The Lebasi Swiss Lactoserum is obtained from the production of cheeses and is naturally found in liquid form. This is where all the essential nutrients are concentrated.
Thanks to the dehydration process that involves the application of heat and pressure, the water is separated from the rest of the components of the Lactoserum, allowing it to be preserved in the form of natural powder for much longer, without the need to add additives, preservatives or dyes, and the most important thing, keeping all its nutrients intact.
The best way to keep Lebasi after opening the can, is keeping it in a cool dry place. Refrigeration is not required.