Fuente: WIPO "milk" A method of preparing a beverage comprises preparing a stabilising component by mixing a pectin stabiliser with a sugar; preparing a milk component by mixing milk with the stabilising component under conditions for adequate hydration of pectin in the milk component; and adding at least one fruit constituent to the milk component. The beverage mix is subject to high-shear mixing before being heated to between 73ºC and 85ºC and being hot-packaged into foil laminate pouches. The beverage preferably comprises 50% whole milk, 35% fruit juice/puree and 0.75% pectin and has a pH in the range of 3.7 and 4.0. This method of production ensures that coagulation of milk proteins is avoided and the beverage is stable against separation over its shelf life.