Bloating and heaviness in the stomach
Discomfort and pain in the intestines
Flatulence, diarrhea

Lactose
intolerance

This is a feature of the body, because of which milk
sugar cannot be completely absorbed. Because of this,
many people refuse dairy products, although they
serve as a rich source of vitamins and minerals.
30%
Lactose intolerance
affects an average
of 30% of Russia's
population *
*
According to research by the Institute of General Genetics. N. I. Vavilova RAS.
Lactose
Intolerance
Syndromes
*
According to research by
the Institute of General
Genetics. N. I. Vavilova RAS.
10 ×
Vitamins
10 times more vitamins
A, B1, B12, D, E than in milk.

Lactose-Free
Products

The Unagrande Company has developed for you a line
of lactose-free fresh foods under the Unagrande brand.
The natural composition, which contains only milk,
sourdough and salt, guarantees a familiar taste.
Many benefits and no discomfort after eating.
The Unagrande Company has developed the Unagrande line of lactose-free fresh products for you. The natural composition, which contains only milk, sourdough and salt, guarantees a familiar taste. Many benefits and no discomfort after eating.

Zinc

Increases
immunity.
Zinc

Proteins

Muscle tissue
is formed.
Protein

Fats

Strengthen the
nervous system.
Fats

Calcium

Strengthens teeth
and nails, makes
hair less brittle.
Calcium

Minerals

Sodium, magnesium,
potassium give energy
and normalize pressure.
Minerals
Click on the icons above, to learn more about the benefits lactose-free products.

Zinc

Increases
immunity.

Proteins

Muscle tissue
is formed.

Fats

Strengthen the
nervous system.

Calcium

Strengthens teeth
and nails, makes
hair less brittle.

Minerals

Sodium, magnesium,
potassium give energy
and normalize pressure.
01/05

Production
technology

Pasteurization

We take top-grade milk from verified farms, which exceeds the requirements of GOST in quality. It is pasteurized and normalized so that the cheese is of the correct fat content.

Maturation

Milk ripens in a special tank, then gets into the cheese-maker. The production uses modern European equipment.

Adding Leaven

While the cheese is being cooked, Italian sourdough and rennet are added to it. At the same stage, the technology widely used all over the world is used: lactase is added to milk, which will completely split milk sugar. This is the only difference from making regular fresh cheese.

Cheese ripening

The resulting cheese mass ripens and kneads. We do not use citric acid to speed up the process, so the taste remains natural.

Cheese Formation

After kneading, add salt and form cheese balls, then send them to the packaging. In just 9 hours, the milk turns into Unagrande lactose-free fresh cheese and shipped to store shelves across the country.
01/05
In just 9 hours,
milk
turns into
lactose-free
fresh cheese.
We don't not use
citric
acid, only
natural starter

cultures
.

Quality
milk

We use premium
milk.

European
equipment

From trusted
manufacturers.

Italian
sourdough

With a selected mixture
of fermented milk cultures.

Cheese mass

Ripens a strictly
defined time.

Ready
mozzarella

Lactose-free fresh cheese.

Real
mozzarella

Contains only milk,
sourdough and salt.

Right taste

Unagrande's lactose-free fresh cheeses taste exactly the same as lactose cheeses. Add them to salads, take them canapés or just post them to blame.
Serve for
wine
Cook
canapes
Add to
salads

Product Catalog

You can download the current version of our
product catalog in PDF format using the special button below
You can download our product catalog in PDF format using
the button below
Download catalog