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Sour cream

Sour cream is made by oxidizing the pasteurized and frozen lactic bacteria. Sour cream has positive influences on the digestive tract and it is easily acquired and nutritious. It is the reason for which sour cream is recommended in the case of bad appetite and for digestion improvement.

Cream

Cream is dairy product with the high content of fat which is received from milk processing. Different dishes are prepared with cream, most often sweets and drinks. Also used as therapeutic food. Mixing cream in a milk churn it is possible to receive oil and the “Tan”.

Milk

Milk very valuable product. It is slightly sweetish liquid of white and yellowish color. Milk contains proteins necessary to people, fat, carbohydrates, mineral substances and almost all vitamins. Cheese, yoghurt, milk products, ice cream are made of milk.

Curd

Curd as the most useful dairy product. Curd is made by oxidation of whole or pasteurized milk, removing serum. Curd can be fat, semi fat and fat-free. Protein of curd contains amino acids necessary to the body thanks to which it is considered a unique valuable food.

Matsun

Matsun is a product which history lasts the millennia. It is allocated with big biochemical activity and contains live lactic bacteria which neutralize influence of negative bacteria. It is rich with vitamins and various useful microcells.

Cheese

Cheese is a product prepared from milk. . Production of cheese consists of processes of a pasteurizing of milk, coagulation, removal of serum, cut, moldings, extrusions, salting and maturing cheese. In the course of maturing of cheese lactose turns into lactic acid and due to switching off of carbon dioxide in the dense massif of cheese holes are formed.