The objective of this work was to apply the freeze-drying and spray-drying process to obtain a viable product from the microbiota of the kefir. The reproduction of the microbiota was taken to 26°C in the milk with rehydrated and ultra-pasteurized vegetable fat and the characterization of the obtained microbiota, allowed to identify a high viability of microorganisms able to be submitted to the drying by lyophilization. For lyophilization drying, an orthogonal L16 4 experiment design was used. The factors and levels analyzed were: freezing time (3-9h), freezing temperature (-20-80°C), pressure (0.2-0.8mbar), and lyophilization time (5-20h).