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<p><u><strong><font face="Verdana" size="4" color="#000080">Background</font></strong></u></p>

<p><font face="Verdana" size="2">Acidified milk products can be divided into different kinds, mainly fermented acidified milk drinks, stirred or set yoghurts and directly acidified milk drinks. The pH of these products can be ranged from 3.60 to 4.30. For this project, direct acidification of milk is done, whereby food-grade 50% w/w citric acid is added to drop the pH to 4.2. The samples are then homogenized, pasteurized and heat treated to test the stability with the use of different stabilizer combinations.
<p>The combination of stabilizers that has the best stability has the highest costs and hence, the current challenge of the project is to find an effective combination of stabilizers to achieve stability but at minimum costs. </font></p>

<p><u><strong><font face="Verdana" size="4" color="#000080">Objectives</font></strong></u></p>

<p><font face="Verdana" size="2">To find suitable combinations of stabilizers (including gellan gum, carboxyl methyl cellulose (CMC) and pectin), that are able to obtain product stability at minimum costs.</font></p>

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