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The fermented milk products containing live useful bacteria form the basis for the healthy nutrition. They help to maintain the health, prevent a number of diseases, and provide the body with essential nutrients.
The fermented milk products are characterized by quick and easy digestibility. The lactic bacteria split the major milk protein case into amino acids and peptides that perform the critical functions in the body, such as the restoration of damaged cells, maintaining immunity, protection against toxins. Furthermore, these bacteria produce lactase - an enzyme that breaks down lactose (milk sugar). Due to this, the fermented milk products are usually well tolerated by people suffering from failure to digest whole milk.