U.S. Water News Online
MILFORD, N.Y. -- Adding bubbles to milk is tricky. Pump in
too many, and it foams over. Add too few and why bother.
George and Mary Ann Clark, husband-and-wife entrepreneurs, have
spent the past seven years trying to find the balance. Recently, they
started production on a carbonated milk-based drink called Refreshing
Power Milk - RPM - and they already have orders coming in from school
Mary Ann Clark, a registered nurse, said she was pained to see
children drinking cola and shunning milk when she worked in schools
so she decided to do something about it.
``If you take water and add carbon dioxide to make soda, why can't
you do that with milk?'' she asked.
She and her biochemist husband started work on a carbonated milk
drink in 1996 and founded Mac Farms Inc. in 1998. The company already
sells eMoo, another carbonated milk drink. Late last month, in a
factory with a barn-red roof and purple-and-yellow cow out front, the
first batch of RPM was bottled.
The Clarks combined water and powdered milk to create slightly
fizzy, mildly milky-tasting drink with the nutritional value of skim
milk and 40 percent of the recommended daily amount of calcium.
Each 12-ounce serving contains 90 calories and 12 grams of sugar,
compared to 150 calories and 40 grams of sugar in a 12-ounce can of
Coca-Cola. RPM contains 9 grams of protein compared to none in a can
of Coca-Cola, but is higher in sodium: 115 grams to 52 grams per
The flavors: vanilla cappuccino, Brazilian chocolate and chocolate
Researchers at Cornell University had been looking for ways to
extend the shelf life of dairy products using carbonation when the
researched teamed up with the Clarks several years ago.
Joe Hotchkiss, chairman of the Department of Food Science at
Cornell University, said the drink was designed to attract people who
``People consume food based on their sensory properties, taste,
what kind of emotional feelings it gives them,'' said Hotchkiss.
``Our role is to provide that similar kind of satisfaction in foods,
but also couple that to foods that are more nutritionally sound.''
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