Factors Affecting the Gas Content of Milk

The presence of oxygen, nitrogen and carbon dioxide as dissolved gases in milk has long been recognized. However, few papers have appeared on this subject since the studies of Marshall in 1902 (1). Most of the data published since that time have been primarily concerned with the effect of oxygen on milk constituents and the consumption of oxygen by bacteria. Little direct attention has been given to the effect of physical factors, temperature, pressure and light, and chemicals, on the gas content of milk. A systematic study of these factors as operative in the routine handling of milk and as a basis for potential improvement in operating practices has appeared desirable.