A2 Heritage Cow Milk Kefir

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.

The A2 Difference: Unlike standard milk, which contains A1 beta-casein, A2 milk is gentler in digestion.

2. Taste and texture

Tangy, creamy and mildly effervescent.

3. Functional benefits

✓ Superior digestibility (Zero A1 Beta-Casein)
✓ 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