Why do we use pasteurized milk in our kefir?Feb
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