What question did this study set out to answer?

This research aims to evaluate how carbon dioxide concentrations affect the growth of milk spoilage organisms in refrigerated milk.

Preservation of raw milk by the addition of carbon dioxide

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Randomized trial examines the effects of carbon dioxide on milk spoilage by bacteria, suggesting a novel preservation method.

This research aims to evaluate how carbon dioxide concentrations affect the growth of milk spoilage organisms in refrigerated milk.
Examined CO2 concentrations of 10–30 mM/L on psychrotrophic spoilage organisms
Studied untreated whole milk and pure cultures of Pseudomonas fluorescens in skim-milk and broth
Analyzed the impact of CO2 presence on growth lag phases compared to acidity and oxygen displacement effects.
CO2 addition inhibited spoilage in untreated whole milk, with greater inhibition at higher concentrations and lower temperatures
The increase in lag phase duration in Pseudomonas fluorescens was attributed solely to CO2 presence
No significant effects were observed from increased acidity or dissolved O2 displacement.

King et al. (1982) studied this question.

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