FERMENTED MILKS 247 



Carbonated Milk. Van Slyke and Bosworth, 1 in 

 making a study of the chemical changes in kumiss made 

 from cows' milk, noticed that lactic acid formed in it much 

 more slowly than in ordinary milk. This was found to 

 be due to the action of carbon-dioxide gas under pressure. 



A series of experiments was conducted in order to ascer- 

 tain the effect of carbon dioxide under pressure upon the 

 development of lactic acid in milk. The results of these 

 experiments are reported in the New York Geneva Sta- 

 tion Bulletin 292. 



The milk used was (i) fresh, separator skim milk; (2) 

 fresh whole milk, drawn and handled under good hygienic 

 conditions; (3) fresh skim milk pasteurized at 185 F., 

 and (4) fresh whole milk pasteurized at 185 F. 



The pressures of gas employed were 71, 150 and 175 

 pounds per square inch. 



The most effective method of treating the milk was to 

 charge it with carbon-dioxide gas at the desired pressure 

 in a tank such as is used in bottling establishments in 

 preparing carbonated drinks, and then to fill into bottles. 



The carbonated milk was kept at temperatures varying 

 from 35 to 70 F. 



Pasteurized milk, carbonated, kept for five months 

 with little increase of acidity. Fresh, raw whole milk, 

 carbonated, kept in one experiment for about the same 

 length of time. 



Carbonated milk makes a pleasant beverage and may 

 find practical use as a healthful drink. It may also be 

 found useful for invalids and children. 



The effect of carbonating milk upon organisms other 

 than lactic has not yet been studied. 



Milk carbonated under a pressure of 70 pounds comes 

 1 Geneva, N. Y., Bui. 



