WHOLE MILK KEFIR, PLAIN

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

Lactase enzyme is added to help break down lactose, making the product more digestible for lactose-intolerant individuals. It enhances the product's accessibility without altering its nutritional content. This enzyme is crucial for those who have difficulty digesting lactose, improving their overall experience.

S. thermophilus is a beneficial probiotic culture that aids in the fermentation process of kefir. It contributes to the product's probiotic content, supporting gut health. This culture is known for its role in improving lactose digestion and enhancing immune function.

L. delbrueckii subsp. bulgaricus is a probiotic strain that plays a key role in the fermentation of dairy products. It enhances the probiotic profile of kefir, contributing to its health benefits. This strain is particularly effective in improving lactose digestion and supporting gut health.

L. casei is a probiotic bacterium that supports digestive health and enhances the immune system. It is commonly used in fermented dairy products to boost probiotic content. This strain is known for its ability to survive the acidic environment of the stomach, reaching the intestines effectively.

L. acidophilus is a well-known probiotic that supports gut health and enhances the immune response. It is a common addition to fermented dairy products for its health benefits. This strain is effective in maintaining a balanced gut microbiota and improving lactose digestion.

Bifidobacterium lactis is a probiotic strain that supports digestive health and boosts the immune system. It is often included in dairy products to enhance their probiotic content. This strain is known for its ability to improve gut health and support the body's natural defenses.

L. rhamnosus is a probiotic bacterium that is beneficial for gut health and immune support. It is commonly used in fermented dairy products to enhance their health benefits. This strain is effective in promoting digestive health and may help prevent gastrointestinal infections.

Lactococcus lactis subsp. cremoris is a lactic acid bacterium used in the fermentation of dairy products. It contributes to the development of flavor and texture in kefir. This strain is beneficial for gut health and supports the fermentation process.

Lactococcus lactis subsp. lactis is a probiotic culture that aids in the fermentation of dairy products. It enhances the probiotic content of kefir, supporting gut health. This strain is known for its role in improving lactose digestion and enhancing immune function.

Lactococcus lactis subsp. lactis biovar diacetylactis is a strain used in dairy fermentation to enhance flavor and texture. It contributes to the development of buttery flavors in kefir. This strain supports digestive health and adds to the probiotic profile of the product.

Leuconostoc mesenteroides subsp. cremoris is a lactic acid bacterium used in the fermentation of dairy products. It enhances the flavor and texture of kefir, contributing to its probiotic content. This strain supports digestive health and adds to the overall quality of the product.

L. delbrueckii subsp. lactis is a probiotic strain that supports gut health and enhances the immune response. It is a common addition to fermented dairy products for its health benefits. This strain is effective in maintaining a balanced gut microbiota and improving lactose digestion.