A process for the preparation of a beverage with a pH of between 3.6 and 4.2 and the non-acclimated milk base

摘要

This beverage of pH 3.6 to 4.2 and based on non-acidified milk contains from 35 to 65% by weight of at least one fruit juice and/or of a fruit concentrate, from 35 to 65% by weight of non-acidified milk, and from 0.2 to 1% by weight of at least one stabiliser. A process for manufacturing this beverage is described.