Physicochemical properties of carbonated milk have been examined. Carbonated milk had higher viscosity and longer shelf‐life than non‐carbonated milk. The size of casein micelle particles in milk was reduced upon carbonation. Consequently, the amount of total casein in the smallest casein micellar fraction was greatly increased. This change in casein micelle distribution was not reversed after carbon dioxide was removed. These changes in micellar distribution were not simply due to pH decrease in the carbonated milk.
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Chang et al. (1992) studied this question.
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