We believe that all dairy products should taste great and be full of flavour, even if they are lactose free.
Since introducing lactose free technology, we have developed the fresh milk drinks which is the belief that everyone should be free to enjoy dairy, without sacrificing on taste or quality. Since these products contain no lactose, they are easy to digest and suit even those who normally avoid milk due to unpleasant side effects.
Cremo lactose free dairy products promise excellent taste while preserving the beneficial nutrients of milk. 0% lactose, 100% taste.
Lactose is a natural carbohydrate in milk that is also called milk sugar. Breast milk contains approximately 7 g of lactose per 100 g, and cow's milk has approximately 4.8 g per 100 g.
Lactose intolerance is a condition in which unabsorbed lactose causes digestive problems, such as diarrhoea, flatulence and bloating. These symptoms can vary greatly between individuals – and even in the same person between meals. The symptoms disappear when lactose is decreased or completely eliminated from the diet. Lactose intolerance is a hereditary characteristic that usually develops during the growth. It can also be caused by diseases that destroy the intestinal mucosa. In this secondary type of lactose intolerance, when the intestinal mucosa heals, the ability to produce lactase is returned.
To ensure the safety of its products, Cremo implements a number of demanding quality control procedures throughout the production chain. The first link in the chain is the cow that produces the raw material, which is the milk. The milk producer who takes care of his herd must comply with strict hygiene regulations that are essential to guarantee food safety. Milk that is sold must comply with the following requirements:
+ The number of bacteria in Swiss milk Cremo is <80,000 bacteria / ml milk - Compare to the average number of bacteria in:
- Switzerland: 117,000 (bacteria / ml of milk)
- Norway: 120,000 (bacteria / ml of milk)
- Germany: 190,000 (bacteria / ml of milk)
- Australia: 197,000 (bacteria / ml of milk)
- New Zealand: 232,000 (bacteria / ml of milk)
- Denmark: 234,000 (bacteria / ml of milk)
- US: 276,000 (bacteria / ml of milk)
+ Cell count: < 80,000 cells/ml
+ Freezing Point: - 0.5200C
+ Every calendar year 24 analyses are carried out for each criterion.
+ If there are several complaints within a particular period a suspension of the milk delivery may be ordered.
By listening to the requirements of its consumers, Cremo pays a good deal of attention to its packaging, particularly the labelling. Always clear and intelligible, the composition and expiry date provide all the essential information concerning the quality and freshness of the products.
Concerned for the environment, the company makes sure that it uses materials that respect it. In addition, By cooperating with Tetra Pak, Cremo's advanced packaging technology is committed to maintain the nutrition value of milk from the fresh cow milk to your table.
Always concerned about the quality of its products, Cremo has instigated since 1986 very rigorous monitoring procedures. Its ongoing quality and environmental management system has been recognized by several organizations. It includes continuous improvement and regular updating of procedures. Cremo does not rely on external audits to identify any deficiencies that exist. Periodically, the company carries out internal audits to verify that nothing is hampering the quality of its products or its good environmental management.
Since 1999, Cremo has had a certified environmental management system that ensures the systematic management of environmentally relevant processes, the monitoring of measures and the resolution of relevant issues. The certificate is renewed regularly.
Cremo has been committed to reducing CO2 emissions and energy consumption for a long time. With this in mind, it has set target values in agreement with the federal government and the local cantons. These are reviewed by the Federal Energy Agency (EnAW). The first target agreement was from 2008 to 2012 and the second for 2013-2020. The aim of the latter is to reduce CO2 emissions by 15% at all sites, which corresponds to an annual reduction of 4,300 tons of CO2. Thanks to targeted investments, Cremo reached its target in 2014 thanks to wise process investments. Cremo will continue optimize energy consumption and pursue further reductions in CO2 emissions.
In 2015, compliance to the ISO 26000 "Social Responsibility" standards was certified for the first time. The standard contains guidelines in the areas of governance, human rights, stakeholder relations and corporate ethics.
For the production of organic products such as milk, butter, cheese and milk powder, Cremo has the appropriate certificates issued by bio.inspecta, Switzerland.
Early in 2005, Cremo received the « Suisse Garantie » accreditation awarded by the Association Agro-Marketing Suisse (Swiss Agro-Marketing Association). In addition to meeting the legal requirements, milk and dairy products with the SUISSE GARANTIE accreditation must comply with the following requirements:
As you already know, milk comes from cows. Once the farmer has milked his cows, he quickly takes it to the local dairy, creamery or collection point. Nowadays, it is more and more common for centralized dairies to collect the milk directly from the farm.
Milk is a delicate product, which is why it is very important that it is transported as quickly as possible under the best conditions.
In your favourite shop you can find 5 different kinds of milk and a wide choice of milk products. For plain milk, the main difference is in the butterfat content.
Unpasteurized milk: It can be bought directly from the farmer or the village dairy. In fact, this is the milk that comes directly from the cow without any treatment. The butterfat content varies according to the season, however it is normally 3.9%. If you would like to drink it, it must heated to not less than 70°C to eliminate as many bacteria as possible that are naturally present in unpasteurized milk. Normally, this type of milk is not found in the shops.
Full cream milk: It can be either pasteurized or uperized. During pasteurization raw milk is heated to 72°C for at least 15 seconds and then cooled. The number of bacteria is significantly reduced. During uperization raw milk is heated to an ultra high temperature (hence the name UHT), of 135° - 155°C for a few seconds only, then cooled. All of the bacteria are totally destroyed.
These two processes produce milk that is suitable for consumption and has a longer shelf life. These two types of milk can be easily distinguished from the other milk products available in the shops by their distinctive dark blue packaging.Skimmed milk: It contains a maximum 0.3% of butterfat. To produce this milk, the processor will skim it by a process of centrifugation that separates the substances of different densities. It contains all the nutritional elements but without the butterfat content. It is in fact a complete milk from which all of the cream has been removed. The well-known name for this milk is “low-fat milk” and is differentiated by the green colour of its packaging.
Strong bones and healthy teeth need calcium. Three servings of milk or dairy products are the recommended amount today. With a glass of milk, a yogurt and a piece of cheese, you provide your body with enough calcium and some vitamin D every day. Vitamin D is also important because it helps to build calcium into the bone. As a fat-soluble vitamin, it is contained in the fatty part of the milk. That's why we recommend whole milk and whole milk products.
The calcium in milk and dairy products helps build the bones in growth and reduces the risk of fractures and osteoporosis in old age. The calcium from the milk is better available to the body. It can be especially well absorbed and stored in the bones. For healthy bones, not only is calcium important. A variety of other nutrients contribute to this: for example, vitamins D and K, sufficient protein, other minerals such as phosphorus and magnesium. So it is not enough just to pay attention to the calcium supply. An overall balanced diet is just as important.
Who? How much calcium (in mg) a day?
Young adults up to 25 years - 1`200 to 1`500
Men from 25 years to 65 years - 1`000
Men over 65 years - 1`500
Women from 25 years to 50 years - 1`000
Pregnant and lactating women - 1`200
Women with hormone replacement after menopause - 1`000
Women without hormone replacement after menopause - 1`200
Vitamin D is a real jack of all trades. As studies have shown, vitamin D can reduce the risk of bone fractures in people over the age of 65 by up to 29 percent. It also improves muscle function, which makes older people less likely to fall and stumble.
Women who have taken a lot of vitamin D are at half the risk of breast cancer. The situation is similar with colon, prostate and lymph cell tumors. But also multiple sclerosis, high blood pressure, cardiovascular diseases and diabetes seem to counteract vitamin D.