Harmonica Non-Homogenized Organic Yogurt From Bulgaria

S$18.00 for 2 cups, 200ml each.

Our dairy facility where we produce HARMONICA Organic Bulgarian Yogurt, is located in the village Malo Buchino, at the
foothills of Lulin mountain -- just few minutes away from Sofia, the capital of Bulgaria. We have been producing HARMONICA
yogurt since 2008.

The cow's milk is delivered from family-owned organic cow farms in Dobrodan village which is located in the Troyan Balkan Mountains within the central part of Bulgaria. The cows there live the most natural and happy way of cow's life ever: always free, never being fastened with ropes, freely grass-pasture fed, drinking only pure spring mountain water, never treated with synthetic growth hormones (rBST) or antibiotics. A specialized cistern tank-truck delivers the raw milk from both the organic farms to the dairy processing facility in Malo Buchino, where our team of skilled technologists and microbiologists creates the HARMONICA yogurt using the original Bulgarian technology.

5 REASONS we to be proud with our Bulgarian Organic Yogurt

1. Our cows are grass-pastured fed
   The natural cow's grass-feeding causes that very specific and awesome herb-scent and taste of the milk. But what is more important for your health is that grass-fed cow's milk has the perfect balance ratio of Omega-6 to Omega-3 fatty acids. Omega-6 and Omega-3 polyunsaturated fatty acids are what are referred to as the "essential fatty acids"
   because our bodies cannot manufacture them. Grass-fed cow's milk is known to contain much higher quantities of the healthy fats such as Conjugated Linoleic Acid (CLA) and Omega-3 fatty acids compared with grain-fed cows.
   
   
2. Our cows live happily and free
   The cows in our both organic cow-farms are never roped -- they are really happy cows, free to stray around within the mountain farm lands, wherever they wish. Thus: we deliver milk from happy and healthy cows, never been exposed to stress factors!
   
   
3. Our farms are bio-organic
   Our farms are certified as ecologic and organic according to the European Regulation on organic farming -- Council Regulations (EC) No 834/2007, and No 889/2008. There are many efforts, investments and care done about the highest state of cleanliness of the soil, waters and bio-environment within and around the farms themselves.
   
   
4. We do not homogenize the milk in our dairy processing
   During homogenization, milk is forced at high pressure and temperature through tiny holes to break its fat molecules into smaller globules. This results in fat molecules with a much higher than normal membrane concentration of casein and whey proteins which has the potential to increase their allergenic properties. In addition, beneficial components have been found in the membrane of the fat molecules in milk that help suppress
   pathogenic organisms and protect against multiple sclerosis, Alzheimer disease, depression, and stress, but homogenization eliminates these benefits. Also, after the homogenization the natural milk-texture and the naturally occurring creamy layer (kaymak) are irrevocably and completely gone. But besides getting lost these textural physical properties of the yogurt, what is even worse is that the homogenized milk is by many scientists' researches
   believed and proved to be harmful to the human body -- causing heart diseases and cancer, as well as it also renders difficulties in the digestion of the nutritious compositions in milk. That is why we DO NOT homogenize the milk!
   
   
5. We do not reconstitute / skim the milk (to do it low-fat)
   Most dairy processing factories skim the whole milk (remove all the milk-fat) and then put it back as to get the desired fat-content percentage. This -- we strongly believe -- is an unwanted and expendable processing of milk and we prefer to have the milk as it naturally comes from cows and to process it as less as possible and needed. It is already scientifically proven that a potential problem with consuming skim milk or low-fat milk is vitamin A
   deficiency. Because vitamin A is a fat soluble vitamin, its concentration in milk is reduced through the removal of fat. As a result, when skim milk or low fat milk is consumed and digested, the vitamin A needed for the assimilation of its protein is drawn from the liver. This can deplete the body's reserve of vitamin A, and in turn, increase the risk of autoimmune disease and cancer. That is why we DO NOT reconstitute and skim the milk!
   

The Live Probiotic Culture

Our live probiotic culture that creates the famous Bulgarian yogurt consists of two "good bacteria" -- Lactobacillus Bulgaricus and Streptococcus Thermophilus. We use unique symbiotic combinations of strains, isolated in Bulgaria, which have never been genetically modified!

During the fermentation process, two ferment and aromatic substances are being formed while the bacteria's division is going on -- these are Diacetyl and Acetaldehyde which both determine the end product's taste and scent. What we do is -- we select the combination of Lactobacillus Bulgaricus and Streptococcus Thermophilus in such a way, so that we achieve the best taste and aroma.

However, nonetheless what a great taste the yogurt might have, its health benefits are due to the amount of the live ¡°good¡± bacteria inside. On the spot, at our dairy processing facility, prior sending the yogurt to market, we always perform a thorough analysis of each and every parcel, including microscopic pattern, cell-morphology and other routine lab-tests.

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To order, please call or visit:

Nutrimax Wellness Store, Singapore
390 Victoria St #02-30 Golden Landmark (Opp. Raffles Hospital) Singapore 188061 Tel: 6292 2991, 83338375 (Mobile)