The plant-based live-culture drink — without milk, dextran matrix, distinct microbial profile, donor value in small
Tejtermékek (élő kultúrákkal)
The fresh-cheese class — mesophilic LAB ferment, high casein protein, cornerstone of classic Central European cuisines.
A2-like casein profile + high MFGM — an allergen matrix different from cow milk, better tolerance for milk-sensitive
The byproduct of cheesemaking — fast-absorbing whey protein (β-lactoglobulin, α-lactalbumin), the classic athlete substrate
The Icelandic strained yogurt — nearly 1000-year-old Viking ferment, high protein (10–12 g/100 g), low fat, and live LAB matrix.
The American/British 'farmhouse cheese' — acid-whey coagulation + curd-grain texture, high casein protein, low fat, favored fitness substrate.
The Middle Eastern strained yogurt — creamy-textured live dairy with Mediterranean herbs, in density between cheese and Greek yogurt.