The stability of acidified fruit milk affected by the factors such as material quality, the milk content, the system acidity, additive categories, the process and parameters of machining and so on, it is a difficulty problem in new dairy products development. To improve the stability, the critical point is settling the stability of casein in acidic condition.
To produce the acidified fruit milk, the raw materials were the whole fat ultra high temperature (UHT) milk and concentrated apple juice, an...