AMASI / MAAS - TRADITIONAL FERMENTED MILK WITH NATURAL GOODNESS

Amasi, also known as Maas, is a traditional fermented milk product widely consumed in Southern Africa. It is produced by fermenting fresh milk with lactic acid bacteria, allowing the milk to naturally thicken and develop a slightly sour, refreshing taste.

Nutritionally, amasi is rich in high-quality protein, which supports muscle health and satiety. It is an excellent source of calcium and phosphorus, essential for strong bones and teeth, as well as B vitamins, including vitamin B12, which supports energy metabolism and nervous system function. The fermentation process introduces beneficial probiotic bacteria that aid digestion, improve gut health, and may enhance immune function.

Amasi is generally easier to digest than fresh milk due to reduced lactose levels created during fermentation. It is naturally filling, nourishing, and provides sustained energy, making it a staple food in many households.

With its cultural significance, natural fermentation, and strong nutritional profile, amasi remains an important and wholesome dairy product in South Africa.

Attached:

Amasi / Maas Nutritional Values

Contact our technical specialist for assistance with your recipe and process flow:

retha@dynamiko.co.za

technicalinfo@dynamiko.co.za

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