Fuente: WIPO "dairy products" There is provided a method of carbonating a liquid dairy product to which another liquid food ingredient is added in admixture by heating the mixture to between 160 F and 200 F for 5 seconds to 30 minutes, to form a buffer of the indigenous ash of the liquid dairy product, cooling and carbonating the mixture to at least 1.5 volumes of carbon dioxide. The other food ingredients are fruit juices.