SC - OOP-How to carbonate beverages
Decker, Terry D.
TerryD at Health.State.OK.US
Sat Jan 10 09:15:17 PST 1998
>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
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