Nutrition

Naturally good, naturally healthy

Milk

Milk, an essential nutritional ally at every stage of life.

Milk is a food that we discover in early childhood and which accompanies us throughout our lives. It's a rich source of proteins, minerals and vitamins, all of which are essential to the proper functioning of our bodies.

For 100ml of raw milk

Protein and fat

Proteins are essential for the formation of tissues, particularly muscles, and for the production of vital substances through amino acids. Fats, which are essential for nourishment, protect organs, provide insulation and serve as an energy source and reserve, since they are not produced by the body.

Vitamins

Vitamins, which are essential for the body to function properly, must be supplied by the diet. Milk, rich in minerals, helps metabolize fat-soluble vitamins (A, D, E, K) and water-soluble vitamins (B1, B2, B3, B5, B6, B12, C).

Minerals

The main role of minerals is to ensure the metabolism of vitamins in the body and their proper functioning. As the body cannot produce any minerals itself, they must be supplied by the diet.

100 g cow's milk

Contains the following vitamins

  • Vitamins in the B-complex group, which includes vitamins B1, B2, B12, B3, B5, B6 and folic acid. One of the most important functions of this group is to help metabolize food; in other words, it helps the body obtain energy from carbohydrates, proteins and fats.
  • Vitamin C belongs to the group of water-soluble vitamins that help prevent circulatory diseases. Although milk does not contain much vitamin C, its antioxidant action is not negligible.
  • Fat-soluble vitamins A, D, E and K. Vitamin A is important for eyesight, healthy skin, mucous membranes and bones, and a strong immune system. Vitamin D enables the absorption of calcium and regulates its metabolism, as well as that of phosphate. Vitamin E is a powerful antioxidant, protecting the body from numerous toxic and carcinogenic substances. It also helps protect the heart and cardiovascular system. As for vitamin K, its role in blood coagulation and bone metabolism is well known and documented.

Contains the following minerals

  • Calcium: bone and tooth formation, positive effect on muscles, nerves and blood coagulation
  • Magnesium: regulates nerve functions and muscle contractions and promotes a balanced transition of calcium, sodium and potassium across the cell membranes of the digestive system.
  • Phosphorus: contributes to the structure of bones and teeth and is also important for the proper functioning of the heart and kidneys, as well as for the transmission of nerve impulses.
  • Potassium: transports nerve impulses, affects muscle contraction, maintains normal blood pressure and has a beneficial effect on embryonic development.
  • Selenium: stimulates metabolism and protects the body from the harmful activity of free radicals (oxidation).
  • Zinc: a component of important enzymes and present in all body tissues, it controls muscle contraction, accelerates wound healing and is essential for protein and insulin production.

What is lactose intolerance?

Lactose intolerance is a condition linked to the partial or total inability to digest lactose, a complex sugar naturally present in milk. This situation occurs when the body doesn't produce enough lactase, the enzyme responsible for breaking down lactose into the two simpler sugars glucose and galactose. The latter are easily absorbed by the body. Without sufficient lactase, undigested lactose ferments in the colon, causing symptoms such as bloating, abdominal pain and diarrhea. In Switzerland, this intolerance affects between 4% and 10% of the population, with varying degrees of sensitivity depending on the individual.

Milk and lactose-free products

To meet the needs of lactose-intolerant people, some dairy products are delactosed. This process consists of adding lactase directly to the milk, allowing the lactose to be "predigested" into glucose and galactose, making the product easier to digest. It's important to note that delactosed milk retains all its nutritional qualities, notably its richness in protein, calcium and vitamin D, making it an ideal alternative for intolerant people.

Naturally lactose-free cheeses

The good news for cheese lovers is that some cheeses are naturally lactose-free or contain negligible amounts of lactose. Le Gruyère, Vacherin Fribourgeois and raclette are excellent examples. During the manufacturing process, lactose is almost entirely eliminated during fermentation and aging. As a result, these cheeses can be eaten without any problem by the majority of lactose-intolerant people.

4 to 10%

of the Swiss population is affected by this intolerance

The undigested lactose then ferments in the colon, causing a variety of symptoms, depending on individual sensitivity.

Lactose-free dairy products for everyone

At Cremo, we also offer specific products such as Lattesso, our range of cold coffees, which comes in delactosed versions such as FIT and ZERO, ensuring that everyone can enjoy them without discomfort.

In conclusion, thanks to these lactose-free products and naturally low-lactose cheeses, people with lactose intolerance can enjoy the best of dairy products.

More information

Milk processing: From field to table

In Switzerland, around 3.4 billion liters of milk are produced every year. Although cows perform the first stage of this process, milk has to go through several stages of transformation to become the products we consume every day. At Cremo, we are committed to offering a wide range of dairy products, each designed to satisfy the varied tastes and needs of consumers.

Pasteurization: an essential step

Before it reaches your fridge, milk undergoes rigorous processing to guarantee its safety and quality. Pasteurization is a key stage: milk is heated to at least 72°C for 15 seconds, eliminating most germs. For longer preservation, milk can also undergo ultra-high temperature (UHT) treatment, where it is heated to between 135 and 155°C for two seconds, then rapidly cooled. This process allows the milk to keep for 8 to 12 weeks without refrigeration.

Skimming and homogenizing: milk for everyone

The next step, homogenization, breaks down the fat globules into smaller particles, ensuring a uniform milk texture. This process prevents the cream from separating again, giving the milk its smooth, homogeneous appearance.

Cream and butter: incomparable richness and flavour

Milk fat, or cream, is used in a multitude of recipes, from enhancing desserts with whipped cream to adding richness to sauces. Around 8% of Swiss milk is transformed into cream, an indispensable ingredient in cooking.
Butter is obtained by churning cream. This process agglomerates the fats into a compact mass, separated from the buttermilk. It takes around 22 liters of milk to produce one kilo of butter, making it a precious and richly flavored product, much appreciated in Swiss gastronomy.

Yogurt: Controlled fermentation

To produce yogurt, specific cultures of lactic acid bacteria are added to the milk. These bacteria cause fermentation, which thickens the milk and gives it its characteristic creamy texture. Each type of yogurt or quark can then be enriched with flavors or ingredients, such as fresh fruit or aromatic herbs, to satisfy every taste.

Swiss cheese: an ancestral tradition

With 43% of Swiss milk devoted to its production, cheese is undoubtedly the flagship product of our dairy heritage. Switzerland is renowned for its 450 varieties of cheese, from soft to semi-hard to hard. Every year, 180,000 tonnes of cheese are produced, showcasing age-old know-how.
The cheese-making process is based on a simple but effective principle: milk, in the presence of lactic acid bacteria, salt and rennet, coagulates to form curd, while the liquid part, called whey, is separated. The curd is then pressed, and the bacteria continue to act during the ripening process, giving each cheese its own unique flavor.

For all tastes and desires

Whether milk, butter, cream, yoghurt or cheese, every dairy product is the result of meticulous processing of raw milk. These processes not only prolong the shelf life of the milk, but also guarantee the consumer a wide variety of products, while preserving essential nutrients. At Cremo, we're proud to be part of this processing chain, offering products that combine tradition and innovation.