Study on the preservation effect of carbonated water on milk and the removal of carbonated water from raw milk

This study aimed to explore a method that could prolong the cold storage shelf life of raw milk. The aerobic plate count, physical and chemical indicators of the raw milk ( 4 ℃) which were added different amount of carbonated water were detected in refrigeration.In addition, carbonated water was removed by rotary evaporation.The results showed that the addition of carbonated water could delay the spoilage of milk, and the higher consistence of CO₂ dissolved, the more obvious inhibition effects were.In the carbonate water removal experiment, the water content, CO₂ content and thermal stability of the milk of41.47 mmol/L group which was rotated and evaporated for 15 min in 55 ℃, -0.085^-0.095 MPa could restore to the control group. Carbonated water could be removed easily and had no impact on the physical and chemical properties of raw milk.Therefore, adding carbonated water can be used to extend the refrigerated shelf life of raw milk.