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Article: Carbon Dioxide Technology Could Help Dairy Products Stay Fresh Longer.(Originated from The Wisconsin State Journal)
- Article from:
- Knight Ridder/Tribune Business News
- Article date:
- June 19, 1997
- Author:
CopyrightCOPYRIGHT 1997 Knight-Ridder/Tribune Business News. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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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 ...