This paper reviewed the mechanism of carrageenan and pectin with casein in milk drinks,it also expatiate the major factors which influence the stability of acidified milk drinks.

• 综述了不同类型的卡拉胶和果胶在乳饮料中与酪蛋白的作用机理,并介绍了影响酸乳饮料稳定性的主要因素。