Some effects of carbonation on keeping qualities, flavor, and sanitary quality of dairy products

Milk and even cream were carbonated during the following processes: separation, pasteurization and during storage. Solid and gaseous carbon dioxide were used in these treatments. Untreated milk and cream were processed and stored as checks. Various methods of carbonation were employed. The different tests and determinations that were made on the samples were as follows: acidity percentage; pressure developed by subliming solid carbon dioxide; influence of solid carbon dioxide upon temperature; amount of gases absorbed by the fluids when different methods of carbonation were used; effects of carbon dioxide upon the number of bacteria; and the influence of carbon dioxide on the flavor.

It was found that the quality of the dairy products studied was improved when those products were treated with carbon dioxide. The degree of improvement was in direct proportion to the amount of carbon dioxide absorbed by the product.

Carbonation imparts and intense off flavor to milk. The intensity of this off flavor decreases as the storage period of the milk lengthens.