Nutritional value and health benefits of an ethnic dairy product Kefir

Kefir is a fermented milk drink with an acidic taste and creamy consistency produced by bacterial fermentation of kefir grains. Kefir is a popular ethnic dairy product that is constantly subjected to development, different additives of flavors, milk types, fibers, grains, and many more have been examined for the market. Kefir exhibits many health benefits owing to its antimicrobial, anticancer, gastrointestinal tract effects, gut microbiota  modulation, anti-diabetic effects, wound healing, anti-stress properties, immune-modulation, cholesterol-lowering, anti-allergenic, anti-asthmatic, anti-microbial, chemoprevention against colon cancer, aside from its gastrointestinal beneficial effects. Such health benefits are attributed to Kefir’s protein, vitamin, lipid, mineral, amino acid, and microelement composition. Moreover, the fermentation process enriches the content of vitamins B1, B12, K, folic acid, calcium and amino acids, adding to Kefir’s health benefits.  As such, kefir contains various bacteria and yeasts which influence its chemical and sensory characteristics. A mixture of two kinds of milk promotes Kefir sensory and rheological properties aside from improving its nutritional value. However, kefir is well recognized for its potential health value as an excellent source of probiotics, some limitations in kefir consumption need to be recognized.