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Cultured milk products are made from fresh pasteurised milk and fermented with selected lactic acid bacteria in order to give the product its  characteristic features eg. typical consistency and flavour.

Various lactic acid bacterial cultures are used to produce different types of cultured dairy products, such as yoghurt, drinking yoghurt, maas, cultured buttermilk and kefir, each with its own specific taste, consistency and characteristics.

Nowadays there are a variety of cultured milk products to satisfy the sophisticated taste of the informed consumer, or connoisseur. Yoghurt is certainly the best known and the most popular fermented milk product and is available as full cream, low fat, fat free, plain, flavoured and fruit yoghurt.

Milk and milk products contribute substantially to a well-nourished, healthy body, because milk is probably the most perfect food known to man. Cultured dairy products contain all the essential nutrients that the human body requires and are easily digestible due to the fermentation of lactose (milk sugar). Apart from its nutritional value, yoghurt has additional health benefits for the consumer, such as its ability to restore the natural balance of the intestinal flora   after using antibiotics. The presence of live friendly yoghurt bacteria in the intestine prevents the colonisation of harmful or pathogenic bacteria, suppresses undesirable micro-organisms, increases the absorption of nutrients by the body and assists general digestion.

Origin of Abkhasian Culture

In Abkhasia, situated between the Caucasus Mountains and the Black Sea, in the former Soviet Union, the people generally live to an old age. To attain the age of a 100 is no exception, but what is even more remarkable is the amazingly good health and physical strength of these elderly people, enabling them to live a full, happy life, which includes a day's work in the fields.

Researchers were determined to discover the Abkhasians' secret. Ukrainian and American physiologists, gerontologists, microbiologists and anthropologists went to Abkhasia during 1978 - 1981 to establish the reason for the longevity of the local people. It was not easy to ascertain the exact age and state of health of the old people, as they naturally tended to boast about both.

This special yoghurt is made from a unique culture of lactic acid bacteria, and the presence of these bacteria in the digestive system of the elderly Abkhasians was so high that it weakened and destroyed other pathogenic organisms in the gut that may cause disease. The Ukrainian Research Institute in Kiev isolated these lactic acid bacteria from the yoghurts and developed a special culture called "Abkhasian culture".

The unbundling of the USSR in 1992 led to improved communication with the Western World and a Danish company obtained the rights to use the "Abkhasian culture" to develop and market a product called Gaio in Denmark.

Unique properties of Abkhasian Culture

Although most commercially-produced yoghurts are beneficial to health, the rare culture found in Abkhasia has special bacterial strains and properties. These beneficial micro-organisms inhibit entero-pathogenic or “bad" bacteria in the gastrointestinal tract and give the product its special flavour taste and characteristics.  Gero is the only yoghurt on the South African market made with the Abkhasian culture.

Gero is made under licence from Dairy Gold International (Pty) Ltd and is the only product on the market in South Africa made with the unique Abkhasian culture.

The name Gero

The brand name of the yoghurt containing the unique Abkhasian culture is GERO, which is derived from the term gerontology, which refers to the study of the process and problems of ageing.

Gero in South Africa

A South African manufacturer of dairy products, Dairy Gold SA (Pty) Ltd, has obtained the rights to manufacture Gero under licence. Gero is made on a franchise base and distributed throughout South Africa.

Franchisees:

Dewfresh Products (Pty) Ltd – 011 7367738/9
Darling Creamery - 0224922206