BACKGROUND Fermented milk products are among the most widely consumed foods in the world today, and are enjoyed by people of nearly ail cultures and backgrounds. Perhaps the most well-known of these fermented milk products is yoghurt. Yoghurt is a cultured milk product produced by culturing one or more dairy ingredients, such as milk, with a bacterial culture typically containing Lactobacillus bulgarieus and Streptococcus thermophilic, and typically has a pϊ f of less than 5.0. Additives such as sugar, fruit, colorants, ilavorants. and stabilizers may be used to enhance consumer acceptance of the product.

Although fermented milk products are considered healthy products, there still is a large demand for products having lower fat content than traditional products. In particular, there is an increasing demand to lower costs of fermented milk products by substitution of skimmed miik powder with other alternatives. Thus, it would be particularly desirable for producers of fermented milk products to be able to provide a stabilizer which can be added to the milk or milk powder prior to its fermentation in order to provide easier and more-cost-effective production. Consumers desire low fat fermented milk products with good texture and sensory attributes, such as creaminess and mouthfeel/body, that is neither grainy nor mealy, as compared to standard fermented milk products having a higher fat content. Towards achieving these goals, different starches and modified starch products have been used as stabilizers in low-fat fermented milk products to stabilize the protein system against aggregation, sedimentation, and separation. Other stabilizers that frequently are used to stabilize the protein system of milk products include gelatin, agar, and pectins {i.e.. a chemically modified low ester pectin and a chemically modified low ester amidated pectin).

Although pectins are an effective stabilizer for products having an acidic pH, at neutral pH pectins are incompatible with milk proteins and separate the milk into two phases. Pectin is a structural polysaccharide found in plants and may be extracted from citrus fruit peels. At a molecular level, pectin consists of a linear chain of galacturonic acid units linked through α-! ,4 giycosidic bonds. This regular structure is interrupted by rhamnopyranosyl residues with side chains of neutral sugars, such as arabinan and arabinogalactans. which contribute from 10% to 15% of the molecular weight of the pectin. Pectins can have a molecular weight of up to about 300 kDa and a degree of polymerization of up to about 80 units. In nature, approximately 80% of the carboxyl groups of the gaiacturonic acid units of pectin are methyl-esterified. The percentage of carboxyl groups esterified is defined as the degree of esteriiϊcation ("DH' ^' ). Pectin, as first extracted, has a relatively high degree of esterification of about 70% to 75%. Λ pectin with a degree of esterificalion of above 50% is described as a high ester (I II:) pectin while a pectin with a degree of esterification of below 50% is described as a low ester (LE) pectin.

Although the degree of esterification of a pectin can be controlled to some degree by the processes used for extraction and chemical de-esterificalion of the pectin, numerous problems still remain with conventional methods of chemical de- esterification involving the use of acid or alkali treatment of a pectin. These processes are known to remove ester groups in either a random fashion (i.e., the ester groups on the pectin are removed on more than one of the pectin chains non- sequentially) or in a block-wise fashion (i.e., when the ester groups on the pectin are removed by a single-chain mechanism in a sequential manner). Notably, these processes are known to result in depolymerization of the pectin, breaking the glycosidic linkages of the hαmoglacturonan. the rhamnogalacturonan. and between the L-rhainnose linked side-chains, resulting in a significant lowering of the molecular weight of the pectin and a more homopolysaccharidic molecule due to the reduction of the side chain sugar molecules. These undesirable effects can be reduced by enzymatic de-esterification, which can reduce or to eliminate depolymerization of the pectin during de-esterification.

Thus far, there have been no satisfactory chemically modified LE pectins suitable for use in fermented milk products. Although chemically modified LE amidated pectins have been used, the presence of the amides generally results in more stringent government regulation of the material. Thus, there remains a need for an LE pectin, prepared using enzymatic methods, that is capable of providing an improved texture and sensory profile for fermented milk products (including, e.g., soy milk) with low fat content and/or that is suitable for use with milk powder replacements in the fermented milk products market. SUMMARY

In one aspect, a fermented milk product is provided comprising a fat content that is reduced compared to the fat content of natural milk: and a random enzymatically de-esierified pectin having a degree of esteriflcation in the range of about 10% to about 50%.

In another aspect, a process for preparing a fermented milk product comprising a fat content that is reduced compared to the fat content of natural milk is provided comprising providing a randomly de-cslerified pectin having a degree of esteriflcation in the range of about 10% to about 50%, adding the randomly de- esterified pectin to a milk product comprising a fat content that is reduced compared to the fat content of natural milk, and fermenting the milk product to obtain the fermented milk product.

Additional aspects will be set forth in part in the description which follows, and in pan will be obvious from the description, or may be learned by practice of the aspects described below. The advantages described below will be realized and attained by means of the elements and combinations particularly pointed out in the appended claims. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only, and are not restrictive.

DETAILED DESCRIPTION

Fermented milk products having improved sensory properties and methods for making fermented milk products having improved sensory properties are provided herein. Generally described, the fermented milk products comprise a random enzymatically de-esterifjed pectin. In embodiments, the fermented milk products comprise a random enzymatically de-esterified pectin having a degree of esteriflcation in the range of about 10% to about 50%. In embodiments, the fermented milk products comprise a fat content that is reduced compared to the fat content of natural milk. The fermented milk products provided herein have significantly reduced syneresis and improved sensory properties as compared to fermented milk products prepared using conventional stabilizers, without requiring the use of . In addition, the fermented milk products provided herein also can be prepared by adding the random enzyrnatically de-csterified pectin into the milk product either before or after fermentation without significantly impairing the quality of the final product. A. Random EnrymaticaHy De-esteritled Pectins

Embodiments of the fermented milk products provided herein comprise a randomly de-esterified pectin in an amount suitable to provide stability to the fermented milk product. In embodiments, the randomly de-esterified pectin is a low ester pectin and has a degree of esterifJcation in the range of about 10% to about 50%. about 25% to about 50%, about 25% to about 40%. or about 25% to about 37%.

Although there are numerous methods for preparing randomly de-esterified pectins, the randomly de-esterified pectins provided for use in fermented milk products are prepared by enzymatic de-csterification of a pectin. For example, the pectins can be de-esterified by using a pectin esterase, which is capable of randomly removing ester groups on the starting pectin without greatly significantly modifying other characteristics of the starting pectin (e.g., molecular weight). In particular embodiments, the starting pectin is de-esterified by means of a microbial pectin methyl esterase, non-limiting examples of which include the pectin methyl esterase enzyme E.C.3.1.1.1 1 (having the systematic name pectin methylhydrolase).

The randomly de-esterified pectins have significantly reduced loss of molecular weight as compared to pectins de-esterifled using conventional methods (i.e., random chemical de-esterification). For example, in embodiments the randomly de-csterified pectin has an average molecular weight in the range of about 1 10 kDa to about 280 kDa, about 120 kDa to about 270 kDa, or about 140 kDa to about 270 kDa as measured using a Size Exclusion Chromatography available from SEC. Viscotek.

In another aspect, the randomly de-esterified pectin can be characterized by its intrinsic viscosity. The intrinsic viscosity is the viscosity of an infinitely diluted solution of the randomly de-esterified pectin. Those skilled in the art will appreciate that a low intrinsic viscosity is indicative of a polymer which is heavily coiled, branched, or aggregated and resembles a spherical conformation while a high intrinsic viscosity is indicative of a polymer which is more rodlike and thus, less coiled, less branched, and less aggregated. These indicators, however, are only applicable when comparing polymers having substantially the same molecular weight. In particular embodiments, the randomly de-esterified pectin can have an intrinsic viscosity in the range of about 3 dt/g to about 8 dL/g, about 3.5 dL/g to about 6.5 dL/g, or about 3.5 dL/g to about 5.5 dL/g as measured using a Size Exclusion Chromatography available from SEC. Viscotek.

In still another aspect, the randomly de-esierified pectins are characterized by the galacturonic acid content of the randomly de-esterified pectin. For example, the sugar chains of the randomly de-esterified pectin desirably are preserved to such an extent that the randomly de-esterified pectin has a galacturonic acid content in the range of about 65% to about 95%.

Not wishing to be bound by any theory, it is believed that the calcium reactivity of the randomly de-esterified pectin plays a significant role in its ability to stabilize a fermented milk product. For example, the calcium reactivity of a randomly de-esterified pectin effects the formation of a pectin/casein network when the pectin is combined with cow ^' s milk (in which the protein casein constitutes about 80% of the total protein content) which contributes to the stability of the fermented milk products. The calcium reactivity of a pectin is related to both the degree of esterification of the pectin and the molecular weight of the pectin. Pectins become more calcium reactive with a reduction in the degree of esterification. For example, LE pectins form gels primarily in the presence of Ca ²¹ , whereby electrostatic bridges between adjacent galacturonan chains or between galacturonan chains and casein are formed. Pectins also become more calcium reactive with a reduction in the loss of molecular weight upon de-esterification (i.e., as the molecular weight increases). If the pectin becomes too calcium reactive for the fermented milk product, however, the pectin will sediment out as small gel lumps and syneresis results along with a decrease in viscosity of the fermented milk product.

The randomly de-esterifsed pectins provided for use in fermented milk products in embodiments of the present description, however, impart surprisingly good properties to the fermented milk products that would be directly contrary to the expectations of those of ordinary skill in the art. Specifically, the randomly dc- esterified pectins having a reduced loss of molecular weight impart and a low degree of esterification impart superior properties to fermented milk products as compared to fermented milk products prepared using conventional chemically modified LH pectins (i.e., either chemically de-esterified LE pectins or block-wise de-esterified pectins) and impart similar properties to fermented milk products prepared using conventional amidated de-esterified pectins. B. Fermented Milk Products

The fermented milk products provided herein can comprise any milk product suitable for consumption by a human. The milk product may be of an animal origin or vegetable origin. For example, in one aspect the milk product is from an animal origin and is selected from the group consisting of cow's milk, buffalo milk, goat milk, sheep milk, and combinations thereof. In another aspect, a suitable milk product is derived from a vegetable origin, non-limiting examples of which include soy milk, rice milk, or coconut milk. In still another aspect, the milk product comprises a combination of milk products. For example, the milk product can comprise a milk and a milk protein originating from a vegetable (i.e., soya protein or rice protein).

Embodiments of the fermented milk products provided herein also may comprise a modified milk product. For example, the modified milk product can have a modified fat content or a modified protein level depending upon the desired nutritional properties of the resulting fermented milk product. The milk product also can be modified to enhance the sensory properties of the resulting fermented milk product.

In one embodiment, the fermented milk product has a reduced-fat content as compared to the fat content of a natural milk product which has a fat content of about 3.5%. For example, the fermented milk product can have a fat content below about 3%, below about 2%. or below about 0.5%.

In one embodiment, the fermented milk product further comprises additional protein. "Additional protein." as used herein, refers to the protein that is added to a milk product to increase the total amount of protein of the milk product. The additional protein may be of either animal or vegetable origin. Those skilled in the art will appreciate that additional protein may be used to modify the sensory properties of the resulting fermented milk product; however, in preferred embodiments the randomly de-esterified pectin is capable of imparting desirable sensory properties to the fermented milk product without the use of additional protein. In other embodiments, the fermented milk products provided herein can further comprise other suitable ingredients such as emuisifiers, hydrocolloids, preservatives, antioxidants, colorings, flavorings, acidufants. and sweeteners. For example, the fermented milk product can further comprise a starch, gelatin, agar, carrageenan, gellan, and/or mixtures thereof to impart desirable rheological and sensory properties to the fermented milk product.

C. Methods of Preparing Fermented Milk Products

The fermented milk products provided herein may be prepared by first randomly de-csterifying a starting pectin material. The starting pectin material desirably is de-esterified with an enzymatic catalyst capable of randomly de- esterifying the starting pectin material to produce a randomly de~esterified pectin.

The randomly de-esterified pectin optionally may be further de-esterified using chemical or enzymatic methods and/or amidated. The randomly de-esterified pectins are then subsequently added to the desired milk product either before or after fermenting the milk product.

D. Methods for Characterizing Fermented Milk Products

The fermented milk products provided herein can be characterized using several different techniques, non-limiting examples of which include measuring the syneresis, firmness, viscosity, and sensory properties of the fermented milk products. Exemplary methods for measuring each of these characteristics are provided below, and are further described in the examples herein. Syneresis In one aspect, a fermented milk product is characterized as having a reduced syneresis as compared to a fermented milk product prepared using conventional stabilizers. Λs used herein, the term "syneresis" refers to the separation of a liquid from a gel upon gel formation. Methods for measuring syneresis are well known to those of ordinary skill in the art. and include both qualitative and quantitative measurements of the syneresis. For example, the amount of syneresis can be evaluated qualitatively by a visual inspection of liquid separation from a gel. The amount of syneresis also can be evaluated quantitatively by measuring the change in mass in a composition after removal of any liquid that has separated from the gel, described below in additional detail.

In one embodiment, a fermented milk product has substantially no syneresis as determined by either qualitative or quantitative measurements. For example, a fermented milk product is qualitatively characterized as having substantially no syneresis when there is substantially no separation of a liquid from the fermented milk product upon visual inspection of the fermented milk product. Λ fermented milk product is quantitative!} characterized as having substantially no syneresis when the fermented milk product has less than about 0.5% change in mass. Firmness

The fermented milk products also can be characterized by their firmness. The firmness of the fermented milk products can be evaluated by using Texture Profile

Analysis (TPA), which conventionally is used to evaluate the gel properties of compositions. Briefly described, the firmness cars be evaluated using the back extrusion geometry (cup diameter: 5 cm; piale diameter: 40 mm) of a TA.XT2

Texture Analyzer (Texture Technologies, New York). The firmness is the maximum force ^α +ve Force. ^" As the firmness of the samples increases, so do the measured values of the maximum force. In one embodiment, the fermented milk product has a firmness of greater than about 30 g. ϊn other embodiments, the fermented milk product has a firmness of greater than about 35 g, greater than about 40 g, or greater than about 45 g. Those skilled in the art will appreciate, however, that the amount of firmness depends upon the formulation of the fermented milk product and its processing. Thus, in one embodiment the fermented milk product comprises a yoghurt having a 0.5% fat content and a random enzymaticaily de-esterified pectin at normal use levels is characterized by a firmness between about 30 to about 60 g as compared to the same fermented milk product without any pectin which is characterized by a firmness between about 20 g and about 30 g.

Viscosity

The viscosity of the fermented milk products can be measured using methods known to those skilled in the art. Those skilled in the art wiil appreciate that the viscosity of the fermented milk product will increase upon addition of the random enzymaticaily de-esterified pectin to the fermented milk product, In addition, the viscosity of the fermented milk product will vary depending upon the formulation of the fermented milk product and the process used to prepare the fermented milk product. In particular embodiments, a fermented milk product comprising a random enzymaticaily de-esterified pectin has a viscosity that is greater than the viscosity of the same fermented milk product without any pectin.

Sensory Properties

The fermented milk products provided herein also are characterized as having improved or similar sensory properties as compared to fermented milk products prepared using conventional stabilizers. As used herein, the term "sensory properties ^" ' refers the gelstiffness, mouthfeel, and creaminess of the fermented milk products. Methods for evaluating the sensory properties of fermented milk products are well known to those of ordinary skill in the art. For example, a pane! of trained individuals (preferably at least 5) will qualitatively evaluate the fermented milk products according to the following sensory attributes: gelstiffness (top of a spoonful from the fermented milk product surface and evaluating its integrity): mouthfeci/ body; and creaminess. The samples are masked for the panelists and the rating is done by consensus using a scale of 1 to 5 or 1 to 10, wherein 5 (or 10) is very stiff/very heavy body/very creamy. In one embodiment, a fermented milk product is characterized as having substantially similar sensory properties as compared to a fermented milk product prepared using conventional stabilizers. In another embodiment, the fermented milk product is characterized as having substantially similar sensory properties as compared to a fermented milk product having additional milk protein and prepared using conventional stabilizers, In still another embodiment, the fermented milk product having reduced fat content is characterized as having substantially similar sensory properties as compared to a fermented milk product having the fat content of a natural milk product.

Embodiments of the present description provides an improvement over existing chemically de~esterified pectins by providing a reduced fat fermented milk product having reduced or substantially no syneresis during storage and having properties similar to that of fermented milk products having natural fat content ("full fat ^" ) and fermented milk products having additional milk protein. The random enzymatically de-esterified pectins surprisingly function just as well as the market dominating pectin product currently used for fermented milk products (i.e., LMCA pectin) both with respect to sensory scores and texture measurements. More surprising, however, is that the random enzymatically de-esterified pectins of the present description perform superior to blockwise enzymatically de-esterified pectins prepared using plant esterases. Thus, the random enzymatically de-esterificd pectins of the present description are capable of imparting desirable properties to fermented milk products not heretofore observed.

The present disclosure is further illustrated by the following examples, which are not to be construed in any way as imposing limitations upon the scope thereof. On the contrary, it is to be clearly understood that resort may be had to various other embodiments, modifications and equivalents thereof which, after reading the description therein, ma> suggest themselves to those skilled in the art without departing from the spirit of the present invention and/or the scope of the appended claims. EXAMPLES

Example Set A: Preparing and Characterizing Randomly De-esterified Pectins I . Measurement ...of. Degree of Eslerification and Degree of Amidation

A pectin sample (2.0 g) was weighed into a 250 mL beaker and 100 inL of an acid alcohol solution was added (a mixture of 100 mL 60% aqueous isopropyl alcohol and 5 mL concentrated hydrochloric acid). The mixture was stirred on a magnetic stirrer for I O minutes and then filtered through a dried and pre-weighed glass filter crucible under dynamic vacuum. The residue was washed with 6 x 15 mL acid alcohol solution, followed by 60% aqueous isopropyl alcohol (-500 mL) until the filtrate was free from chloride. The filtrate was determined to be free from chloride when {after mixing approximately 10 mL filtrate, approximately 3 mL 3 N nitric acid, and a few drops of silver nitrate) a clear solution was obtained. If chloride was present, however, a precipitation of silver chloride would occur. Finally, the solid filtrate was washed with approximately 20 mL of 100% isopropyl alcohol, dried for 2.5 hours in an oven at 105 ⁰ C, cooled in a desiccator and weighed. a. Standard Test Method (double determination was performed)

Approximately 0.25 g of the washed and dried pectin was moistened with 2 mL anhydrous isopropyl alcohol in a plastic beaker. The beaker was placed on a magnetic stirrer and 50 mL of carbon dioxide-free water was slowly added. The beaker was sealed with a stopper and the mixture was stirred until all the pectin was completely dissolved. The sample was titrated with 0.1 N sodium hydroxide to pH 8.5. The titration volume was recorded as V| (mL).

Next, 10.00 ml of 0.5 N sodium hydroxide was added and the sample was allowed to sit for 15 minutes while the ester groups were sapponified. Then, 10.00 ml of 0.5 N hydrochloric acid was added and the sample was stirred on a magnetic stirrer until the pH was constant. The sample was then titrated with 0.1 N sodium hydroxide to pi I 8.5. The volume of 0.1 N sodium hydroxide required was recorded as V ₂ (mL).

The sample was transferred to a distillation tube apparatus by rinsing the beaker with a total of approx. 50 mL carbon dioxide-free water in three steps. Next,

15 mL of boronic acid was added to the receiving flask in the apparatus. To this, 20

K) mL of 32% sodium h>droxide was added to the distillation tube apparatus. The product was distilled over 7 minutes and the distillate was titrated with 0.1 N hydrochloric acid to pi ! 5.5. The volume of 0.1 N hydrochloric acid required was recorded as> V-, (mL). b. Blind Test Method (triple determination was performed)

Approximately 0.40 g of dry pectin sample was placed into a 250 mL glass beaker. Carbon dioxide-free water (50 mL) was transferred to the beaker and titrated with 0.1 N sodium hydroxide to pi l 8.5 ( 1 -2 drops) using an Autoburette type ABU 80 titrator. 10.00 mL of 0.5 N sodium hydroxide was added using a 10 mL automatic pipette. The blind test sample was left untouched for exactly 15 minutes and 10.00 mL of 0.5 N hydrochloric acid was added using a 10 mL automatic pipette and stirred on a magnetic stirrer until the pll was constant. The blind test sample was then titrated to pl l 8.5. The titration volume B| (mL) was recorded.

The blind test sample was subsequently distilled and titrated like the standard test sample described above and the volume of 0.1 N sodium hydroxide required to titrate to pH S.5 was recorded as Bi (mL). c. Calculation

After the foregoing measurements, the following equations were used to calculate the degree of esterification and degree of amidation of each of the pectins described below:

V ₁ :.... V _{[ +} {V ₂ - B^ [B ₂ - V,)

DK (Degree of esteri fication) ^ ^{1 B} f^^~

DA (Degree of amidation) - i-^ ^

2. Preparation of De-ester ified Pectins a. Sample !. Randomly Enzymaticattγ De-ester ified Pectin

Pectin was prepared from either dried lemon peel or dried orange peel by extracting the pectin for 3 hours at 70 ⁰ C and a pll of about 2 to obtain a pectin extract. The pectin then was recovered from the pectin extract by filtration, ion exchange, and evaporation using conventional methods. The recovered pectin was then de-esterified by treatment with pectin esterase at 35°C and pH 4.8 for a period sufficient to reach a DB from between about 30% to about 54%. The enzyme was

H subsequently deactivated by heating to 7O ⁰ C at pH 2.5 for 10 min. The de-estcrificd pectin was precipitated in 80% 2-propanol, filtered, washed with 60% 2-propanol, dried in a heating cabinet for 24 hours, milled, and sieved to recover the de-esterifled pectin. The DE. intrinsic viscosity and molecular weight of the R-LMh 30, R-LME 38, and R-LME 54 were as follows:

b Sample 2 Randomly Enzymatwally & Chemically De-esierιfied Pectin Pectin was prepared from either dried lemon peel or dried orange peel as described above and was de-esterified by treatment with pectin esterase at 35°C and pH 4.8 for a period sufficient to reach a DE of about 30%. The en/yme was subsequently deactivated as described above. The de-esterifted pectin was then further de-esterified by adding ] kg of the de-esterified pectin (-30% DE) to 5 L of 60% 2-propanol at S ⁰ C. and by adding a sufficient amount of sodium hydroxide. The pectin slurry was stirred for I hour, drained, and then washed with 20 L of 60% 2- propanol at 5°C with stirring for 15 minutes. The de-esterified pectin was then filtered and washed again with 20 L of 60% 2-propanol with stirring. The pH was adjusted to 5.0 using 10% nitric acid and then stirred for an additional 30 minutes. Λ final pi f adjustment to p\ \ 5.0-5.2 was made by adding nitric acid, and stirring was continued for an additional 30 minutes. The preparation was then filtered, dried in a heating cabinet for 16 hours, milled, and sieved to recover the de-csterified pectin. The DE. intrinsic viscosity, and molecular weight of the de-esterified pectin was as follows:

c, Sample S. Blockwise De-eslerφed Pectin

Pectin was prepared from cither dried lemon peel or dried orange peet by extracting the pectin for 3 hours at 7O ⁰ C and a pl l of about 2 to obtain a pectin extract. The pectin then was recovered from the pectin extract by filtration, ion exchange, and evaporation using conventional methods. The recovered pectin was lhen dc-esterified by treatment with pectin esterase at 4O ⁰ C and pll 5.5 for a period sufficient to reach a DE from between about 34% to about 45%. The enzyme was subsequently deactivated by heating to 7O ⁰ C at pll 2.5 for 10 min. B-LMB 08 was amidated to a DΛ of 18.6%. The de-esterified pectin was precipitated in 80% 2- propanol filtered, washed with 60% 2-propanol, dried in a heating cabinet for 24 hours, milled, and sieved to recover the de-esterified pectin. The DE, intrinsic viscosity, molecular weight, and DA of the B-LME 03. B-LME 04 and B-LME 08 were as follows:

DE (%) IV (dL/g) MW (Dalton) DA (°/

B-LME 03 45.2 5 .266 174130 0

B-LME 04 34.3 4 .039 157661 0

B-LME 08 18.2 4 .171 206987 18.6

Example Set B: Preparing and Charactering Fermented MUk Products

Briefly described, fermented milk products were prepared by incoulating a bacteria culture (freeze dried YF-L8 M (50 Units) which contained Lactobacillus bulgaricus and Streptococcus thermophilic (CHR Hansen, Denmark)) into 1 L of ultra high-temperature processed (UHT) milk (1.5% fat content). The de-esterified pectin was combined with the desired amount of milk product to obtain a milk product having 0.5% fat content and placed in the fermentor for 2 hours at 42°C. The fermented milk products were then characterized by evaluating the syneresis (if any), firmness, viscosity, and sensory properties of the fermented milk products. 1. Preparation of the Fermented Milk Products

The dry ingredients were mixed into the milk by use of a high speed mixer (Silverson) at 4000 ± 200 rpm. The samples were placed in a water bath and heated to 85°C for 15 minutes. The samples were then transferred to a 5 ⁰ C cooling bath. The milk was cooled to 42°C while stirring with a rubber baffle. Next, 800 mL pasteurized milk was added to a 1 L beaker and inoculated with the 2% YF-L81 1 (16 mL). The samples were placed into a fermentor at 42°C and the milk was fermented to pH 4.55 (± 0.05). Once this pϊ I was reached, the curd was broken with a perforated plate by pushing it twice to the bottom of the beaker. The fermented milk product was stirred for 30 seconds at 3800-4000 rpm by use of high speed mixer, placed tn a 5°C water balh, and cooled to 25°C. The fermented milk products were then characterized as described below.

2. Characterization of the Fermented Milk Products a Firmness The fermented milk product was poured into a 220 mL Brookfϊeld glass, cooled in a 5°C water bath for 24 hours and transferred to a I 2°C fridge for 24 hours. The fermented milk product was gently stirred for 10 revolutions with a rubber baffle and a 100 g sample was poured into a back extrusion beaker, cooled at 12°C for 1 hour, and then evaluated using the TA.XT2 Texture Analy/er (Texture Technologies, New York) using the following settings.

b. Viscosity

The fermented milk product (~ 200 mL) was poured into a 220 mL Brookfield® glass, cooled in a 5°C water bath for 24 hours, and then transferred to a 12°C fridge for another 24 hours. The viscosity of the fermented milk products was measured 2 days after production directly in the Brookfield® glass at B ⁰ C using a Brookfield® LVT viscometer (Brookfield Engineering, Massachusetts) with a Helipath™ and T-bar spindle (approx. H-spindle) was used depending on the thickness of the sample. The instrument was set at 6 rpm and the spindle was lowered into the fermented milk product in the Brookfield glass so that the T-bar was just covered with product. The spindle was run for 30 seconds and then the results were recorded (3 x 3 revolutions). The average value of the three readings was then recorded. c. Syneresis

The fermented milk product (~ 100 ml) was poured into a plastic cup (Jotipac Group, 1560 cup 069, 120 niL clear cup) and placed in a 5 ⁰ C fridge. After 14 days, the surface of the fermented milk product sample was evaluated to determine if separation had occurred. If there was visible separation of a liquid from the gel, then the free whey was scooped from the fermented milk product surface with a spoon and weighed. The weight of free whey was compared to the weight of the entire fermented product, and a corresponding amount of syneresis was calculated. d. Sensory Properties

A panel of 5 trained individuals qualitatively evaluated the fermented milk products based on the following sensory attributes: gelstiffness; moulhieel/ body; and creaminess. The samples were masked for the panelists and the rating was done by consensus using a scale of 1 to 5 or 1 to 10, wherein 5 (or 10) is very stiff/very heavy body/very creamy. Example Set C: Preparing and Charactering Fermented Milk Products

The following pectins were used in the fermented milk products described below.

1 - Sample Set 1

A fermented milk product was prepared according to the above-described method in Example Set B, using pectins and a milk having a 0.5% fat content, to obtain a fermented milk product having 0.5% fat content. The firmness, viscosity, syneresis, and sensory properties of the fermented milk products were evaluated and are summarized in the following Table.

As shown above, the fermented milk products prepared using the R-LME 30 pectin had a greater firmness and a greater viscosit> than the fermented milk products prepared using the LMC 12 CG pectin (a commercially available randomly de- esterified pectin). The fermented miϊk products prepared using the R-LMB 30 pectin also had higher sensory scores in mouthfeel/body and gelstiffness than the fermented milk products prepared using the LMC 12 CG pectin. The fermented milk products prepared using R-LME 30 also had similar rheological and sensory attributes to fermented milk products prepared using the LMCA 106 pectin.

2. Sample Set 2

A fermented milk product was prepared according to the above-described method, using pectins, a milk having a 0.5% or 3.5% fat content, and optionally a 2% skim milk powder (SMP), to obtain a fermented milk product having 0.5% fat content ^' or 3.5% fat content. The firmness, viscosity, s>neresis, and sensory properties of the fermented milk products were evaluated and are summarized in the following Table.

* shaded rows denote thai there was some syneresis observed

As shown above, the lower the degree of csterification of the pectin, the better the functionality (sensory scores and rheological measurements) of the fermented milk products upon use of commercially available randomly de-estcrified pectins (e.g.. LMC 12 CG, LMC 18 CG and LMC 22 CG). For example, addition of 0.2% LMC 12 CG or LMC 18 CG to fermented milk products provided a viscosity and firmness similar to that of a 0.5% milk fat fermented milk product with 2% SMP without any pectin. None of these chemically de-esterified pectins, however, were capable of achieving the same functionality of full fat (3.5% fat) fermented milk product. 3. Sample Set 3

A fermented milk product was prepared according to the above-described method, using pectins, a milk having a 0.5% or 3.5% fat content, and optionally a 2% skim milk powder (SMP), to obtain a fermented milk product having 0.5% fat content or 3.5% fat content. The firmness, viscosity and sensory properties of the fermented miik products were evaluated and are summarized in the following Table.

As shown above, fermented milk products prepared using pectins having a lower degree of estcrification had a better functionality (sensory scores and viscosity measurements) of the random enzymatically de-esterified LM-pectin types: R-LME 54. R-LME 38 and R-LME 30 in fermented milk products. By using 0.25% R-LME 30 or R-LME 38. a fermented milk product was obtained with a viscosity similar to that of a full fat fermented milk product. By using 0.15% R-LME 30 or R-LME 38, a fermented milk product was obtained with a viscosity similar to that of a low fat fermented milk product with 2% SMP. Moreover, fermented milk products having the random enzymatically de-csterifled pectins performed better than those having the traditional chemically de-csterificd LM-pectins (Sample Set 2) with respect to both texture and sensory attributes. 4- Sample Set 4

Λ fermented milk product was prepared according to the above-described method, using pectins and a milk having a 0.5% fat content, to obtain a fermented milk product having 0.5% fat content. The firmness, viscosity, syneresis, and sensory properties of the fermented milk products were evaluated and are summarized in the following Table.

As shown above, fermented milk products prepared with the R-LME 30 pectin had higher firmness and viscosity as compared to the fermented milk products prepared with the R-LMB 38 pectin. Surprisingly, fermented milk products prepared with the R-LME 30 pectin also had higher firmness and viscosity as compared to the fermented milk products prepared with the conventional amidated and chemically de- eslerified LMCΛ 106 pectin. 5. Sample Set 5

A fermented milk product was prepared according to the above-described method, using pectins and a milk having a 0.5% fat content, to obtain a fermented milk product having 0,5% fat content. The firmness, viscosity, syneresis, and sensory properties of the fermented milk products were evaluated and are summarized in the following Table.

As shown above, the fermented milk products prepared using the R-LME 30 pectin had improved firmness, viscosity, and sensory properties as compared to fermented milk products prepared using the conventionally chemically de-esieriiled pectins LMC 12 CG and 18 CG. Surprisingly, the fermented milk products prepared using the R-LME 30 pectin had rheological and sensory properties similar to, or greater than, fermented milk products prepared using the conventional amidated and chemically de-esterified LMCA 106 pectin. 6. Sample Set 6

A fermented milk product was prepared according to the above-described method, using pectins and a milk having a 0,5% fat content, to obtain a fermented milk product having 0.5% fat content. The firmness, viscosity, synercsis. and sensory properties of the fermented milk products were evaluated and are summarized in the following Table.

As can be seen from the foregoing, fermented milk products prepared using the LMCA 106 pectin outperformed the two fermented milk products prepared using the B-LME 03 and B-LME 08 pectins, despite the fact that these two pectins were blockwise cn/ymatically de-esterified and consequently more calcium sensitive. Notably, the B-LME 08 pectin was amidated to a level simitar to the LMCΛ 106

T) pectin, which should have made the pectin even more calcium sensitive. Not wishing to be bound by any theory, the foregoing suggests that there is an optimal calcium sensitivity for enhancing a pectin's functionality in fermented milk products. 7. Sample Set 7

Λ fermented milk product was prepared according to the above-described method, using pectins and a milk having a 0.5% fat content, to obtain a fermented milk product having 0.5% fat content. The firmness, viscosity, synercsis. and sensory properties of the fermented milk products were evaluated and are summarized in the following Table.

As shown above, fermented milk products prepared using the LMCA 106 pectin surprisingly performed better than fermented milk products prepared using the B- LMH 04 pectin, despite the fact that this product was blockwise en/ymatically de~ esterified and consequently more calcium sensitive. As noted above, and not wishing to be bound by any theory, it is believed that there is an optimal calcium sensitivity for enhancing a pectin's functionality in fermented milk products. 8. Example Set 8

A fermented milk product was prepared according to the above-described method, using pectins, a milk having a 0.5% or 3.5% fat content, and optionally other additives, to obtain a fermented milk product having 0.5% fat content or 3.5% fat content, Other additives used include a native starch (Novation 2300, National Starch. New Jersey), a modified waxy maize starch (Thermtcx. National Starch. New Jersey), a pork gelatin (FB Gelatin PBG 55, PB Gellatins. Tessenderlo Chemi NV/SΛ, Iowa), a fermented milk product containing pectin and agar (YA-100. CP Kclco U.S.. Inc.), or a gellan gum (Kelcogel F, CP Kelco U.S., Inc.).

As shown above, fermented milk products can be prepared by combining pectins with various hydrocolioids. gelatin and starches while stϊii providing desirable rheological and sensory properties.

It should be apparent that the foregoing relates only to the preferred embodiments of the present invention and that numerous changes and modifications may be made herein without departing from the spirit and the scope of the invention as defined by the following claims and equivalents thereof.