*2.4. Manufacture of Yoghurt-type Gels*

After treatments, the temperature of the mixtures of Table 2 was adjusted to 43 ◦C, which was the inoculation temperature. Fresh Greek traditional sheep yoghurt with the characteristic top fat layer [24] was used as a starter, at a ratio of 1.5% (*v*/*v*). Portions of 100 mL of inoculated milk bases were poured in sterilized containers, in which they were incubated at 42 ◦C, until pH 4.7. Incubation was stopped by immediate cooling. At the end of cooling, the yoghurt-type gels had pH 4.6. The average duration of incubation was 2 h and 30 min and 2 h and 18 min for HT and HP treated mixtures, respectively.
