Fermented milk products Pectins are used with great success in the production of fruit fillings for fermented milk products, as they provide the necessary rheological properties and guarantee good mechanical dosing ability. Due to the ability of pectin to form a flow boundary in the product, conditions are created for uniform distribution of fruit pieces throughout the filling, as well as for homogeneous mixing with the fermented milk product and an increase in shelf life. In layered yoghurts, pectins exhibit a stabilizing effect, contribute to the formation of an interface between the filling and yoghurt. Milk and fruit desserts H&F Classic and Amid pectins are also used in this area. Milk and fruit desserts are prepared by mixing equal amounts of cold milk and a semi-finished product consisting of sugar, buffer salts, fruit base, pectin and water. During the mixing process, a milk gel is formed within a few minutes.