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Nutritional properties Recommended for any diet and age, this cheese is featured by a protein content of 35-40% and a balanced content of fatty matters and mineral salts. It is easily digestible since fermentation turns part of both protein and lipid fractions (fatty substance) into easily assimilable elements. It also contains high concentrations of live milk enzymes.   Back Home Page Forward Copyright (c) 1999 THEO MULTIMEDIA - Hosted by:AGRARIA.IT