Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Reduces blood pressure, Enhances calcium absorption, Strong & healthy muscles, Helps to maintain blood pressure, Improves blood sugar level, Improves metabolism rate, Presence of calcium, Presence of calcium makes teeth strong & healthy, Prevents cavities
Antioxidative effect, Favorable for infants, Helps to gain weight, Absorps of Calcium & Vitamin B
Other General Benefits
Enhances calcium absorption, Good for bones, Good for eyesight, Good for immune system, Low fat food, Low sodium, Stimulates the growth of health promoting bacteria, Nourishes colon cells
Favorable for infants
Skin Care
Adds brightness to skin, Gives a smoother skin, Gives glowing and flawless skin, Helps in reducing anti- aging looks, Natural skin softner, Nourishes with a soft, supple and a glowing skin
Natural moisturizer, Gives a smoother skin
Nutritional Importance & Uses
Uses
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Used in the preparation of Yak milk soaps
Nutritional Importance
Contains vitamin A, Good source of Calcium, Good source of proteins, Low fat, Low sodium
Contains high levels of Fat, Good source of protein, Rich in polyunsaturated fatty acids, Vital source of vitamins
Allergy Symptoms
Abdominal pain, Anaphylactoid reaction, Bloating, Constipation, Diarrhea, Eczema, Hives, Labored breathing, Loss of appetite, Nausea, Swelling of mouth, tongue or lips, Swelling of throat, Vomiting, Wheezing
Diarrhea, Difficulty in breathing, Gas, Itchy Skin rashes, Nasal stuffiness, Nausea, Nausea, accompanied by vomiting, Sometimes bed wetting, Vomiting
What is
Swiss cheese is a mild cheese made from cow's milk and has a firmer texture than baby Swiss. The flavor is mild, sweet and nut-like.
Yak milk is the milk obtained from yak. It is sweet to taste and has rich fat content.
Flavor
Nutty, Sweet
Sweet
Aroma
Fruity, Strong
Sweet
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
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Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
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Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
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Preparation Time
3- 4 hours
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Refrigeration Temperature