El Kéfir y sus múltiples usos en la industria láctea

Abstract

This research is on Kefir, also called Bulgarian, kefir granules or milk kefirada. This product originated in the 19th century in the Caucasus. The name of this product comes from the Turkish word Keyif, which means "Feel Good". Kefir is considered as a drink made from fermented milk, of high nutritional value, helps regulate intestinal flora, digestion, lactose intolerance, has antihypertensive, anti-inflammatory, anticancer and antiallergic effect. The aim of this research was to conduct a literature review on kefir in the dairy industry, its benefits and the types of milk that can be used with kefir, to boost its consumption and usefulness in food. Exploratory research with a qualitative approach will be carried out using the literature review technique on kefir, dairy, dairy products, and kefir-based beverages. As a result, kefir is considered a nutrient-rich, highly probiotic functional food, which helps in the best functioning of digestive health and immune system and easy for people to make and should therefore be increased consumption.