This statement applies at least to the intake of milk fat-bound substances, such as the fat-soluble vitamins A, D, E and K. The University of Maastricht has measured the amounts of vitamin K1 and K2 in various cheeses consumed in …
Take home message: It is advisable to consume fermented milk products regularly. Our intestinal microflora, regularly needs probiotic and prebiotic supplementation for optimal functioning. Vitamin K2 is produced during milk fermentation and the intake of K2 is supportive for cardiovascular …
