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Kind
Kéfir
Kind
Kéfir
Ingredients:
Ingredientes: leche de oveja churra y fermentos lácticos.
Valores Nutricionales por 100g:
|
Valor energético |
341,83 Kj/81,7 Kcal |
|
Grasas |
6,5g |
|
De las cuales saturadas |
4,4g |
|
Proteína |
5,8g |
|
Hidratos de carbono |
4,7g |
|
De los cuales azúcares |
4,7g |
|
Sal |
0,1g |
Fermented drink made from themilk of our churra sheepand the inoculation of small white granules called"cultivo", which are a combination of bacteria and yeast that activate the fermentation process of the milk, resulting in a live, new product with increased acidity andan increase in its probiotic properties.
This fermentation that occurs is aslower fermentation that lasts 18 hours, in which microorganisms transform the milk sugar into ethyl alcohol and carbon dioxide. This precisely gives rise to the slight acidity characteristic of kefir. A process that takes place in the absence of oxygen, unlike lactic fermentation where oxygen is involved.
The production of our dairy products is completely artisanal, valuing the craftsmanship and knowledge of the cheesemaker and tradition.
Unit weight: 1LProducer:Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk:pasteurized sheep's milk. Fermentation:18 hours.Intensity:smooth. Presentation: glass bottle. Storage: refrigeration 4-6ºC.Best before: 20 days from production. Once opened, consume within 4 days.
Gluten-free product.Allergens: Dairy.
Ingredients:
Ingredientes: leche de oveja churra y fermentos lácticos.
Valores Nutricionales por 100g:
|
Valor energético |
341,83 Kj/81,7 Kcal |
|
Grasas |
6,5g |
|
De las cuales saturadas |
4,4g |
|
Proteína |
5,8g |
|
Hidratos de carbono |
4,7g |
|
De los cuales azúcares |
4,7g |
|
Sal |
0,1g |
Fermented drink made from themilk of our churra sheepand the inoculation of small white granules called"cultivo", which are a combination of bacteria and yeast that activate the fermentation process of the milk, resulting in a live, new product with increased acidity andan increase in its probiotic properties.
This fermentation that occurs is aslower fermentation that lasts 18 hours, in which microorganisms transform the milk sugar into ethyl alcohol and carbon dioxide. This precisely gives rise to the slight acidity characteristic of kefir. A process that takes place in the absence of oxygen, unlike lactic fermentation where oxygen is involved.
The production of our dairy products is completely artisanal, valuing the craftsmanship and knowledge of the cheesemaker and tradition.
Unit weight: 1LProducer:Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk:pasteurized sheep's milk. Fermentation:18 hours.Intensity:smooth. Presentation: glass bottle. Storage: refrigeration 4-6ºC.Best before: 20 days from production. Once opened, consume within 4 days.
Gluten-free product.Allergens: Dairy.
