This cheese is made from fresh sheep's milk, which gives it a very special and crisp taste. This cheese is kept and supplied in brine after production. The presence of relatively high percentage of fat in Lighvan cheese causes relative softness of cheese. Cheese Properties: Cheese contains the highest amount of protein among dairy products (protein plays a role in the creation of muscle tissues and vital body actions, the quality of proteins in this product is completely preserved due to the use of UF technology and preventing their loss). Cheese contains a type of protein that has positive effects on bones and joint tissues and has a large role in the treatment of degrading diseases of the "muscle system" and skeletal system. Contains phosphorus, which plays a role in the growth and repair of body tissues. Contains water-soluble vitamins B12- B1- B2 -B6. Contains fat-soluble vitamins A– D – E. Contains calcium, which is effective in the formation and strength of bones and dental health. Effective for blood clots, wound healing and maintaining normal blood pressure. Prevent cancer cells. Prevent diabetes. People who ate at least 40 grams of cheese a day are less at risk of heart disease than others. Suitable time to consume Lighvan Ramak cheese: Consumption of Ramak lighvan cheese at night causes "better absorption of calcium" and has a great and desirable effect on the bones and relaxes the "nervous system" and increases sleep quality. Consumption of Lighvan Ramak cheese as an evening will lead to better digestion of food, adding cheese to vegetable salad or cheese alongside watermelon can be a very good option as a snack. Consumption of Ramak lighvan cheese in the morning, due to rapid digestion, is immediately converted to energy and is considered a suitable food source for energy supply at the beginning of the day. Consumption of Lighvan Ramak cheese: Daily consumption of 2 to 4 units is recommended for everyone.
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