A Review on Comprehensive Comparative Study about Kefir, Yogurt, Buttermilk with their Health Benefits

Abstract

Fermented milk products have played an integral role in human nutrition across cultures for centuries. Among the most widely consumed are kefir, yogurt, and buttermilk, each possessing unique microbial compositions, fermentation processes, sensory characteristics, and health benefits. This paper presents a comparative study of kefir, yogurt, and buttermilk, examining their origins, production methods, physicochemical properties, nutritional profiles, microbial diversity, and therapeutic implications. The analysis also considers their commercial and cultural significance and highlights the growing interest in probiotic-rich functional foods. Findings suggest that while all three share fundamental probiotic benefits, kefir demonstrates the highest microbial diversity and strongest potential for gastrointestinal and immune health, while yogurt and buttermilk retain distinctive advantages in texture, taste, and culinary versatility.