Healing cheese presented by Armenian young scientists
Three Armenian young scientists worked together for a year and invented cheese that heals dysbiosis. This problem is widespread in the world and 82% of people in the world want treatment. The young scientists proved their tests positive one year ago, however, it took them a year to arrange proper documentation for organizing production of this cheese in Armenia.
We were informed by Anahit Manasyan, founding director of TECTVM non-for-profit organization, that the group of scientists had gone through a long process to get their invention approved by proper documentation.
Inventors of the healing cheese are Anahit Manasyan, Nairi Grigoryan and Gohar Grigoryan.
“We have done a lot of tests to prove the healing capability of the probiotic cheese, but most of our time was spent on acquiring the documentation. The cheese is there, everything is ready, but still we have to go through paperwork with different institutions to organize the production,” said A. Manasyan.
Nairir Grigoryan, a scientist of bacteria-related disciplines who has helped the group on their invention, says this new type of cheese cures dysbiosis and increases the resistance of the body.
“Goat cheese is healthy food, and existence of probiotic bacteria in it doubles its healing capability,” said N. Grigoryan. She says that the human body has bacterial microflora, and the balance of bacteria is affected by stress and low immunity. The type of cheese restores the balance of bacteria. After eating this cheese for two weeks one can feel the difference. This cheese can be used by people who don’t have dysbiosis problem.
At a recent StartUp Cup competition the TECTVM group was the winner due to its business model for goat cheese production. The group was awarded 1,200,000 drams for the invention. The group realized the project with the help of their friends and this money. They organized the presentation of their new product at Crumbs bakery store in Glendale Hills district in Yerevan.
The group of young scientists have come to an agreement with a large Armenian cheese production company. They will be able to start mass production after finalizing the documentation. The cheese will be available in the market next year. The young scientists say the cheese will be affordable for customers.
By Lusine Movsisyan
