Our process can help satisfy dairy customer demands for freshness and quality, while your profits increase through a longer product shelf life.

Injecting a small amount of Carbon Dioxide (CO2) into certain dairy products can inhibit the growth of the microorganisms that cause spoilage. Currently the process has been successful when used in the production of cottage cheese and is currently being introduced to fluid milk, and ice cream mix products.                                     

The injection of CO2 into cottage cheese has proven successful by many U.S. dairies. Our process injects CO2 into the cottage cheese’s cream dressing prior to being mixed with the curds, or can be adapted to inject CO2 into the mixed product just prior to packaging. The amount of CO2 injected varies according to the individual product’s weight and process, but typically ranges from 400 to 1,000 PPM.

Several cottage cheese producers who have initiated our process are experiencing shelf lives ranging from 40 to 60 days, and are applying the sell dates accordingly.

An interesting point regarding this process is that, milk from the cow contains approximately 200 to 400 PPM of dissolved CO2. This content is quickly dissipated during modern processing.

Other dairy products, which are candidates for CO2 injection, and their expected shelf lives, are as follow:

Cottage Cheese 35— 75 Days

Ice Cream Mix 25— 35 Days

Milk 18— 35 Days

Raw Milk Concentrate 21— 30 Days

Yogurt 42— 75 Days

Carbonic Systems Inc. is ready to answer your questions regarding this new process, and would like to discuss with you, your particular applications. Units having various conveniences and capacities are available within a short delivery time.