International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Original article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2023, Vol. 7(4) 455-468

Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process

Latife Betül Gül & Abdullah Akgün

pp. 455 - 468   |  DOI: https://doi.org/10.29329/ijiaar.2023.630.7

Published online: December 31, 2023  |   Number of Views: 85  |  Number of Download: 186

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Abstract

The application of the traditional homogenization process used in yogurt production under higher pressure, such as 50-200 MPa, is a new approach to improving yogurt structure and quality effectively. High-pressure homogenization (HPH) is considered a technology that changes the microstructure, water holding capacity, viscosity, and sensorial properties of yogurts by affecting fat globules and protein structures depending on fat content. In this study, the effects on bacterial growth, acidification kinetics and viscosity development were investigated in the production of yogurt from fatty and semi-skimmed milk with HPH. HPH treatment and fat content had a positive effect on the bacterial growth rate, and the maximum counts of L. bulgaricus and S. thermophilus were determined in the yogurt sample made from fatty milk treated with 100 MPa pressure as 8.65 and 9.16 log cfu/g, respectively. Also, the pH and viscosity change during incubation was affected and the Vmax and μmax values for fatty milk treated with 100 MPa pressure reached maximum values of 1.67x10-2 pH unit/min and 2.35x10-2 Pa.s units/min, respectively. With the HPH treatment, the fermentation time in fatty yogurt was shortened by 60 min compared to the control sample.

Keywords: High-Pressure, Homogenization, Fat content, Acidification, Yogurt

How to Cite this Article

APA 6th edition
Gul, L.B. & Akgun, A. (2023). Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process . International Journal of Innovative Approaches in Agricultural Research, 7(4), 455-468. doi: 10.29329/ijiaar.2023.630.7

Harvard
Gul, L. and Akgun, A. (2023). Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process . International Journal of Innovative Approaches in Agricultural Research, 7(4), pp. 455-468.

Chicago 16th edition
Gul, Latife Betul and Abdullah Akgun (2023). "Effect of High-Pressure Homogenization and Fat Content on Yogurt Fermentation Process ". International Journal of Innovative Approaches in Agricultural Research 7 (4):455-468. doi:10.29329/ijiaar.2023.630.7.
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