SC - Aquapatys

[Decker, Terry D.]

>Kinda sorta. The CO2 would react with the water in the milk to form H2CO3, 
>or carbonic acid. This would both lend a sour taste to the product and 
>speed up decomposition of the milk into lactic acid (icky poo). NO is, for 
>food-service purposes, pretty close to inert, so it is a much better 
>choice.
>
>Kent (Is an SCA-Chemists list far behind?)

Thank you.  I had not thought of the carbonic acid and the effect it
might have on milk products.

Bear
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================