The correct answer would be - there could be microorganisms like bacteria present and consistency or texture would be not as expected.
Explanation:
Pasteurization is more of a safety process that helps in the elimination of microorganisms like bacteria and this process involves heating the liquid and cooling it down immediately to a very low temperature.
Homgenisation is the process that makes liquid particles evenly small and distributed equally which gives it consistency or texture and taste. Without these two processes, yogurt will have bacteria and inconsistency.
