Kefir is fermented milk similar to yogurt but produced by a different ferment, a mixture of bacteria and yeasts. A traditional product from the Caucasus. It has a stronger flavor than yogurt with loyal followers. It has qualities such as strengthening defenses against infections and making other nutrients more assimilable. Additionally, sheep's milk has a pleasant taste and a higher contribution of calcium than cow's milk. INGREDIENTS Pasteurized whole sheep's milk* and kefir lactic ferments. (*) Organic NUTRITIONAL INFORMATION per 100 g Energy value.......................373.3 kJ / 89.6 kcal Total fats..........................6.0 g Of which saturated..........4.5 g Carbohydrates................3.9 g Of which sugars...........3.9 g Proteins................................5.0 g Salt..........................................0.1 g Calcium.....................................162 mg* (*20% of the nutrient reference value). GLUTEN FREE USE Storage Between 1º and 8º C Once opened, consume within the next 6 days PRESENTATION 420 g jars Glass jar with twist off lid