The effect of the homogenization process applied before and after the heat treatment on the physicochemical, microbiological and sensory properties of kefir produced from sheep milk.

The aim of this study was to determine the effect of homogenization applied to sheep milk at different pressures prior to and after heat treatment on the physicochemical, microbiological and sensory properties of kefir produced from sheep milk. The total solids content of sheep milk used in the kefir production was standardized to 8%. Homogenization processes were applied to the milks at a pressure of 150 bar as a single stage and at a pressure of 150/30 bar as double-stage, before and after heat treatment. Kefir samples produced from sheep milk were stored at 4°C for 30 days. Kefir samples produced from non-homogenized sheep milk were the control group of this study. Microbiological properties of kefir samples were determined on the first day of the storage, and their physicochemical and sensorial properties were determined on the 1st, 15th and 30th days of the storage.