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A creamy probiotic dairy beverage similar to but distinct from yogurt. Low-fat or non-fat pasteurized milk is the basic ingredient in kefir. Its effervescent quality stems from the kefir culture, which contains ten active "friendly" microorganisms, compared to two or three in yogurt.

Lowfat Kefir  has 10 live and active probiotic cultures, the good-for-you bacteria, Lowfat Kefir is a smooth, creamy and delicious yogurt-like smoothie the whole family will enjoy. Not only does it keep digestive and immune systems intact, it helps prevent common side effects from taking antibiotics, helps with lactose intolerance and weight loss. Plus, it's an excellent source of calcium, protein and fiber.


Kefir is a fermented milk product which contains a unique mixture of several live microorganisms. It has all nutrients required by the body: proteins, minerals and vitamins.

Kefir is highly digestible and due to its acidity and enzymes, it stimulates digestion of other foods.

Kefir contains a huge quantity of lactic bacteria, which inhibit putrefactive and pathogenic microbes.

For children, who may benefit from digestible, nutritious, pleasant and healthy food.

For expectant mothers who often find it hard to take any other food.

For convalescents, aged people or those whose digestion is sluggish.

For persons treated with sulfamides or antibiotics, because their protective intestinal flora may be totally destroyed during such treatments.

For sedentary persons, who need a balanced and easily digestible source of foods.


Kefir is the most favorable milk product for people suffering from genetically stipulated lactose intolerance.

Kefir stimulates protein digestion and appetite, decreases the cholesterol content in blood, improves salivation, and excretion of stomach and pancreatic enzymes and peristalsis.

Kefir consumption stimulates microphage production and improves immunity. It has a favorable effect on the resistance of humans to catching colds and other diseases.


Streptococcus Diacetylactis:

Has the same properties of Streptococcus lactis

Produces diacetyl and CO2. Diacetyl is a characterictic aroma of kefir


Leuconostoc Cremoris:

Produces lactic and acetic acid

Produces acetyl-methyl carbinol and diacetyl, two aromatic agents of kefir.


Lactobacillus Plantarum:

Exhibits antagonistic activity against Listeria monocytogenes

Produces plantaricin, a bacteriocin inhibiting microorganisms which cause spoilage.

Strong producer of lactic acid.

Tolerates high concentrations of bile salts

Adheres to intestinal mucosa


Lactobacillus Casei:

Produces L (+) lactic acid

Produces large quantities of lactic acid

Colonizes intestinal tract

Adheres to intestinal mucosa

Creates a favorable environmental for the desirable microbial balance.

Limits intestinal putrefaction, thus controlling production of toxins and their noxious effect upon vital organs and body cells

Inhibits pathogenic bacteria and prevents diseases caused by intestinal infections.

Limits lactose intolerance. Contributes to Immunity.



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