Effects of high-pressure and high-shear homogenization pretreatments on the microbiological, psychochemical properties and powder properties of freeze-dried kefir powder

Latife Betül Gül; Osman Gül

doi:10.55147/efse.1825450

Effects of high-pressure and high-shear homogenization pretreatments on the microbiological, psychochemical properties and powder properties of freeze-dried kefir powder

Abstract

Recently, the use of emerging processing technologies has gained importance to improve various properties of milk and milk products. In particular, studies on improving the quality properties of powders, such as powder flow properties, wettability, and solubility, have gained momentum. In this study, the effect of high-pressure homogenization (HPH) at different pressures (50 and 100 MPa) and high-shear homogenization (HSH) at different shears (2500 and 5000 rpm) on the microbiological, physicochemical properties, and powder flow behavior of kefir powder, before drying, was determined. The higher pressure and shear employed resulted in the highest loss of viability and the lowest average particle size of kefir. After drying, the highest number of viable cells (lactobacilli, lactococci, and total bacteria) was present at levels of 9.43, 9.37, and 9.81 log cfu/g, respectively, in the kefir powder sample subjected to 100 MPa pressure. The applied homogenization pretreatments resulted in a partial increase in the L* value and solubility of kefir powder, while also leading to a significant improvement in wettability. Depending on the applied homogenization process, the decrease in particle size increased both bulk and tapped densities. Additionally, the angle of repose (AOR) value of kefir powders decreased from 37.48° to 29.44°, depending on the applied homogenization pretreatment, indicating that homogenization pretreatment significantly improved the powder flow properties. It was concluded that homogenization pretreatment of kefir could improve the microbiological and powder properties of kefir powders.

Keywords

kefir , kefir powder , high-pressure homogenization , high-shear homogenizaton , powder properties

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Details

Primary Language

English

Subjects

Food Technology

Journal Section

Research Article

Authors

Latife Betül Gül ^*
0000-0002-4732-7727
Türkiye

Osman Gül
0000-0003-1620-4246
Türkiye

Publication Date

December 30, 2025

Submission Date

November 17, 2025

Acceptance Date

December 25, 2025

Published in Issue

Year 2025 Volume: 6 Number: 2

DOI

https://doi.org/10.55147/efse.1825450

IZ

https://izlik.org/JA54JA93MP

APA

Gül, L. B., & Gül, O. (2025). Effects of high-pressure and high-shear homogenization pretreatments on the microbiological, psychochemical properties and powder properties of freeze-dried kefir powder. European Food Science and Engineering, 6(2), 53-62. https://doi.org/10.55147/efse.1825450

Effects of high-pressure and high-shear homogenization pretreatments on the microbiological, psychochemical properties and powder properties of freeze-dried kefir powder

Abstract

Keywords

References

Details

Primary Language

Subjects

Journal Section

Authors

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

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