kéfir

Whole milk is a primary ingredient in kefir, providing essential nutrients such as calcium and vitamin D. It is minimally processed, retaining its natural fat content which can aid in the absorption of fat-soluble vitamins. The quality of milk can vary, but whole milk generally supports bone health and provides a rich source of energy.

Cream adds richness and texture to kefir, enhancing its flavor profile. It is a source of fat-soluble vitamins and provides a creamy consistency. The inclusion of cream can improve the overall mouthfeel and nutritional profile of the product.

Skimmed milk powder is used to increase the protein content and improve the texture of kefir. It is a processed form of milk that retains most of the nutrients but lacks the fat content. While it contributes to the nutritional profile, it is less beneficial than whole milk due to the removal of fats.

Lactic ferments are essential for the fermentation process in kefir, contributing to its probiotic content. They help in breaking down lactose, making kefir easier to digest for lactose-intolerant individuals. The presence of diverse strains like Streptococcus, Lactobacillus, and Lactococcus enhances gut health and supports the immune system.

Bifidus Actiregularis is a probiotic strain known for its beneficial effects on digestive health. It helps maintain a healthy balance of gut bacteria and supports the immune system. This strain is specifically selected for its ability to survive the digestive process and colonize the gut effectively.

Kefir yeasts contribute to the unique fermentation process of kefir, adding to its probiotic content. They work synergistically with lactic ferments to enhance the nutritional profile and flavor of the product. The presence of yeasts can improve gut health and provide a natural source of B vitamins.