What is carbonated milk and how is it made?

Can you carbonate milk?

Yes, but not easily. US patent 4,804,552 says carbonation generally lowers the pH of a drink, and carbonated milk has historically been unstable: changes in thickness, excessive foaming and frothing, and solids dropping out. Earlier methods needed long resting times or left milk that gushed from the container.

How is carbonated milk made?

The patent describes this industrial method:

1. Heat the milk to at least 160 F for up to 30 minutes (or about 163 F for 15 seconds in a high-temperature short-time pasteurizer) to partly denature its protein.
2. Cool it below 50 F, preferably about 40 F or less.
3. Dissolve pressurized carbon dioxide in it with a beverage carbonator.
4. Optionally add flavor, then package in pressure-proof bottles or cans and keep refrigerated below about 45 F.

How fizzy is it?

The patent says at least 1.5 volumes of carbon dioxide change the taste from dairy to a clear, effervescent taste and mouth feel. About 2.5 to 3 volumes is usually enough.

Is it sold, and is it healthy?

We found no official source on brands or health effects, so we make no claim. This is a patent, not a recipe for the kitchen; the process uses pressure equipment.