Milk and milk products from the European Union are a source of numerous nutrients, including protein, vitamins and minerals. They include fermented milk drinks (yoghurt), aged cheese (yellow and mould) and butter. Milk fat is a carrier of fat-soluble vitamins, and the more fat, the more vitamins there are. Milk and yogurt are low-fat, but aged cheese may have up to 30-40% fat. It is worth noting fermented products, because fermentation enriches microflora and partly decomposes lactose. Cow, sheep and goat milk cheese has characteristic taste and aroma, and it is very popularly used in a wide variety of dishes.