The Effect of Homogenization Pressure and Stages on the Amounts of Lactic and Acetic Acids of Probiotic Yoghurt

Nowadays the usage of probiotic products especially yogurt 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 (single and two) on the amounts of lactic and acetic acids were investigated. Yoghurts were manufactured from low- fat milk treated using high pressure homogenization at 100,150 and 200 bar and at 60°C. The amounts of lactic and acetic acids were determined after days 1, 7, 14 and 21 of storage at 4ºC. Experiments were set up using a completely randomized design. With increasing pressure and stages of homogenization, the amounts of lactic and acetic acids increased (p<0.01). The results obtained in the present study indicated that the greatest amounts of lactic and acetic acids during the storage period were observed in the sample homogenized at a pressure of 200 bar and two stages.