Jun. 19--A gas that's blamed for global warming but creates the fizz in soda pop could be used to triple the shelf life of dairy products.

It's carbon dioxide, and when injected into foods such as cottage cheese, it extends the freshness by weeks, according to scientists at Cornell University and UW-Madison.

Simply put, the gas is injected directly into dairy products. It inhibits the growth of bacteria, molds and yeasts that cause spoiling.

Twelve dairy companies across the United States currently are using carbon dioxide in cottage ...

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