Although this is a fresh cheese especially suitable for people with lactose intolerance, it can be consumed by anyone who wants to enjoy easy digestion without sacrificing the benefits of dairy.
Lactose is the carbohydrate or natural sugar, more important in milk. During the process of developing the Lactose-free Traditional Cheese, lactase is added, the digestive enzyme that is responsible for splitting the two lactose (glucose and galactose). Thus, the folding process is previously performed and no longer need to occur during digestion, making easy the process of absorption of nutrients directly.
Lactose-free Traditional Fresh Cheese is the same that Classic Traditional Fresh Cheese, but without lactose, retaining very similar in terms of energy value nutritional characteristics, immediate early (carbohydrates, proteins and lipids), vitamins and minerals.
Mean values for:
839 kJ / 202 Kcal
Of which saturates
Of which sugars