Dynamic high pressure (DHP) can be an interesting tool to modify milk constituents such as proteins and fats. Therefore, this work aimed to evaluate the stability during storage of fermented product made with milk processed by DHP. Milk (2% milk-fat) processed at 90°C/5minutes was subject to conventional homogenization (15/5MPa, control) and DHP processing (50/5MPa, 100/5MPa, 150/5MPa and 180/5MPa) at inlet temperature of 60°C. The cultures of S. thermophilus TA40 (8 logCFU/mL) and L. acidophilus NFCM® (7 logCFU/mL) were inoculated in the milk at 43°C and monitored until pH 4.6. The proteolysis (OPA method), pH and syneresis were evaluated at 1, 14 and 28 days of storage at 5°C. The results showed that the DHP did not influence the proteolysis nor pH during storage. The syneresis presented a negative correlation with the dynamic pressure (p<0.05) (1st day: 19% of syneresis to control and 13% to 180/5MPa; 28th day: 17% to control and 10% to 180/5MPa). The reduction in the syneresis can be caused by the changes on the structure milk constituents, where the fat globules and caseins micelles decreasing the size, and consequently increasing the surface area promote more interactions between protein-protein and protein-fat globules, strengthening the gel structure. However, this change in the matrix was not able to change the metabolism of the culture, not influencing the pH and the proteolytic activity during storage.