ABSTRACT The development of different products that confer health benefits on the population is a challenge for those who work with food. The aim of this study was to elaborate two formulations of kefir cheese (C1 and C2) and whey (W1. W2). and to evaluate their in situ antibacterial activity against microorganisms of interest in food. https://www.roneverhart.com/7-Plush-Oswald-Octopus/