For many years, Ginlac has focused its efforts on research into new products and technologies. He holds several patents. They first began using fermentation, or milk fermentation, with Korean Ginseng.
During lactation, sugar is consumed and a number of acids are formed with enzymes, the most important of which is lactic acid. This occurs naturally in the intestine, where fermentations break large molecules into small ones that can pass through the cell membrane. But if we deliver the ferment already prepared, we will greatly ease our work, which is a great health benefit for many of us.