Carbonated Dairy

Milk and Yoghurt that fizzes.

"It's not painful like soda pop," said Lynn Ogden, a food science professor at Brigham Young University who developed the prototype product he calls "sparkling yogurt" using dry ice -- frozen carbon dioxide -- left over from making homemade root beer.

So far, he's only sold small batches of the bubbly snack to students, but he hopes it will catch the eye of a big food firm.

While they may not seem like obvious additions to the family grocery cart, carbonated dairy products are getting attention from food manufacturers looking for new twists on old standbys, and university researchers eager to earn revenue on culinary patents.


[ mmmm fizzy cheese ]