INTRODUCTION; FEATURES AND BENEFITS

M & Ouml; & Ouml; S & N; COMPOUND N COMPONENTS

The combination of average cow & nbsp; includes:

& bull; & nbsp; & nbsp; Su & nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; % 87,0
& bull; & nbsp; & nbsp; Mineral & nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp;% 0.75
& bull; & nbsp; & nbsp; Protein & nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp;% 3,40
& bull; & nbsp; & nbsp; Lactose & nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; % 4.70
& bull; & nbsp; & nbsp; Fat & nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp;% & nbsp; 4,50
& bull; & nbsp; & nbsp; Vitamins & nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; & Nbsp; % 0.35

Protein
Proteins are one of the greatest sources of nutrients. Protein constitutes the structure and essential element of cut tissues. Nutrients that provide more calories, such as carbohydrates and fats, can not retain protein. Proteins must be removed in the formation, repair and operation of new tissues. & Nbsp; Animal proteins are more valuable than plant proteins. The protein contains essential amino acids & nbsp; essential amino acids. The average rate of cows is 3.1%.

Carbohydrates & ndash;
Lactose, also referred to as & quot; carbohydrate & quot; s & lt; / RTI & gt; It is located in the upper part of the country, only in the lower part. S & # 39; t & quot; Of the components outside the water bringing the water to the highest amount, i.e. 37.3% & lt; S t is sugar. The energy is absorbed by this sugar, It is a moist carbohydrate that allows the spinal cord to be absorbed by ensuring absorption of calcium.



There is also a positive effect on the absorption of minerals, magnesium, sodium, phosphorus, iodine and & nbsp; It is a substance that has a wide effect on the structure and the quality of the products. The role of sweet sugar in the processing of processed foods such as yoghurt, butter and cheese; has. It also makes itself felt in the color of its equally varied foods, in its nutritional value, its aroma, even its texture. The role of the sugar in the aroma; It is equally important that it is of equal importance. As is known, & nbsp; lactose & nbsp; gives a fresh sweet aroma. & Nbsp;

It is necessary to get some of the oil in order to stay in shape and not be affected by the heat and the cold.

One liter s tte is found in 36 gr of oil. & Nbsp; (Simmental cow's fat ratio is 42 gr) These oils facilitate the absorption of & nbsp; A & nbsp; and & nbsp; D vitamins. It is a source of energy, primarily a "& nbsp;" source of energy.

The fololipids in the dehydrated follolipids & nbsp; of the brain & nbsp; create the vital & nbsp; moist parts of the nerves &
& nbsp;

The most important features of the <
& bull; & nbsp; & nbsp; & nbsp; & nbsp;



& bull; & nbsp; & nbsp;

& bull; & nbsp;




& bull; & nbsp; & nbsp; & nbsp; & nbsp; ; T N NUTRITIONAL VALUE

We can compile the nutritional value of our food, which is an excellent food ingredient,

& nbsp; Lactose
& bull; & nbsp;

& bull; & nbsp; Provides lactose & nbsp;

& bull; & nbsp; galactose, & nbsp; found in tte & nbsp; plays a role in & nbsp; Lactose, which is the result of lactose hydrolysis, indirectly inhibits the development of undesirable microorganisms in the intestines and acts as a & nbsp; enhancer of the typical intestinal flora.

& bull; & nbsp; Lactose v. Cud

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