“How could we satisfy the needs of a cheese-lover who has been banned from many of the varieties of this great companion for breakfast, lunch and dinner? Well, with this question, which at first may seem a bit complex when it comes to giving an exact solution, Juan Carlos Rodríguez and Alfonso García (two experts in animal nutrition) started Lodyn.
A most innovative project whose objective was to influence the quality of milk produced by animals (mainly sheep, goats and dairy cows) through their feeding to obtain a milk without the need to manipulate it later.
The result of this work? A pure goat cheese with Omega 3 produced naturally by the animal, semi-cured, with a compact and creamy texture, with a mild flavor and a low content of saturated fatty acids and high in polyunsaturated. A product recognized with the stamp of the Spanish Heart Foundation, supported by the CDTI (Center for Industrial Technological Development), the CSIS (Superior Council of Scientific Research) and supported by a clinical trial of the University Hospital of La Paz (Madrid) proved the improvement of the lipid profile in patients with cholesterol and the optimization of bone mineral density (taking into account that in the slimming diets and in patients with cholesterol, the intake of dairy products is minimal).
It seems clear that if large companies have not developed a cheese with similar characteristics but adding fish oil or vegetable oils, it is, perhaps, because the result would be a somewhat artificial cheese, explain those responsible for Lodyn.
And this is why this ambitious project began with the purpose of differentiating itself from the rest of the activities of the sector, in which the manipulation of the products prevails, nowadays we find a new and healthy way of being able to taste one of the delicatesens most consumed and richest from our country.”
BY JIMENA ESPIGA – 2 OCTOBER, 2015 – TAPAS MAGAZINE
Link to the original publication: http://tapasmagazine.es/lodyn-el-invento-mas-saludable-para-amantes-del-queso/