Jersey Dairy’s newly-launched kefir, made from milk from Jersey cows, may be gentler on digestion than other similar products.
This can be attributed to Jersey milk containing only A2 beta-casein protein, unlike conventional milk, which typically contains both A1 and A2 proteins.
Dr Magdalena Drabble, Jersey Dairy director of operations, said kefir is becoming increasingly popular as more people look for nutritious foods that support their health and wellbeing.
Kefir is made using traditional kefir grains and live cultures to create a smooth fermented milk drink.
‘Our new kefir combines the nutritional benefits of fermented dairy with the rich taste and texture of 100% A2 Jersey milk. The naturally higher protein and solids content of Jersey milk make it particularly well suited to fermented dairy products, such as kefir, helping to create a smooth, creamy texture,’ said Magdalena.
