New YorK AGRICULTURAL EXPERIMENT STATION. 149 
TasLe VII. SHowine Amount or Acip IN Fresu, WHOLE MILK, CArzon- 
ATED UNDER A PRESSURE OF 175 POUNDS. 
Age of milk. . Per ct. of acidity. Age of milk, Per ct. of acidity. 
Bypem ties a ot eta ek cid.. 0.18 MU NVOOK Sn or ea cca the cn etnat aca eral states O30 
TAPS eS te ee ee a tee S02 25 Dh WOES -thaiekeves htcetete t arash tele a0..37 
iQaygolel So) se es ie eae 0.24 PRICED A Paar elat reed he cae cai rer 00.99 




‘ a In this bottle the casein had separated to some extent, but the milk was still sweet to 
aste. 
b In this bottle the milk had coagulated and was sour. 
NINTH EXPERIMENT: EFFECT OF TREATING FRESH MILK WITH 
CARBON DIOXIDE UNDER A PRESSURE OF 70 POUNDS. 
The milk used in this experiment was obtained under the best 
hygienic conditions, cooled to about 35° as soon as drawn and 
charged with carbon dioxide gas seven or eight hours later 
under a pressure of 70 pounds. The results follow. 
Tas_eE VIII.— SHow1nc Amount or Acip IN FRESH, WHOLE MILK CaAr- 
BONATED UNDER A PRESSURE OF 70 POUNDS. 
Age of milk Per ct. of acidity. Age of milk. : Per ct. of acidity. 
ST eet so ee wap aes ae Q222 EW ECK Stycast ohhacce tele Vials oka anak 0.24 
TOBE ene: ttt. icin. Shs Tid. £24 0.23 HUMOUENS > 2 LS IPs cette a ee etd biel a0.20 


. 
a At the end of five months the milk in some bottles had coagulated and soured, while 
in others there was no increase of acidity over the milk when first treated frve months before. 

GENERAL DISCUSSION OF RESULTS. 
Thus far we have presented and discussed results relating 
solely to the effect of carbon dioxide gas in retarding the forma- 
tion of lactic acid in milk. The fact that fresh milk can be made 
to keep in good condition for several weeks by treatment with 
carbon dioxide under a pressure of 70 pounds or more suggests 
important practical applications, provided other qualities than 
acidity are not affected unfavorably. 
CARBONATED MILK AS A BEVERAGE. 
Milk carbonated under a pressure of 70 pounds comes 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 somewhat more saline than ordi- 
nary milk. In the case of carbonated milk pasteurized at 185° F., 
there is, of course, 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 appear- 
ance of separate particles of cream. All who have had occasion 
to test the quality of carbonated milk as a beverage agree in 
