Processes are provided for preparing acidified milk drinks having improved stability. In an aspect, the process involves adding an aqueous stabilizer solution including an HM pectin and one or more sequestrants to an acidified milk product to produce the acidified milk drink. The one or more sequestrants desirably are present in the aqueous stabilizer solution in an amount that is stoichiometrically greater than the concentration of calcium ions present in the aqueous stabilizer solution, and are present in the acidified milk drink in an amount that is stoichiometrically less than the concentration of calcium ions in the acidified milk drink. The resulting acidified milk drink is characterized as a stable, optically opaque, drinkable product.本發明提供用於製備具有改良之穩定性之酸化乳飲料的方法。在一態樣中，該方法涉及向酸化乳製品中添加包括HM果膠及一或多種螯合劑之穩定劑水溶液，以產生該酸化乳飲料。該一或多種螯合劑合意地以在化學計算量上大於該穩定劑水溶液中存在之鈣離子濃度之量存在於該穩定劑水溶液中，且以在化學計算量上小於該酸化乳飲料中之鈣離子濃度之量存在於該酸化乳飲料中。所得酸化乳飲料之特徵為穩定、光學不透明的可飲用製品。
