Strains in our Kefir Culture


Lactococcus lactis subsp. Lactis
Lactococcus lactis subsp. Cremoris
Lactococcus lactis subsp. Lactis biovar. Diacetylactis
Leuconostoc mesenteroides subsp. Cremoris
Bifidobacterium lactis
Lactobacillus johnsonii
Streptococcus thermophilus

Our kefir does NOT contain yeast strains.

Probiotic count:

Under the labeling guidelines only a few organisms can be called probiotic. In our kefir these are the acidophilus (= Lactobacillus johnsonii) and bifidus bacteria. Some dairies count all the live organisms and arrive at astronomical numbers. The number of live probiotic organisms goes down over the course of the shelf life, because the ongoing fermentation causes the pH level in the kefir to drop. Bacteria are quite sensitive to a low ph environment.

Number of live probiotic organisms per gram:

Day 7:  16 Million
Day 21:14 Million
Day 35:13 Million

The number of live organisms in our kefir is a lot higher, they just cannot be all called “probiotic” by the CFIA standards.

Day 1 of shelf life is 45 days prior to the best before date on the lid.