MAAS
Maas – also called amasi – is a fermented milk product with a creamy colour made from full-cream pasteurised cow’s milk. It contains no commercial preservatives. Like with yoghurt and cheese, lactic-acid bacteria are added to the milk, which causes the milk to ferment and so developing the distinct flavour and texture associated with maas. Maas contains considerable amounts of the beneficial strains of Lactobacillus bacteria and therefore has some of the recognised benefits of probiotics.
Buttermilk is made in the same way as maas, but by using a slightly different culture. Commercially made buttermilk is also called cultured buttermilk.
With its slightly sour taste and thickened texture, maas can be enjoyed as a dairy drink or be added to many dishes and baked goods.
Research shows that having fermented milk products such as maas or yoghurt may have beneficial health effects that are different from simply having fresh milk. This may be related to fermented milk products having a lower pH (and so taste slightly sour), which affects the rate at which the stomach is emptied and so reduces the glycaemic response (i.e. the effect on blood sugar). Alternatively, the beneficial effects may be due to bio-active peptides present in fermented dairy. These substances have been linked to helping to lower blood pressure and prevent low-grade inflammation (evident in obesity).