The pectin is essential in this formulation as otherwise the low pH of the orange juice will cause the rehydrated milk drink to curdle. In low pH systems HM pectin protects the casein which helps to prevent against flocculation and sedimentation.
Make pectin solution 3%. Dissolve skimmed milk powder in water & add pectin solution. Mix fruit juice and sucrose and stir slowly into above mixture. Pasteurise, homogenise and fill into containers. Leave to cool.
|3% pectin solution||13|
|Skimmed milk powder||5|