摘要：In this study, water holding capacities of yogurt produced from milk that is homogenized by ultrasonic treatment which is one of non-thermal preservation techniques and conventional homogenizer, were investigated. In ultrasonic treatment, 3 different amplitudes (20, 50 and 70%) and two different exposure times (3 and 6 min) were used. It was found that ultrasonic homogenization had more effect compared to conventional homogenization. As the exposure times and amplitude levels increased, the water holding capacity increased as well. The highest water holding capacity (66.18%) was obtained at 70% amplitude level for 6 minutes. Besides, pH values of samples were observed at 30 minutes intervals during the fermentation.
关键词：Ultrasonic homogenization; yogurt; water holding capacity
