摘要：In this study, the effect of different homogenization pressures on coagulum stability of set yoghurt was investigated. For this purpose, milk samples were homogenized under the pressures of 0 (unhomogenized), 50, 100, 150, 200, 250 and 300 kg/cm2 and they were used for yoghurt manufactured and then, consistency, viscosity were determined in these samples. From the result of analysis, it was found that consistency and viscosity increased with increasing homogenization pressure. Correlation coefficients between consistency, viscosity and homogenization pressure were found –0.983 and +0.987 respectively. Regression coefficients between above mentioned properties were also determined –0.216, +2.36 respectively.
