Kefir production and regulation methods

Abstract

Objective: Analyze Kefir production/fermentation methods, focusing on the industrial perspective and the implications for quality in light of product legislation. Bibliographical Review: Two main methods were found for the production of Kefir: the traditional one, which involves the fermentation of grains with substrate at room temperature and subsequent separation by filtration, and the industrial one, which includes methods such as Russian and backslopping, which they use part of the fermented drink as a starter culture for new batches. These methods face challenges in standardizing and preserving the microbiota of the final product, which is not accepted by Brazilian legislation. In contrast, drying processes, such as spray drying and freeze drying or even microencapsulation techniques and the use of standardized starter cultures, emerge as innovative and promising alternatives to solve these problems. Freeze-drying stands out for better preserving the microbiological properties of Kefir, although it has disadvantages, as it has high costs and requires more time to carry out the process. Final considerations: It is essential to adopt advanced technologies and promote continuous research, with collaboration between producers, researchers and regulators, to improve the industrial production of the product and ensure compliance with regulatory standards.