CAMBIBI Camel Cheese exemplifies nature's finest offerings. It contains natural lactoferrin, immunoglobulins, and vitamins derived from organic camel milk, fermented with probiotic strains selected from Acad. Baltadjieva's collection. The cheese culture employs non-GMO strains, relying on natural harmony within the pristine camel milk environment.

CAMBIBI provides high levels of protective antioxidants, improved digestibility compared to cow's milk, and probiotic strains that support gut health, including:

Lactobacillus bulgaricus AL20B1,

which aids in curd ripening, acidity control, and flavor development. It promotes a healthy gut environment and enhances overall digestibility. This strain has demonstrated a high survival rate during simulated stomach juice and bile salt tests.

Streptococcus thermophilus SP201,

which has a symbiotic relationship with other strains. It notably enhances the metabolism of Lactobacillus bulgaricus AL20B1. The SP201 strain exhibits an exceptional ability to break down camel’s milk sugar and proteins, thereby unlocking metabolites for other probiotic strains in CAMBIBI.