摘要：In this study, the effect of different homogenization pressure on free fatty acid content of set yoghurt was investigated. For this purpose, acid degree value was determined in yoghurts manufactured from milk samples which were homogenized under the pressures of 0 (control, unhomogenized), 50, 100, 150, 200, 250 and 300 kg/cm2. As a result of analysis, it was found that acid degree value of samples increased with increasing homogenization pressure. Considerable increase in free fatty acid was observed in those samples homogenized at ³100 kg/cm2 than that of control. Correlation and regression coefficients between homogenization pressure and acid degree value were found 0.974, 0.0008 respectively. It was determined that acid degree value increased in yoghurt samples during storage (14 days).
