Sert, DurmusMercan, EminTanrikulu, Mehmet2024-10-042024-10-0420230958-69461879-0143https://doi.org/10.1016/j.idairyj.2023.105704http://hdl.handle.net/20.500.12403/3384Yoghurt samples were produced from sheep milk that was high-pressure homogenisation (HPH) treated at 0 (control), 30, 50, 70 and 100 MPa. Depending on the acidification kinetic parameters, HPH treatment increased the acidification rate and shortened the fermentation time. HPH-treated samples had lower pH, increased water holding capacity, decreased syneresis, decreased particle size and higher acetalde-hyde content than the control. At 0 and 14 days of storage, the tyrosine value of HPH-treated samples was higher than the control. Although HPH resulted in higher L* and a* values, it caused lower b* values in yoghurt samples. Up to 30 MPa, HPH increased firmness and consistency; however, these were decreased above 50 MPa. During storage, Streptococcus thermophilus and Lactobacillus bulgaricus counts ranged from 6.12 to 8.20 log cfu g-1 and 5.70 to 8.96 log cfu g-1, respectively. Depending on the increasing pressure, HPH caused higher S. thermophilus and L. bulgaricus counts.& COPY; 2023 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessFat Globule SizeSensory CharacteristicsRheological PropertiesParticle-SizeBovine-MilkAcidProteinStabilityViabilityProductsArticle14410.1016/j.idairyj.2023.1057042-s2.0-85162754756Q1WOS:001013590100001Q2