concentrated yogurt is a semisolid food derived from yogurt by draining part of water and water-soluble compounds. The total solids (TS) content is typically 23–25 g/100 g. However, much of its consumer acceptability is dependent on its sensory properties which, in turn, seem to be heavily dependent on the method of processing of the material and fat content. In this study, Chicory inulin was used in order to improve, physicochemical and sensoy properties of concentrated yughort. effects of inulin concentration in concentrated yughort as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess, and how these effects may be related to changes in rheology of concentrated yogurt. For fat replacement in low-fat dairy products inulin seems particularly suitable as it may contribute to an improved mouthfeel. Long-chain inulin is less soluble and more viscous than the native product and can act as texture modifier. In this work, the impact of homogenization process on the development of gelling properties of inulin – skim milk systems was studied. Inulin dispersions at a concentration of 15%w/w, were subjected to homogenization treatments at 10, 20, 30 MPa with various numbers of circulations in the homogenizer (1, 2 or 5 passes). These processes increase of the gel-like behavior of the system as well as the viscosity of the inulin dispersion. The viscosity increased with both the number of passes and the homogenizer pressures. Granulometry as well as laser scattering ascertained the increase of the particle size and the formation of a network composed of agglomerates which interacted with the solution and thus led to textural modifications. fat content of concentrated yughort, typically around 10 g/ 100 g. In connection with the current rise in obesity there is a strong demand to food industry to develop good tasting low caloric food products. It should be possible to use rheological data to modify and control the process conditions to give a product with the quality attributes desired by the consumer. A three components (inulin, fat, the rest and water) mixture design was used to determine effect of each component on physicochemical properties of these components. Initial experimental domain was chosen in order to cover a large range of mixtures. . long chain lengths high performance (HP) was incorporated at minimum 3% w/w and maximum 6%w/w of the concentrated yoghort. Viscosity, pH, syneresis, sensory properties (flavor, body and texture, and appearance and color) and color (L, a, and b) of yogurts were determined at 1, 3, 7, 14 and 21 day after production. The concentrated yogort containing HP inulin and higher then 5% fat had higher body and texture scores compared to the control and other sample. During storage,