Milk for the manufacture of yogurt is normally homogenized (15-20 MPa) and heat-treated (temperatures higher than 85 "C for arange of times) to reduce microbial load, to increase the yogurtstability, consistency and body texture, and also to decrease wheyseparation during storage. High-pressure homogenisation (НРН),which is based on the same principle as conventional homogenisationbut which works at significantly higher pressures (up to 400 MPa), isbeing investigated for various industrial applications. Like regularhomogenisation, the increase in pressure causes a droplet sizereduction of the obtained emulsions and so improves shelf-life of theproducts by lowering the creaming rate.