Why is CO2 used?
CO2 is organically found in cow’s milk but is depleted in the production of cottage cheese. In other dairy products like buttermilk and sour cream, CO2 occurs as a natural by-product of the production process; therefore CO2 is naturally within these products. By adding a small amount back into cottage cheese, CO2 serves as a natural preservative, inhibiting the growth of bacteria, molds and yeasts that cause spoilage. CO2 helps assure the shelf-life and improve the quality of our products without the use of artificial preservatives or changing the texture or taste of our products in any way. There are several dairy products, including organic products that contain supplemental CO2 to help maintain freshness.
