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About Dairy products

lebese

Dairy products are products made from cow’s or goat’s lebese. They are an excellent source of protein, essential amino acids, and khalsiamo.

Milk is the primary source of nutrition for any organism. Through the mother’s milk, a person gains strength and grows from birth.

Melemo ea lihlahisoa tsa lebese

Ho tloha mehleng ea khale, lihlahisoa tsa lebese are especially valuable and healthy. Dairy products are useful for their protein, essential amino acids, and carbohydrates for the development of the body, phosphorus, potasiamo, calcium, vitamins D, A, and B12.

Yogurt, chisi and milk are good for teeth, joints, and bones. Fresh dairy products fight free radicals, reduce the effects of radiation, remove toxic substances and heavy metal salts.

Kefir and fermented baked milk are recommended for diseases of the gastrointestinal tract. Kefir fungi restore beneficial intestinal microfrol, strengthen the immune system, fight against dysbiosis, chronic fatigue, and insomnia.

Bolila tranelate is a real storehouse of vitamins (A, E, B2, B12, C, PP). It is needed for bones and the esophagus. Kase e bitsoang Cottage cheese is famous for its high content of calcium and phosphorus, sodium 'me magnesium, Koporo, and zinc, which have a beneficial effect on brain function. Cottage cheese is especially beneficial for the elderly.

Butter contains a lot of proteins, carbohydrates, vitamins A, B, D, E, PP, tšepe, calcium, magnesium, phosphorus, sodium, copper and zinc. The oil normalizes the functioning of the nervous system and the brain. But the product contains a lot of calories, so it is worth using it wisely.

Kotsi ea lihlahisoa tsa lebese

Leha e na le melemo eohle, lihlahisoa tsa lebese li ka kenya letsoho kholisong ea mafu a fapaneng. Haholo-holo haeba kefir, chisi ea kottage kapa yogurt e entsoe ka lebese leo e seng la tlhaho, ka ho eketsoa ha lintho tse bolokang.

Hangata lebese le baka ho kula kapa ho se mamellane ka bomong ho protheine lactose.

Ka chisi ea kottage, tranelate e bolila, kapa chisi ho na le casinine, e ka bokellanang 'meleng, e kopanya lijo ebe e thatafatsa ts'ebetso ea eona.

Ho noa khafetsa lihlahisoa tsa lebese tse seng tsa tlhaho ho lebisa ho mokhathala o sa feleng, ho ruruha, letshollo, ho opeloa ke hlooho, methapo ea mali e koetsoeng, atherosclerosis le arthrosis.


Mokhoa oa ho khetha sehlahisoa se nepahetseng sa lebese


Haeba u batla ho fumana melemo eohle ea lebese, joale khetha lebese la naha. Kamora ho e reka, ho molemo ho e belisa, hobane likhomo kapa lipoli tsa polasing ha li na mafu.

Haeba ho sa khonehe ho reka lebese la tlhaho, joale ha u khetha lebenkeleng, ela hloko mofuta oa ts'ebetso ea lebese. Ho molemo ho etsa lebese la pasteurized (kalafo ea lebese ka har'a 63 ° C), libeke tsa sterilized (tse phehiloeng), moo lintho tsohle tsa bohlokoa li bolaoang.
Please note that the packaging states that the milk is “selected whole”. This means that the drink is made from raw materials of the best microbiological indicators and from permanent proven farms.

Ha u khetha kefir, ithute ka letsatsi la tokollo le liperesente tsa mafura a sehlahisoa. Se ke oa reka kefir ea khale ka liperesente tse tlase tsa mafura (ka tlase ho 2.5%). Sehlahisoa se joalo ha se na thuso.

Cottage chisi ea boleng bo holimo e 'mala o mosoeu ka' mala o boreleli. Haeba boima bo le bosoeu ba lehloa, sehlahisoa ha se na mafura. Cottage chisi e ntle e na le tatso e sa nke lehlakore, e nang le bolila bo fokolang. Haeba bohloko bo utloahala, boima bo fetiloe ke nako.

When choosing yogurt, study its composition, release date, and shelf life. “Live” yogurts are stored for no more than three days. The number of beneficial bacteria in yogurt is reduced by 50 percent on the second day. A high-quality product should contain milk, cream, bifidobacteria, and a yogurt starter culture.

Tlhaloso ea litsebi

Lebese ke sehlahisoa se rarahaneng hoo re bileng re e-so utloisise ka botlalo hore na se tlisa 'mele o mokae. Moeli feela ke tšekamelo ea liphatsa tsa lefutso, ha batho ba baholo ba ka ba le mamello ea lactose. Joale lebese lohle le baka pherekano ea meno. Empa batho bana ba mamella lihlahisoa tsa lebese tse lomositsoeng (kefir) hantle. Ka lebese le tlotsitsoeng, ha ho letho le molemo le lulang le le protheine le calcium.

Needless to say about yogurts with fillers, unless they are thermostatic and obtained in the usual way – by fermentation. Cheese and cottage cheese are a storehouse of trace elements and vitamins. There are Li-vithamine tsa B, fat-soluble vitamins A, E, and tryptophan, the precursor of serotonin. Good quality cheese has a beneficial effect on the nervous system: relieves nervous tension and anxiety. It is even recommended to eat a piece of cheese before going to bed.

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