Carbonated milk or soda milk is a carbonated soft drink. It can be made from powdered milk or fresh milk, and often has added flavor. In addition to modified mouthfeel, carbonated milk also has a longer shelf-life than similarly processed flat milk and a different flavor. It is sold by several companies and is most popular in Asia.
Fermented milk has been part of human diet for several thousand years and is consumed worldwide. Kefir and kumis, both effervescent fermented milk beverages, have been produced since ancient times. Kefir originates from the Caucasus and can be produced from any kind of milk. It is consumed in Eastern Europe, Scandinavia, and Central Asia and has been produced since at least 2,000 BC. [1] [2] Kumis is traditionally produced from mare's milk, but may also be produced from camel's or cow's milk. It is popular in Central Asia and Turkey. Its production has been described since at least 500 BC, though it may have been produced since the Bronze age. [3] [4]
While traditional fermented milks are still consumed, other kind of carbonated milk have appeared in modern times. In the Victorian era, milk was mixed with soda water to produce a medicinal beverage. This beverage was consumed by cyclists as a refreshment and influenced the Punjab tradition of Doodh soda, a drink of milk mixed with Sprite or 7 Up. [5]
In the United States, carbonated milk has been promoted as a way to reduce dairy surpluses. [6] [7] Carbonated milk has also been developed to compete with the rise of sodas and the declining popularity of milk. [8] It has remained unpopular and is a specialty product. [9] [10]
Carbonated milk can be produced by fermentation and other methods. [11]
With fermentation, yeast is added to the milk, producing a yogurt-like effervescent beverage. Along with carbon dioxide, the yeast also produces lactic acid, aromatic compounds and a small amount of ethanol. Examples of carbonated milk beverages produced using fermentation include kefir and kumis. [11]
Aside from fermentation, carbonation can be produced by physical or chemical means. The "dry" method involves adding powdered milk to a liquid, which then produces carbon dioxide when the two are mixed. Another method involves physically mixing or injecting the milk with carbon dioxide to produce the carbonated beverage. [11] [12] Finally, milk can be mixed with soda or sparkling water. [5]
Carbonated milk can have flavor added to it, such as strawberry, peach or root beer. [11] It can also be sweetened, using a sweetener such as sucrose, aspartame or high-fructose corn syrup. [13]
Carbonation has been shown to increase the perceived intensity of flavorings and sweetness, as well as bitterness and chalkiness at higher levels. [13] [14]
Unfermented carbonated milk is thinner than uncarbonated milk and thus does coat one's tongue or upper lip. It has been described as being more refreshing and similar to club soda. [6]
Carbonation increases the shelf life of both raw and pasteurized milk. A similar effect has also been demonstrated with UHT milk. [15] The means by which carbon dioxide reduces spoilage is unknown, but suggested mechanisms include displacement of oxygen, acidification and direct effects on microbial metabolism due to cellular penetration. Carbonation has a similar preserving effect on other dairy products, such as butter, yogurt and cheese. Because of dairy's high susceptibility to spoilage, carbonation has been suggested as a simple means of preservation. With liquids such as milk, this can be achieved using injection or by filling the container's headspace with carbon dioxide. [16] [17]
Carbonated milk is most popular in Asia. [18]
Vio is a mix of flavored milk and carbonated water made by The Coca-Cola Company. [18] In India, it is sold primarily by large brands, including Nestle, Amul and Britannia. [12] Milkis is a Korean brand of carbonated milk, which is also sold in Taiwan and other nearby countries. [19]
A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies and soft drinks. Traditionally warm beverages include coffee, tea, and hot chocolate. Caffeinated drinks that contain the stimulant caffeine have a long history.
A soft drink is any water-based flavored drink, usually but not necessarily carbonated, and typically including added sweetener. Flavors used can be natural or artificial. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute, or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients.
Ginger ale is a carbonated soft drink flavoured with ginger. It is consumed on its own or used as a mixer, often with spirit-based drinks. There are two main types of ginger ale. The golden style is credited to the Irish doctor Thomas Joseph Cantrell. The dry style, a paler drink with a much milder ginger flavour, was created by Canadian John McLaughlin.
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells.
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in Western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly.
Carbonated water is water containing dissolved carbon dioxide gas, either artificially injected under pressure or occurring due to natural geological processes. Carbonation causes small bubbles to form, giving the water an effervescent quality. Common forms include sparkling natural mineral water, club soda, and commercially produced sparkling water.
Kumis, alternatively spelled coumis or kumyz, also known as airag, is a fermented dairy product traditionally made from mare milk or donkey milk. The drink is important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well.
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar.
Calpis, sold in North America as Calpico, is a Japanese non-carbonated soft drink manufactured by Calpis Co., Ltd., a subsidiary of Asahi Breweries headquartered in Shibuya, Tokyo. The beverage has a light, somewhat milky, and slightly acidic flavour, similar to plain or vanilla-flavoured yogurt or Yakult. Its ingredients include water, dry milk, and lactic acid, and it is produced by lactic acid fermentation.
Kilju is the Finnish word for home made alcoholic beverage typically made of sugar, yeast, and water. The ABV is around 15–17%, and since it does not contain a sweet reserve it is completely dry. Crude fermented water may be distilled to moonshine. Kilju for consumption is clarified to avoid wine fault. It is a flax-colored alcoholic beverage with no discernible taste other than that of ethanol. It can be used as an ethanol base for drink mixers.
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. It is not good for making cheese.
Ayran is a cold savory yogurt-based beverage popular across Central Asia, West Asia, South Asia, North Asia, and the Balkans. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated.
Tibicos, or water kefir, is a traditional fermented drink made with water and a water kefir grains held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage.
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Kefir is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. It is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.
Symbiotic fermentation is a form of fermentation in which multiple organisms interact in symbiosis in order to produce the desired product. For example, a yeast may produce ethanol, which is then consumed by an acetic acid bacterium. Described early on as the fermentation of sugars following saccharification in a mixed fermentation process.
Lactobacillus kefiranofaciens is a species of slime-forming, homofermentative, rod-shaped lactic acid bacteria first isolated from kefir grains, hence its name. Its type strain is WT-2B. Its genome has been sequenced. Lactobaccillus kefiranofaciens was first identified in 1967 in Russia through studying kefir granules. Lactobaccillus kefiranofaciens is part of the lactobacillus genus and firmicutes phylum of bacteria. These bacterium metabolize carbohydrates and produce lactic acid, which can be useful in fermentation. Two subspecies have been identified as kefirgranum and kefiranofaciens, which share properties such as being gram-positive, facultatively anaerobic, and rod-shaped.L. kefiranofaciens is the subspecies related to kefir granules. Studies have investigated the origins and causes for variation in kefir composition and led to conflicting results. Some studies indicate the presence of L.kefiranofaciens was due to geographical location, while others indicate it was due to the different milks used.
Jun, or Xun, is a fermented drink similar to kombucha, differing only in that its base ingredients are green tea and honey instead of black tea and cane sugar. Jun is brewed by fermenting green tea with a symbiotic culture of bacteria and yeast (SCOBY). Fruits, sweeteners, spices, and other flavor enhancers are also commonly added to make the taste of the beverage more appealing. Though Jun bears similarities to other fermented drinks like kombucha, water kefir, and kvass, it has enough differences to be considered a distinct drink.
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