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Aisha Bashir with Kristin Gilliss Moyer, Avery Bang and Ineza Mutimura

THREE DAYS WITH MULAGO FOUNDATION

28th March 2023 by Cam Dairies

Earlier this year, The Mulago Foundation visited Câm to learn more about our social impact on pastoralist communities in Nigeria.

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Raw cow’s milk is heated to eliminate harmful bacteria and make it safe to consume. This process is called pasteurisation. At Câm, we heat our milk to 72°C for 15 seconds before cooling it very quickly. This kills any bad bacteria and makes our milk safe to drink. However, some good bacteria are left behind, preserving beneficial bacteria that are essential for your gut health.

#TastesLike #FoodSafety

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Jan 15

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Hey there, yoghurt lovers! 🥛

What's all the buzz about prebiotic and probiotic yoghurt? Do you know the difference between the two?🤔

Let's break it down for you:

Probiotic yoghurt contains live and active cultures that are beneficial for your gut health - these are the bacteria in Câm yoghurt (see our post from last week). On the other hand, prebiotic yoghurt contains a type of fibre that feeds the probiotic bacteria in your gut, allowing them to multiply and create a diverse colony of bacteria in your gut.

So, while probiotics are great for introducing good bacteria into your system, prebiotics help nourish and support the good bacteria already present in your gut.

#TastesLike #YoghurtLovers #PrebioticYoghurt #ProbioticYoghurt #GoodGutHealth #FoodFacts

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A comforting and filling porridge bowl to fuel a morning of reflection (and maybe some planning and New Year’s resolutions if you’re feeling inspired). #TastesLike new beginnings.

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Hey there, yoghurt lovers! 🥛

Have you ever wondered what "live and active cultures" mean when it comes to yoghurt? 🤔

Well, let us break it down for you:

Live and active cultures refer to the beneficial bacteria present in yoghurt that help promote good gut health, aid digestion and support weight loss. Lactobacillus bulgaricus and Streptococcus thermophilus are the two cultures used in Câm yoghurt.

When yoghurt is made, milk is fermented by these live cultures, which produce lactic acid. This process thickens the milk and gives yoghurt its tangy taste.

All our dairy at Câm contains live bacteria cultures. In fact, yoghurt isn’t ‘officially’ yoghurt without these live and active cultures. Many yoghurts that are heavily processed with heat treatment no longer contain these good bacteria. So next time you're shopping for yoghurt, look for the label that says "live and active cultures" to ensure that you are getting all the good stuff! 😉

#TastesLike #YoghurtLovers #LiveAndActiveCultures #GoodGutHealth #FoodFacts

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Thank you for a wonderful 2023! We’re making plans for 2024 and look forward to sharing them with you next year.

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