Priégola fresh milk obtained the distinction of "M product certificate" quality assurance
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In order to continue to ensure the highest quality Priégola has obtained the mark of warranty M product certificate, the community of Madrid, granted for its products
- Whole fresh milk
- Fresh semi-skimmed milk
- Fresh milk semi-skimmed lactose-free
- Skimmed fresh milk
The Comunidad de Madrid, through the Ministry of environment and spatial planning is shipped during the year 2014, one of the most ambitious projects in the field of the promotion and recognition of the quality of food in the region products: the creation of the Mark M product certificate.
M product certificate, is the label that guarantees the quality of agri-food products produced, prepared or processed in the community of Madrid, joining launched similar initiatives, with great success, in other autonomous communities, to differentiate their products, as the land of flavour in Castile and León or food from the Natural paradise of Asturias.
The creation of the Mark M product certificate aims to:
- Consumers easily identify clearly in the market, those food products manufactured or produced in the community of Madrid offering a differentiated quality.
- Guarantee to consumers that the product is of quality and respectful with the environment.
- Give prestige to the brand, products providing added value, by linking its image with a value of quality, security and confidence.
- Promoting sustainable economic development and boost the rural environment of the region.
In addition, a website, www.mproductocertificado.es, has been created to enhance the awareness of the brand among consumers and markets, and to promote at the same time products "kilometer zero" locals.
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Fresh milk without lactose Arpon
Arpon launches its new range of "No lactose" fresh milk
In order to meet the needs of lactose intolerant consumers, Arpon has launched its new range of
Fresh milk semi-skimmed lactose-free
To learn about this new product, Arpon will deliver a free sample to all its customers paid to in-home service, in the next few days.
Lactose is a sugar that is present in all mammalian milk: cow, goat, sheep and human, and which can also be found in many prepared foods. It is called sugar of milk, natural disaccharide composed of glucose and galactose.
Lactose intolerance means there is not enough of the enzyme (lactase) to break any lactose consumed in the small intestine. Partially digested or undigested lactose will go down in the large intestine and is there that it is broken down by bacteria in the large intestine, generating substances from disposal and fatty acids, which cause all their symptoms: headaches, bloating, diarrhea, etc. It is also known as milk intolerance or intolerance to dairy products, lactase deficiency.
We are confident that this new product is to the liking of all those consumers who suffer from lactose intolerance.
Arpon... the milk...! What milk!
If manufacture a quality product satisfaction, more rewarding is the recognition, by our customers.
We want to share with you some testimony of greeting our customers that have made us reach via Email.
Symbiotic products
REINFORCE THE BODY'S NATURAL DEFENSES
You can access information more detailed about symbiotic products on our website specific symbiotic www.simbioticdrink.com.
Numerous scientific studies and clinical trials support the probiotics and Prebiotics which are involved in the elaboration of Priégola Simbiotic Drink and Simbi Omega 3 DHA to provide multiple benefits for health in relation to the pathologies that most later indicated, according to the selection of studies provided by Ch.Hansen A/S (Denmark) and Orafti (Belgium).
Due to specific properties of fermentation, it affects various functions related to the protection of the intestinal mucosa and repair.
-Reinforces the natural defences of the ogranismo
-It regulates the intestinal tract avoiding the estrenmiento
-Selectively stimulates the significant growth of bacteria that are beneficial to health.
-Inhibits undesirable bacteria.
-Dietary fibre soluble Synergy 1 - inulin and oligofructose - has a bifidogenic selective or prebiotic effect and also favors a significant increase in the absorption of calcium in the body.
-It contributes significantly to a balanced diet by increasing the fibre content, improving the diversity of the sources of fiber and its specific effects on physiological functions.
-As a result of scientific studies and clinical trials, it can be said that consistent evidence showing that probiotics, inulin, and oligofrtuctosa, together with probiotic bacteria (symbiotic effect), are anticancer activity there is.
PROBIOTICS AND PREBIOTICS IN ONE PRODUCT
Priégola Simbiotic Drink and Simbi Omega 3 DHA contains 5 types of micro-organisms able to live in perfect symbiosis in the human intestine.
1.Streptococcus thermophilus
Delbruecki subsp. 2.Lactobacillus. bulgaricus
3.Lactobacillus acidophilus LA-5
4.Lactobacillus casei 431
5.Bifidobacterium BB-12
Active probiotic enzymes that contain:
The Streptoccus STY-31 thermophilus and Lactobacillus bulgaricus are the organisms responsible for the fermentation of milk for the production of traditional yogurt. As it is known, the yogurt adds to the intestinal tract: stimulants of biological activity substances (peptides, free amino acids, minerals, vitamins and enzymes).
Lactic acid, which helps the conservation of the intestinal flora acidophilus, preparing the proper intestinal environment.
Prebiotic strains with health benefits in relation to the diseases listed, backed by clinical trials provided by Ch. Hansen.
Lactobacillus acidophilus LA-5: diarrhea, constipation, intestinal health, immunity, treatments with antibiotics, cancer, cholesterol side effects.
Lactobacillus casei 431: cancer
Bifidobacterium BB-12: diarrhea, constipation, intestinal health, side effects in treatments with antibiotics, immunity, colonization, survival in the bowel, cancer, cholesterol and skin disorders.
Soluble fiber Synergy 1(fibra alimentaria soluble inulina y oligofructosa): is the prebiotic component of Arpon SIMBIOTIC Drink and Simbi Omega 3 DHA that brings the following benefits to the organism:
Due to specific properties of fermentation, it affects various functions related to the protection of the intestinal mucosa and repair.
-Selectively stimulates the significant growth of bacteria that are beneficial to health.
-Inhibits undesirable bacteria.
-Selective or prebiotic bifidogenic effect and also favors a significant increase in the absorption of calcium in the body.
-It contributes significantly to a balanced diet by increasing the fibre content, improving the diversity of the sources of fiber and its specific effects on physiological functions.
-As a result of scientific studies and clinical trials, it can be said that consistent evidence showing that probiotics, inulin, and oligofrtuctosa, together with probiotic bacteria (symbiotic effect), are anticancer activity there is.
A fundamental aspect in the development of Arpon SIMBIOTIC Drink are physico-chemical, bacteriological, nutritional and organoleptic changes occurring in the milk of departure.
Lactose, the natural sugar in milk, by effect of the intestinal lactases, is hydrolyzed partially into galactose and glucose, easily absorbable.
The fact that similar bacteria transform the lactose into lactic acid and CO2 is of fundamental importance, since ingestion of fermented milks allows a supply of milk lactose intolerant individuals.
Lactic acid production is the most beneficial effect of the fermentation of milk, since it promotes the proliferation of intestinal flora acidophilus.
Milk fermented Laban
[av_one_full first]Since times dating back to before the birth of Christ, the yogurt was already consumed in the eastern lands but to get that product to the Lebanon, were made some modifications and then happen to be known with the name of 'Laban'.
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This food was born as a response to the needs of an eminently pastoral society that had no way to conserve milk if this was not fermented. In this way, they modified intelligently processing in such a way that possible conservation at room temperature.
The Laban is simply milk subjected to a process of fermentation by high pasteurisation. Fermentation originating lower in lactose, making more digestible milk, at a time which preserves all its nutritional properties. Recent microbiological studies of fermenters strains in the traditional Lebanese Laban, show more than ninety different strains of lactic acid, being mostly Lactobacillus bacteria delbrueckii bulgaricus subspespecie and secondly Streptococcus thermophilus, by what the researchers conclude that the Laban is fermented milk nutritional values similar to yogurt (although with specific characteristics) and yoghurt-like texture.
Benefits include a greater digestibility which no milk fermented by their reduction in lactose (could be suitable for some people with mild intolerance to lactose as an alternative to milk lactose-free) and the added benefit of each individual's own intestinal flora regulation, modulating it towards an increase of the beneficial strains to the detriment of the pathogenic , while the intestinal transit would improve, combating constipation (in this sense would increase milk tolerance in people with this problem).
The importance in the habits of the Arab culture is so marked in its consumption, that about 70% of its milk production is intended precisely to the elaboration of the Laban in the societies of the Middle East. Mostly used profusely in the Lebanese and Syrian cuisine but its dominance has extended to all those Nations of Arab influence, and therefore, all countries that have migrated these peoples, giving the option to other cultures, to know its wonderful and healthy digestive and nutritional properties.[/av_one_full]