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Carbon Dioxide Technology Could Help Dairy Products Stay Fresh Longer.(Originated from The Wisconsin State Journal)
Knight Ridder/Tribune Business News, June, 1997 by Barrett, Rick
Jun. 19--A gas that's blamed for global warming but creates the fizz in soda pop could be used to triple the shelf life of dairy products.
It's carbon dioxide, and when injected into foods such as cottage cheese, it extends the freshness by weeks, according to scientists at Cornell University and UW-Madison.
Simply put, the gas is injected directly into dairy products. It inhibits the growth of bacteria, molds and yeasts that cause spoiling.
Twelve dairy companies across the United States currently are using carbon dioxide in cottage cheese, extending the shelf life to 60 days or longer. The technology itself isn't new, but experts say it's new to the dairy industry and could put a big dent in the problem of spoiled and...
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