Investigating effect of homogenization pressure and stages on some physicochemical properties of probiotic low fat yoghurt

Document Type : Research Article


1 Graduated from Department of Food Science & Technology, Faculty of Agriculture, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

2 Assistant professor of Department of Food Science & Technology, Faculty of Agriculture, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

3 Associate professor (in Research), Dept. of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.


Nowadays, the usage of probiotic products especially yoghurt due to having wonderful and health properties has become popular in the world. In this study, the effect of homogenization pressures (100, 150 and 200 bar) and stages (1 and 2) on some physicochemical properties was investigated. The milk used for producing youghurt samples was preheated at°60 C and homogenized at 100, 150 and 200 bar; then, heated at °85C for 30 minutes. After cooling milk up to fermentation temperature (42ºC), it was inoculated with mixture starter culture ABY1 and incubated. During fermentation, pH dropped until it reached 4.5. After fermentation, prepared yoghurt samples were held in refrigerator (4ºC). Some physicochemical (pH, titratable acidity, viscosity, syneresis, redox potential) were determined during a 21-days cold storage (4ºC). With increasing pressure and stages of homogenization during storage, pH, viscosity and redox potential decreased (p


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