The desired sensory properties of fermented milk and especially of solid yoghurt varieties are determined by the temperature-time regime of the heat treatment of milk, whereby temperature sterilisation causes a lower viscosity and firmness of the gel structure and reduces syneresis. In addition, the sensory properties of yoghurt change depending on the amount of inoculated culture and the temperature and duration of incubation. On the other hand, the importance of homogenization in the production of liquid yoghurt varieties is reflected in the intense white colour, the better consistency and stability of the gel structure formed, the higher viscosity and the lower taste of the product. The aim of this work was to determine the effects of the type of heat treatment (pasteurisation and sterilisation) and homogenization on the sensory properties of solid and liquid yoghurt by means of a descriptive analysis. For this purpose, 4 batches of solid yoghurt were produced from pasteurised and sterilised milk with the addition of 0.03% or 0.04% yoghurt culture and 2 batches of liquid yoghurt from homogenized and non-homogenized milk. Compared to yoghurt made from sterilised milk, solid yoghurt made from pasteurised milk showed better sensory evaluations, such as better flavour stability, a smoother texture, more balanced taste and higher product attractiveness. The observed differences in odour, taste and texture between the liquid yoghurt samples indicate that the samples made from homogenized milk are better perceived and preferred than the yoghurts made from non-homogenized milk. These results ensure that the homogenization of milk can significantly influence the sensory characteristics of yoghurt and contribute to improving the quality and overall experience of consuming the product.