PLAIN KEFIR, PASTEURIZED CULTURED MILK

Organic lowfat pasteurized milk is a high-quality source of protein and calcium. Being organic, it is free from synthetic pesticides and hormones, enhancing its nutritional profile. Pasteurization ensures safety by eliminating harmful bacteria while retaining essential nutrients.

Lactase enzyme aids in the digestion of lactose, making dairy products more accessible to lactose-intolerant individuals. It is added to improve digestibility without altering the nutritional content of the milk. This enzyme can help prevent discomfort associated with lactose intolerance.

Vitamin A is an essential nutrient important for vision, immune function, and skin health. It is often added to dairy products to enhance their nutritional value. This vitamin supports overall health and well-being.

Lactobacillus bulgaricus is a beneficial probiotic culture used in fermented dairy products. It aids in digestion and supports gut health by maintaining a healthy balance of gut bacteria. This culture is essential for the fermentation process, contributing to the product's probiotic benefits.

Lactobacillus acidophilus is a well-known probiotic that supports digestive health and boosts the immune system. It is commonly used in fermented foods to enhance their probiotic content. This culture helps maintain a healthy gut microbiome.

Lactobacillus casei is a probiotic strain that aids in digestion and supports immune function. It is often included in fermented dairy products to enhance their probiotic benefits. This culture contributes to a balanced gut microbiota.

Lactobacillus rhamnosus is a probiotic that supports gut health and may help prevent gastrointestinal infections. It is valued for its ability to survive stomach acid and colonize the intestines. This strain is beneficial for maintaining digestive health.

Lactococcus lactis is a probiotic culture used in the fermentation of dairy products. It contributes to the development of flavor and texture in fermented foods. This culture supports gut health by promoting a healthy balance of gut bacteria.

Lactococcus diacetylactis is a culture used in dairy fermentation to enhance flavor and aroma. It plays a role in the production of diacetyl, which gives a buttery flavor to fermented products. This culture is beneficial for improving the sensory qualities of dairy products.

Streptococcus thermophilus is a probiotic culture that aids in the fermentation of dairy products. It supports digestive health and enhances the probiotic content of fermented foods. This culture is essential for the production of yogurt and kefir.

Lactococcus cremoris is a culture used in the fermentation of dairy products to improve texture and flavor. It is beneficial for gut health by promoting a healthy balance of gut bacteria. This culture is commonly used in the production of cheese and fermented milk products.

Leuconostoc cremoris is a culture used in dairy fermentation to enhance flavor and texture. It contributes to the development of a creamy consistency in fermented products. This culture supports gut health by promoting a healthy microbiome.

Bifidobacterium bifidum is a probiotic that supports digestive health and boosts the immune system. It is commonly included in fermented foods to enhance their probiotic benefits. This strain helps maintain a healthy gut microbiota.