Kefir with a fat content of 1.0 %

Types of packaging
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Storage period
5 days at a temperature ranging from 0 °C to 6 °C
5 days at a temperature ranging from 0 °C to 6 °C
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DSTU 4417:2005
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C
Caloric Value
37,0 kcal
F
Fats
1,0 g
C
Carbohydrates
4,0 g
P
Proteins
3,0 g
Composition

Cow milk, kefir fungi culture. Lactic acid bacteria viable count is not less than 10⁷ CFU in 1cm³ of product.

 

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Kefir with a fat content of 1.0 %

ZarechyeTM kefir is a fermented milk product made of mixed lactic acid and alcohol fermentation that is made by fermenting milk with the culture of kefir grains. The plant has a separate area where kefir grains are grown. The technology of kefir production takes place according to a certain cycle: stirring-pause-stirring. ZarechyeTM kefir has a characteristic refreshing taste with a pleasant tingling of the tongue.