|
|||||||||||||||||||||||||||||||||||||
|
|
|
A.Vogel: Where does whey come from? |
  |
Where does whey come from? Whey is as rich in tradition as cheese, as fresh as milk. In order to obtain cheese from milk, we must ensure that the solid and the liquid components of milk separate. For this to happen, the milk needs to be curdled by means of rennin and lactic acid bacteria making it thick. This solid component consists mainly of milk protein and milk fat: it is made into cheese. The left-over green and yellow liquid is whey. This fluid still contains some of milk’s very valuable ingredients but has very few of the calories. The whey is now fermented with lactic acid with selected bacteria cultures and, in addition, is enriched with dextro-rotatory L(+) lactic acids – a physiologically valuable substance which contributes considerably to A.Vogel Vitality’s beneficial effect because the body can take it up directly. In the final stage, the whey, fermented with lactic acid, is subsequently released from the remaining protein and concentrated in a vacuum. Fermentation guarantees the stability of whey because fresh whey begins to turn approximately two hours after production. Regular consumption of whey influences the digestive tract and hence the immune system in a very positive way. Healthy intestinal flora is not simply a prerequisite for the functioning of the body’s naturally occurring defences, but is also quite fundamental to our health and wellbeing. |
||
|
|
|
|
 |
||
|
||
 |
||
|
