Buttermilk

Product Price Stock Add to cart 500g - 1.3% fat 7.30 lei 627 pcs lei All our products brea the oval stamp. Thus, the product meets all the european norms and is made for intracommunity commerce. The prices don't include the cost of the isothermic packing and shipping.

Description

Buttermilk, sour milk, and naturally fermented milk are essentially the same product, produced using a broader spectrum of mesophilic lactic acid bacteria. It has a flavor similar to traditional farm-fresh milk. It ranks third among fermented dairy products and is generally well tolerated by people with a strong digestive system.

Casein (or milk proteins), once transformed by lactobacilli and yeasts, becomes readily digestible, meaning the digestive system no longer has to break it down itself. Dairy products properly fermented by lactobacilli and yeasts provide nutrition equivalent to what our digestive system would naturally produce from freshly consumed milk. Up to the age of two, the human body performs this digestion efficiently because all the necessary digestive enzymes are present. As we grow older, the levels of these enzymes gradually decrease, making dairy products more difficult to digest.

Lactose is the natural sugar found in milk. In some people, allergic or intolerance-like reactions to dairy products occur because their digestive system cannot naturally break down lactose into digestible components. The pancreas plays an important role in this process. By adding a specific enzyme (lactase) during milk processing, lactose is broken down into glucose and galactose, making it easier to digest and helping to prevent or reduce adverse reactions.

Ingredients

Pasteurized semi-skimmed milk, 1.3% fat, selected lactic cultures.

Average nutritional values /100g of product

My cart

• A⁺ Comm. security
• A⁺ Page security
• A⁺ Server security
• A⁺ Page security
• Good100 / 100 Page speed