White brined cheese has been made by ancient tribes inhabited the Balkan Peninsula. Bulgarians populated these areas made cheese from sheep’s, cow’s goat’s and buffalo’s milk. Cheese is a traditional Bulgarian product with specific taste.
Mild climate, huge green meadows and pastures, rich vegetation in mountain areas gives the best conditions for production of milk with excellent gustatory and nutritious quality. White brined cheese has been made using this high quality milk.
Excellent taste and texture of cheese are result of special technology, determinant fac-tors are micro flora and “Lactobacillus Bulgar-icus” bacteria. Lactobacillus Bulgaricus has powerful probiotic properties supporting balance in intestinal flora.
Cheese is a good source of proteins, mineral salts, calcium and potassium and has a short-chain of fatty acids.
Different types of cheese contain 21-22% proteins 24-25% milk fats and about 1,5% carbohydrates. Cheese also has a high content of calcium – about 520 milligrams per 100 grams which is essential for healthy bones. When cheese has been produced using high quality milk and following the technology, degradable nitrogen is about 25% of the content. It helps absorption of high levels of proteins in human body.
- are responsible for normal working of digestive system
- strengthen the immune system
- suppress harmful microorganisms in human body
Shelf life of white brined cheese.
Under optimal conditions cheese can be preserved more than one year. Cheese is a long-lasting milk product suitable for direct consumption, for cooking tasty meals and it is perfect for salads.
White brined cheese is a healthy food for all ages. It is an important part of everyday menu for children and sportsmen, it is even included in diet of astronauts.