Knowledge and consumption habits of kefir in the UFMS academic community

• Autor(a) principal: Irmão, Jedalia de Sousa
• Data de Publicação: 2018
• Outros Autores: Costa, Marcela de Rezende
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/670
• topic: probiotic; fermented milk; health; consumer; Ciências Agrárias, Ciência e Tecnologia de Alimentos; probiótico; leite fermentado; saúde; consumidor

Fermented dairy products using kefir grains are consumed not only for nutritional value but also for their probiotic aspects. Therefore, the interest about kefir is increasing in the population as well in the academic community. However, its applications go beyond the intake of a fermented milk, including technologies exploiting antimicrobial properties and its applications in conservation and food packaging. The objective of this study was to measure the level of knowledge about kefir and its consumption through a research applied to the UFMS academic community. The data were obtained by a questionnaire using the Google Forms platform, through a link sent by email and in person using a tablet. The data analysis revealed that 61.8% of the participants have known kefir and, of these, 22.2% have consumed, however, only 28.6% daily. In addition, of those who consume, the majority (86%) uses the cultivation of the product in milk. Most participants pointed out that the reason for the interest in consumption is related to health, and what they have most reported to know about kefir is that it is good for health and its methods of consumption and production. Participants who said they did not know kefir, after a brief explanation responded that they would produce at home and consume, if the seeds were gave to them. This fact, along with the rest of the data obtained, confirms the interest in products considered healthy and accessible (cost and easiness), and points to a potential of knowledge diffusion and, therefore, a greater consumption of kefir in the community.