Bryndza lyophilised dry powder is product from the lyophilisation - freezing at – 40°C to obtain all necessary components, including th "live" probiotic cultures.
 

We offer: powder, capsules, food supplements with your own label.

Packing: according to the clients' demand

Our Slovak traditional bryndza cheese is  a natural, spreadable cheese with characteristic odour and taste, produced from raw, unpasteurized sheep's milk on sheep farms in the moutains, made using the traditional method: by milling a lump of matured ewes' cheese.
It is prepared in Eastern Europe, especially in Slovakia and its production dates back to the 18th century.
Bryndza has medicinal properties, which have been clinically proven. It has about twice the amount of calcium than cow's milk, of a higher absorbency and therefore favorably influences osteoporosis.
Furthemore, bryndza possesses many other minerals, is a source of hig-quality proteins, B-complex vitamins, vitamin A, C, D, essential fatty acids, as well as a high content of omega-3 fatty acids. Compared to yogurt and acidified milk, bryndza has up to 10 times more varieties of useful lactic acid bacteria, probiotics and about a bilion CFU (colony  forming units) per gram. Bryndza lowers cholesterol and glucose levels, blood pressure, inflammatory factors and has antioxidant properties.
It is also a rich source of beneficial microorganisms: Lactobacillus brevis, L. collinoides, L. fermentum, L. paracasei, L.buchneri, L. collinoides, L. curvatus,.L.delbrueckii, L. acidophilus, L. rhamnosus, L. helveticus, Enterococcus faecium, E. faecalis, E. durans, E. hirae, Lactococcus lactis, Leuconostoc lactis, Galactomyces geotrichum, Kluyveromyces lactis, Mucor circinelloides.
As a result of digestion of milk protein of bryndza, it contains more free amino acids, than the original milk.