• Atul Bhojraj Jambhulkar

Kefir is becoming increasingly common as a consequence of recent research into its health benefits. Because of the different health benefits of probiotic diets, the importance of probiotics in the food industry is rising. Kefir has a long track record of health benefits. Kefir microorganisms generate vitamins, degrade protein and hydrolyze lactose, resulting in a meal that is highly nutritious and digestible. The health advantages of this drink are due to the presence of sufficient nutritional quality in the final product. Injection of Kefir increases human digestion and lactose resistance. It is often offered to patients in hospitals and is recommended for babies and the infirm. Kefir's microbiological and chemical structure suggests that it is a very complex probiotic, with the prevalent microorganisms which include in species Lactobacillus. The present review focuses on the kefir and discusses probiotics, shape, and size of kefir grain, health benefits of kefir, the nutritional content of kefir grain, the chemical composition of kefir, nutritional characteristic of kefir, microbial characteristic of kefir, and the method of production of kefir.

kefir, probiotic, fermentation, yeast.

"PREPARATION AND HEALTH BENEFITS OF KEFIR: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 12, page no.775-786, December-2020, Available :http://www.jetir.org/papers/JETIR2012306.pdf

"PREPARATION AND HEALTH BENEFITS OF KEFIR: A REVIEW", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 12, page no. pp775-786, December-2020, Available at : http://www.jetir.org/papers/JETIR2012306.pdf