2A2 牛奶製作，因為身兼認證營養師的 Valev 堅信這才是正確之道。相較於較常見的 A1 品種牛奶，A2A2 牛奶僅含 A2 型 β-酪蛋白，此蛋白正是數百年前所有乳牛所產牛奶的原始形態，隨時間演變才逐漸出現 A1 突變品種。對於乳製品敏感人士而言，A2A2 牛奶普遍被認為較容易消化。
英文原文
Trimona's Bulgarian Style Yogurt is a tangy and gut health-friendly household staple. Unlike other types, Bulgarian-style yogurt is not strained during the production process. This means the whey that's used to make it isn't lost in the final bite, keeping its unique, strong tang and more healthy bacteria to benefit gut health.
The element that makes yogurt exist, Lactobacillus bulgaricus is named for the country where it was discovered and where yogurt continues to be a daily staple for the culture.
When founder Atanas Valev moved from his home in Bulgaria to New York in the 1990s, he was determined to keep the Bulgarian yogurt he grew up on as a part of his new chapter. So, he packed a couple of jars in his backpack — on the plane — and continues to use that "mother" bacteria today.
Trimona uses only A2A2 milk, from cows on Amish farms in Pennsylvania, because Valev, a certified nutritionist himself, feels strongly that it's the right way to go. A2A2 milk, in contrast to the more common A1 variety, contains only the A2 form of beta-casein protein, which all cows produced centuries ago and over time has shifted to the A1 mutation. For people with dairy sensitivities, A2A2 is thought to be easier to digest.
- 來源
- Trend Hunter
- 發布
- 2026-08-19
- 品類
- Food
- 出處
- trimonafoods