Health

Answer: The issue of processed cheeses was also studied by a French research team that compared the biological availability of calcium from milk, fermented dairy products, processed cheeses, and plant-based foods. The research concluded that the highest biological availability of calcium is from milk and fermented dairy products. Regarding processed cheeses, the biological availability of calcium was slightly lower (about 5%) but still significantly higher than that of plant-based foods. There is absolutely no basis to say that consuming processed cheese causes bone decalcification. We believe that no food should be overconsumed, but you can enjoy our processed cheese VOLOVEC and SABINA from time to time without worries.

Answer: This is again a claim that has nothing to do with the truth. Our processed cheese VOLOVEC and SABINA falls into the category of "dairy product," which means it can only contain basic dairy ingredients as prescribed by Slovak legislation. If a basic dairy ingredient in processed cheese were replaced by a non-dairy one, e.g., margarine, the product could no longer be labeled as "processed cheese," but would be a so-called "food product" or imitation, where you would not find the label "cheese" on the packaging. Such products are usually labeled as processed product, processed cream, processed spread, etc.

Answer: We think many consumers face a similar dilemma. Processed cheeses currently have a bad reputation due to various myths and claims questioning their composition and health effects. It is often claimed that processed cheeses (regardless of brand) are made from cheese waste, or that processed cheese is made from ingredients with health risks. In our defense, since we know the production of our SABI brand processed cheeses perfectly (we will not comment on other producers), we can honestly state that VOLOVEC and SABINA processed cheeses are made from various cheeses, specifically those that could not be further distributed to retail stores. NOT because of health risks, but for example because they did not meet shape, dry matter, or fat content standards. This does not affect the final product. We strongly oppose the claim that our processed cheeses are made from health-hazardous production waste, as all SABI products are strictly controlled throughout the production process, making it impossible for any harmful substance to enter production, and thus no health-hazardous waste can be generated in the production of SABI products.

Answer: We definitely recommend choosing SABI curd cheese. Homemade or farm curd cheese may be made from unpasteurized milk. Such curd cheese carries a higher risk of bacterial overgrowth, which can cause you problems. SABI curd cheese is produced under laboratory control, and the milk used is guaranteed to have been pasteurized.

Answer: Yes, curd cheese is a food you should include in your diet, which may alleviate these problems. Besides being highly nutritious, curd cheese contains many vitamins such as A, E, K, thiamine, riboflavin, niacin, pantothenic acid, vitamin B6 and B12. It also contains calcium, iron, phosphorus, potassium, sodium, zinc, copper, manganese, selenium, fluoride, and importantly for you, magnesium, whose regular intake reduces fatigue and irritability.

Answer: Find yourself in the table below.

Answer: Yes, it can, but you must expect some change in its sensory properties. When you thaw curd cheese, water will come out, causing it to lose its pure natural taste, aroma, and consistency.

Answer: Yes, but we recommend choosing low-fat variants.

Answer: Low-fat curd cheese is more suitable as part of a weight reduction diet for people suffering from obesity and also, for example, diabetes. Athletes and bodybuilders need a full-day energy supply, and for them, SABI curd cheese is the right choice. It is also suitable for working people who do not have time to eat regularly. Full-fat curd cheese should be a staple in an athlete's diet. But beware, low-fat curd cheese does not have as many vitamins as full-fat SABI curd cheese, for example, it is poor in vitamin A, which you then need to compensate from other foods.

Answer: Definitely yes. In summer months, fermented milk drink refreshes pleasantly and also fills your stomach. However, do not expose it unnecessarily to sunlight and keep it refrigerated.

Answer: Acidophilus milk is cow's milk enriched with noble types of lactic acid bacteria. Fermented milk drinks can also be said to be an excellent source of many nutrients (vitamins A, B2, and D – essential for healthy bone and tooth development) that the adult and certainly the child's body needs for proper function. They are also rich in calcium and contain complete proteins. Fermented milk drinks also contain many biologically active substances with other beneficial health effects. For children who do not like milk, fermented milk products are a full and equivalent substitute. In our offer, we also have flavored fermented milk drinks such as Acedečko vanilla and Acedečko strawberry for little sweet tooths.

Answer: Many people nowadays have problems with lactose intolerance, i.e., milk sugar, because they lack the enzyme that breaks down this sugar. Yogurts and fermented milk drinks (e.g., Acidophilus or Bifid milk SABI) contain bacteria that help digest milk more easily. In conclusion, due to the reduced lactose content in fermented milk drinks, Acidophilus and Bifid milk SABI are suitable even for people with lactose intolerance, for whom this milk sugar causes unpleasant digestive difficulties.

Answer: In this case, it is not water but whey, which definitely does not mean that you cannot consume the yogurt anymore. A simple explanation is physics: heavy yogurt sinks and light whey floats to the surface. The simple solution is to stir the yogurt :).

Answer: It is more advantageous to buy cheese whole. At home, cut off only as much as you will eat in one sitting. The thinner the slices you put back in the fridge, the sooner the cheese will deteriorate.

Answer: The recommended ideal temperature for storing cheese is around 5 °C. We recommend placing the cheese on a wooden tray and covering it with a glass dome or wrapping it in wax paper or food foil to prevent drying out. Before consumption, we recommend letting the cheese stand at room temperature for about half an hour to restore its typical taste and aroma.

Answer: Regular chewing of hard cheese after meals (preferably immediately after eating) protects teeth against cavities and also gums against inflammation. The reason is the milk proteins contained in cheese, which neutralize acids in the mouth and help kill bacteria. It is precisely the unremoved acids and bacteria in the oral cavity that cause tooth decay. Calcium and phosphorus strengthen tooth enamel and help keep your teeth in good condition. The French know this well, as they serve cheese at the end of a meal as dessert.

Answer: Due to its content, yogurt has proven useful even in weight reduction diets. The probiotic cultures contained in yogurt support the weight loss process by positively influencing metabolism and nutrient absorption. However, during a weight reduction diet, prefer plain SABI yogurt over flavored variants.

Answer: It is proven that an evening portion of yogurt can help prevent muscle loss that you have worked hard to gain in the gym. The protein in yogurt acts as a building block for muscle growth. Just one yogurt before bedtime offers 11 g of protein, which is important for replenishing muscle stores.

Answer: Yogurts can be said to be the most important group of dairy products. Besides positively affecting the intestinal microflora, where 70–80% of the immune system is formed, yogurt has many other significant health effects. Yogurt culture helps absorb minerals and some vitamins contained in regular food. They are sources of calcium, proteins, and vitamins, containing vitamins A, B2, B12, and D. Regular consumption of yogurt helps prevent diarrhea, improves digestion, reduces depression, and according to recent research, can slow cell aging in the body and thus aging itself. It is a suitable tasty helper for those suffering from dermatitis and eczema. It is a recommended food for people with Crohn's disease. It helps fight the presence of Helicobacter pylori. Its beneficial effects on so-called "traveler's diarrhea" in adults are also reported.

Answer: Pasteurization means heating milk at a high temperature for a short time, i.e., heating to at least 71.7 °C for 15 seconds. This heat treatment achieves the so-called health safety of milk. It is necessary to preserve the physical, biological, and chemical properties of milk and products made from this pasteurized milk.

Answer: This question is very common, and consumers often fear consuming milk to avoid mucus formation. However, it is a myth disproved by recent research (Canada) which states the following:

Canadian pediatricians recently clearly addressed the issue of mucus caused by milk in children with asthma. Their final statement is that currently there is no evidence of a direct link between increased mucus production in asthmatics and milk consumption. Parents are therefore advised to continue giving their children milk, with recommended portions of 500 ml for children aged 2–8 years, and about 0.75–1 liter for older children and adults. (More on this topic can be read here)