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Yogurt (or yoghurt) is one of the most famous and widely spread traditional dairy products in Bulgaria, produced by bacterial fermentation of cow’s, buffalo’s, sheep’s and goat’s milk. Yogurt is known on the Balkans since ancient times, when the Thracians have obtained it from self-fermented sheep’s milk. Nowadays, it takes an important role in the diet of the Bulgarians due to its excellent nutritional characteristics and beneficial effects on human health. Besides the rich chemical composition, including all natural nutritional constituents and significant amounts of calcium in a bioavailable form, yogurt possesses many therapeutic effects on lactose intolerance and some gastrointestinal disorders such as diarrhea, inflammatory bowel disease (IBD) and irritable bowel syndrome (IBS), and weight control (McKinley, 2005). Bulgarian yogurt it is often recommended as food for improving of the metabolism, reducing of the cholesterol and even as an anticarcinogenic agent (Fikiin et al., 1997). Many recent studies have demonstrated that yogurt exhibits positive effects on the gut microbiota and is associated with a reduced risk for gastrointestinal diseases, cardiovascular diseases, type 2 diabetes, allergies, respiratory diseases, pregnancy outcomes, as well as for improving of dental and bone health (Fisberg and Machado, 2015). The traditional Bulgarian yogurt, known also as “kiselo mlyako”, is a coagulated milk product, characterized by smooth texture, thick consistency and pleasant sour flavor. The uniqueness of Bulgarian yogurt is famous worldwide and it is attributed to the country’s microclimate and the specific fermentation by symbiotic cultures of …