Use of kefir in cold cooking preparations
Abstract
Kefir is a dairy drink produced through the fermentative activity of the microbiota of the granules of the same name on the chemical components of milk whose composition is irregular, semi-hard and yellowish-white in color; it has pre and probiotic properties, low cholesterol, bioavailability of milk components with biological activity and the presence of metabolites, placing it as a functional food, that is, it not only has a nutritional contribution but also benefits one or more physiological functions of the organism, benefiting to the state of health. 1
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References
Rodríguez, J., Noriega, J., Lucero, A. & Tejeda, A. (2017). Avances en el estudio de la bioactividad multifuncional del kéfir. Interciencia, No. 6(42), pp. 347-354. Recuperado de: https://www.redalyc.org/pdf/339/33951621003.pdf
Coriat, J., Azuero, A., Gil, S., Rueda, M., Castañeda, C. & Rosselli, D. (2017). Uso de probióticos en el síndrome de intestino irritable y enfermedad inflamatoria intestinal: una revisión de la literatura. Revista Colombiana Gastroenterología, pp. 141-149. Recuperado de: http://www.scielo.org.co/pdf/rcg/v32n2/0120-9957-rcg-32-02-00141.pdf
