The Italian type Capresi cheese is made of whey with added pasteurised cow milk and pasteurised cream.
It is produced from full-value milk proteins, including whey proteins – albumins and globulins. These proteins participate in physiological processes, especially these of children, athletes and persons at risk of osteoporosis.
Their properties are similar to those of the woman’s milk proteins. They also support the human immunological system. The Italian type cheese contains 3 times more calcium than other dairy products of this type.