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The effects of high pressure on the physicochemical, chemical, microbiological and sensory characteristics of stirred low-fat yoghurt were studied. Laboratory-made yoghurts were treated at high pressure (100-400MPa) for 15min at 20 o C. No significant changes in pH and total organic acids were observed after pressuring the yoghurt. Pressures over 200MPa prevented post-acidification of the...
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