Tag: Propionibacterium freudenreichii

While the human body cannot produce its own vitamin B12, a select group of microorganisms can synthesize both B2 and B12. This ability is harnessed for large-scale production, primarily through microbial fermentation, to meet the global demand for nutritional supplements and fortified foods.

Jarlsberg cheese has been a Norwegian dairy innovation since 1956, born from extensive research combining traditional techniques with modern technology. What is special about Jarlsberg cheese is its unique blend of sweet, nutty flavor, buttery texture, and distinctive large holes that set it apart from other Swiss-style cheeses.

Recent research has shown that dairy products, particularly fermented ones, can have a neutral to beneficial effect on inflammation. This has led many to question: **is Swiss cheese anti-inflammatory**, and how do its unique properties contribute to a healthier immune response?