It is a beneficial symbiosis of five microorganisms which form a membrane. These microorganisms feed on the lactose in milk, they are multiplied in parallel converting milk kefir. Despite the many which studies have been made, it was not possible to produce the organisms in correct proportion to a lab jack. For this reason today kefir is being produced using this physical culture dairy (kefir grain). Kefir as in other words live yogurt containing beneficial microorganisms, but kefir has a much higher biological value and this is due to its unique culture which is produced. The microorganisms coexisting in kefir are capable of staying alive throughout the length of our digestive system thereby preventing the development of pathogenic microorganisms and parasites (pathogenic microorganisms such as salmonella and shihella cannot be developed if vaccinated with kefir).

It is rich in minerals calcium, magnesium and phosphorus containing vitamlines B12, B1, Biotin Vitamin K as well. During fermentation produced carbon dioxide which makes split casein (milk protein) much more soft and easily digestible.

The gentle acidity and characteristic mikroflora helps secretion of gastric juices and enzymes thereby improving the digestion of food. It increases diuresis increasing the elimination of harmful substances from the body. It is a perfect food for pregnant women because of its rich and balanced in nutrition, while the mikroflora helps the newborn to develop a robust immune system. It is the ideal solution for people with problems digests lactose. It is recommended for patients who are frequent users of antibiotic drugs, people living or working in busy environment (radioactivity, toxic wastes, noxious fumes). The biggest nutritional A and biological value appreciated doctors and therapists around the world. Today in many countries included in the diet of patients suffering with aids, cancer, allergic diseases, intestinal and stomach disorders. With kefir also everyone can arrange his skin much better and cheaper than cosmetic trade. The regular use of kefir helps in general to create a clean balanced internal ecosystem which gives us health and longevity. Kefir in the natural state is a perfect drink suitable for all times of day. But it can be used perfectly as a basic element in the preparation of various culinary recipes like soups, milk shakes, sauces for salads and dishes.