1. What makes it special?
Kefir is one of the most diverse fermented dairy foods known. Cultures consume lactose and transform it into lactic acid, bioactive peptides, and enzymes. Contains both beneficial bacteria and yeasts.
2. Taste and texture
Tangy,creamy and mildly effervescent.
3. Functional benefits
✓ Reduced lactose
✓ Microbial diversity
✓ Bioactive peptides
✓ Organic acids
4. Key Compounds
• Kefiran
• Lactic & Acetic Acid
• Bioactive Peptides
• Calcium
5. How to Enjoy
Morning and/or evening. Start with 100 ml daily for the first 2 days, then increase to 250 ml.
6. The Fermentation Science
Diversity: 30–60 strains
CFU: 10⁸–10¹⁰ per serving
Dominant: L. kefiri, L. lactis