Nutritional value
About Manufacturing, Raw Materials and Technologies
DŽIUGAS® cheese is made with only the highest quality cow milk. The milk is cleaned at our production facility, where it is then standardised to required richness and pasteurised. It is then exposed to the appropriate temperature, and fermented using special microorganism cultures and enzymes. During the production process state-of-the-art equipment is used to obtain the required consistency and texture of the cheese solids. Later, the cheese solids are automatically shaped into rounds and pressed. The pressed cheese is kept in special brine reservoirs and ripened in chambers with automatically maintained required temperature and relative air humidity. During the entire manufacturing process, the cheese is carefully handled by qualified experts. The ripened cheese is vacuum packed and taken to special storerooms for further ageing.
Legal doping!
In order to get the minimum quantity of amino acids, important for maintaining your health, just enjoy the equivalent number of grams of DŽIUGAS® as is your weight in kilograms. The longer the cheese is aged, the more free amino acids it contains, benefitting the vital functions of your body.
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Nutrients
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RDA*
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Proteins:
Of essential amino acids:
L-valine
L-isoleucine
L-leucine
L-methionine
L-threonine
L-histidine
L-phenylalanine
L-lysine
L-tryptophan
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0.66 g/kg body weight
0.18 g/kg body weight
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Carbohydrates:
Sugars:
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0
0
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Fats:
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Energy value:
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367 kcal
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Vitamin A
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253 µg
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32% (800 µg)
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Vitamin B12
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2 µg
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80% (2,5 µg)
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Calcium
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1076 mg
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135% (800 mg)
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Phosphorus
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700 mg
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100% (700 mg)
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Zinc
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3.2 mg
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32% (10 mg)
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Glutamic Acid for Reaction
As shown by recent research, cheese that is the aged for at least for 12 months contains about 7g/100g natural glutamic acid, one of the 20 amino acids. DŽIUGAS® is a great source of it. Glutamic acid is synthesised by the human body for use in protein production. It is also a neurotransmitter. So glutamic acid is especially valuable to athletes and active people.
Lactose for Metabolism
As results of laboratory tests show, well-aged (at least 12 months) DŽIUGAS® cheese contains up to 0,02 % lactose. During its long ageing process, lactose affected by the yeast cultures added into the cheese-maker is decomposed into lactic acid. The small, white and crisp grains found in the cheese are lactic acid salts, also referred to as ‘calcium lactate’. They show the absence of lactose in the cheese. These crystals are formed only in well-aged cheeses, as the result of the mutual reaction between calcium and lactic acid present in milk. Although the number of truly lactose-intolerant people is quite small, more often human bodies can only partially tolerate lactose. Lactose synthesis may become unbalanced after intestinal illnesses or following a long period of not using dairy products. DŽIUGAS® cheese contains practically no lactose, so it is a perfect choice for the dairy intolerant.
Tryptophan for Vitality and Energy
As shown by research, aged cheese, like DŽIUGAS®, contains about 0,4 g/100g of the irreplaceable amino acid Tryptophan. Tryptophan is sometimes referred to as the ‘good mood hormone’, as it stimulates the production of serotonin, which contributes to the feeling of happiness. It aids in better and deeper sleep, to wake up feeling refreshed and full of energy. Quality sleep stimulates the secretion of growth hormones, improving muscle tone and increasing the burning of fat, so the body is able to recover faster after an intense workout. Tryptophan is especially useful in late autumn and winter, as it is aids in avoiding seasonal depression. Long-aged DŽIUGAS® can contribute to improved rest and health.
Valine for Perseverance and Strength
Cheese that is aged at least 12 months contains about 2 g/100g of the irreplaceable amino acid Valine – making DŽIUGAS® a perfect source. Valine is an essential amino acid, not produced by the human body itself, so it is vital to get it with food. Valine contributes to the processes of the nervous system, maintaining emotional stability and stimulating the brain’s activity. Valine is also a source for muscular energy, especially when under stress or greater physical load. In combination with Leucine, it promotes anabolic muscle reactions by participation in protein synthesis and maintaining muscle mass. In the liver, Valine takes part in glucose synthesis, especially when the body lacks oxygen. So, aged DŽIUGAS® cheese is an excellent choice for active, healthy people.
Calcium for Stronger Bones
DŽIUGAS® cheese is especially rich in calcium, vitally important to our bodies. The majority of calcium in human bodies is stored in bone tissue. Calcium also plays a role in the processes of blood coagulation and transmission of neuron impulses to muscles. Growing and active people need large amounts of calcium. Just 100 g of cheese provide the recommended daily amount of calcium for an adult’s diet.