248 DAIRY TECHNOLOGY 



from the bottle as a foamy mass, more or less like kumiss 

 that is two or three days old. It has a slightly acid, 

 pleasant flavor, due to the carbon dioxide, and tastes some- 

 what more saline than ordinary milk. In the case of car- 

 bonated milk pasteurized at 185° F., there is something 

 of a " cooked " taste. Though the cream separates in 

 the bottle, it is thoroughly remixed by a little shaking as 

 the milk comes from the bottle, and there is no appearance 

 of separate particles of cream. All who have had occa- 

 sion to test the quality of carbonated milk as a beverage 

 agree that it is a pleasant drink. Milk bottled under a 

 pressure of 150 pounds of carbon dioxide is about the con- 

 sistency of whipped cream. On standing a short time, 

 it changes into a readily drinkable condition. From the 

 authors' experience it would seem that carbonated milk 

 might be made a popular beverage. 



