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Sheep cheese (bryndza) lyophilised powder
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| Post Date: | Oct 11,2016 |
| Expiry Date: | Apr 09,2017 |
| Detailed Description: |
Quantity: 1000Kilograms Price:1 USD Kilograms Payment Method: T/T Bryndza lyophilised dry powder is product from the lyophilisation, - freezing at - 40 ° C to obtain all necessary components, including the "live" probiotic cultures. We offer: powder, capsules, food supplements with your own label Packing: according to the client's demand Sheep milk products have their long-term tradition in Slovakia and they have recently become very popular because of their beneficial effects on human health. Bryndza, the basic and most typical Slovak sheep cheese, is well-known on the domestic as well as foreign markets. Our Slovak traditional bryndza cheese is a natural, spreadable cheese with characteristic odour and taste, produced from raw, unpasteurized sheep's milk on sheep farms in the mountains, made using the traditional method: by milling a lump of matured ewes’ cheese. It is prepared in Eastern Europe, especially in Slovakia, and its production dates back to the 18th century. Bryndza has medicinal properties, which have been clinically proven. It has about twice the amount of calcium than cow's milk, of a higher absorbency, and therefore, favorably influences osteoporosis. Furthermore, bryndza possesses many other minerals, is a source of high-quality proteins, B-complex vitamins, vitamin A, C, D, essential fatty acids, as well as a high content of omega-3 fatty acids. Compared to yogurt and acidified milk, bryndza has up to 10 times more varieties of useful lactic acid bacteria, probiotics, and about a billion CFU (colony forming units) per gram. Bryndza lowers cholesterol and glucose levels, blood pressure, inflammatory factors, and has antioxidant properties. It is also a rich source of beneficial microorganisms: Lactobacillus brevis, L. collinoides, L. fermentum, L. paracasei, L.buchneri, L. collinoides, L. curvatus, .L.delbrueckii, L. acidophilus, L. rhamnosus, L . helveticus, Enterococcus faecium, E. faecalis, E. durans E. Hira Lactococcus lactis, Leuconostoc lactis Galactomyces Geotrichum, Kluyveromyces lactis, Mucor circinelloides. As a result of digestion of milk protein of bryndza it contains more free amino acids than the original milk. During the processing of sheep milk of the cheese and bryndza, there was recorded decrease milk sugar, which is important for individuals with lactose intolerance. Bryndza lyophilised dry powder is product from the lyophilisation - freezing at – 40°C to obtain all necessary components, including th "live" probiotic cultures. |
| Company: | RAWA pharm. [ Other Country ] |
| Contact: | RAWA |
| Tel: | +42-19-483-28589 |
| Fax: | |
| Email: | info@wpc80andlactose.com |
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