Yoghurt

La description

We would like to recommend you the Greek company of production and distribution of fresh, traditional, handmade yoghurt “FATTO A MANNO”. Our company specializes in the biological breeding of sheep and in the production of sheep’s yoghurt which is known about its beneficial effects on the human’s organism. In fact, our products are available in earthen containers in order to not degrade their precious ingredients on the grounds that we are interested in the high quality of our yoghurts. To be more specific we are able to combine pleasure with health! Furthermore, we should underline some important information about our products: 1. Sheep’s milk is both nutritious and delicious. The milk has a rich, bland, slightly sweet taste. It is much higher in total solids than either cow or goat milk and contains up to twice as many of the minerals like calcium, phosphorus and zinc and the all important B group Vitamins. It is sold both fresh and frozen in pint or **0 ml. packs and keeps well for at least 4 months in a deep freeze. 2. Allergic to cow’s or goat’s milk? Unless you are lactose intolerant sheep milk is the ideal alternative. Such allergies cause a wide range of often undiagnosed problems. Being told to come off ‘Dairy Products’ usually only means cow milk products, and not sheep or goats. Calcium deficiency can occur if all milk products are eliminated from the diet. 3. Can’t eat cheese? Try genuine sheep milk cheese. Many people are able to enjoy the delights of eating cheese after years of privation. 4. Can’t sleep? A cup of hot sheep milk before retiring aids a peaceful nights rest. This has been shown to be particularly beneficial for children and elderly people with a bed-wetting problem. 5. The vitamins. Mainly the B complex as well as A, D and E are all essential to good health and are most often recommended to be taken as a supplement. Why bother, when they are all in sheep milk. The milk is particularly well endowed with both Folic acid and B*2 both sold as expensive supplements in every chemist and Health food shop. 6. The Fats. People are often put off by the high fat level quoted for sheep milk. There are a number of things to understand before condemning the milk to be skimmed to be acceptable. Remember that within the so called “fats” are three fat soluble vitamins, ***** incorporated within the fat, without which you could be very ill if not dead. These are A, D and E. Sheep milk contains considerable more of these three vitamins than cow or goat milk. The vitamin D load is 0.*8 g/**0g against summer cow milk at 0.*4 g/**0g (British Nutritional Foundation). Sheep milk also contains a higher proportion of medium/short chain saturated fatty acids and it is believed that this leads to a higher lactose absorption of benefit to the mildly lactose intolerant. The other point is that sheep milk is not as high in saturated fatty acids as other milks, *5% of the fatty acids are either Mono or Polyunsaturated.Another thing is if you or any of your friends ever go on another binge, like the one most of us went on over the New Year, called “the longest party season in history” then drink a glass of high fat sheep milk three hours before you go out and it will line your stomach. Even such notorious drinkers as Keith Floyd recommend drinking “lassi” before going out on the town and that is just yoghurt and water mixed and tastes much better than the much vaunted olive oil remedy. The thing is to prevent the hangover rather than having to cure it. 7. The whey proteins, are the really easily digested form of protein found in milk which does not get incorporated in cheese, but slips out in the whey. Sheep milk is three times higher in this form of protein than cow or goat milk making the whole milk easier to digest. 8. The proteins. These come last because little work has really been done on them in sheep. Lamb is often the most recommended meat for people with intolerance to meat and without a sheep cheese, made of the main protein, casein, is acceptable to almost all who cannot tolerate cow or goat milk products. Also you should be conscious of: Sheep milk appears naturally homogenised with a high protein content and easily digested fat. It makes an ideal substitute for light cream in recipes, particularly sauces, baked or caramel custards and other puddings. It is important never to boil the milk unless fortified or it will become like “egg custard”. A good tip is to heat the milk in a microwave oven. Delicious over cornflakes, porridge or in coffee, it is the perfect alternative milk for people who are not allowed “dairy products” usually only meaning no cow milk products. I hope that you are interested in our products and have a profitable collaboration in the future. Please don’t hesitate to communicate with us for any further information.