Investigation of the effect of the homogenization regime on energy costs and shelf life of yogurt with dogberry puree

Introduction. Homogenization is one of the most significant factors ensuring the successful implementation of the technology for manufacturing various dairy products. During this process, there are changed the properties and structure of proteins. In particular, there is decreased the size of casein micelles, which break down into submicells. After that, the accumulation of submicells on the surface of fat particles is likely. The increase in the homogenization pressure amplifies the mechanical effect on the particles, therefore, the average size of fat globules decreases. Aim of the Study. The study is aimed at reducing energy costs for manufacturing dairy products while ensuring the maximum preservation of the quality of dairy products.