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Welcome to Kefir Kommunity! This is your one-stop-shop for nutrition news from around the blogosphere. If it’s got to do with kefir or probiotics, chances are, it’s here. But you’ll also find cutting edge information, articles and links to stories about all things health – from workout trends to cool food science research, delicious recipe suggestions to expert Q & As. We love to share our passion for what we do with the best customers in the world, while offering you exclusive info on special events, deals, promotions and all sorts of other happenings at Lifeway HQ and beyond. We encourage  you to tap into the power of Kefir Kommunity’s blog by reaching out to us or fellow kefir fans with comments or questions. So make yourself at home, pull up a chair and stay a while. We promise to treat you right. 
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Why do we use pasteurized milk in our kefir?


Posted in [Q/A] By LifeWayKefir LifeWayKefir
2/15/2012 1:21 PM 

We get a lot of questions about how our kefir is made, and why we do things the way we do them. Today we’re tackling a really common question with a pretty simple answer:
Why do you pasteurize your milk? Doesn’t that kill the probiotics?

To put it simply, federal law requires that we use pasteurized milk in our kefir. Pasteurization limits the spread of milk-born infectious diseases (like salmonella and E.coli, just to name a few.)
Yes, it would kill our 12 probiotic strains if we pasteurized after culturing, which is why we pasteurize our milk before we culture it!
Once our rBST, rBGH and GMO-free milk has been pasteurized, Lifeway Kefir is cultured for 14-16 hours – this long culturing process gives our kefir its high probiotic activity count and the effervescent taste people love. So rest assured, when you drink our kefir, you’re getting a delicious, live and active product!
Do you have questions about kefir? Check out our FAQ, or email us!


Popular tags: pasteurized milk, raw milk, how kefir is made


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