The Results of Deaeration on the Oxygen, Vitamin C, and the Oxidized Flavors of Milk

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Abstract
The intermittent deaerator was used in a series of expts. that extended through 3 periods in 3 yrs., or a total of 57 weeks. The vitamin C, in the milk in these series, dropped from 17.9 mg. per liter in fresh milk to 16.42 mg. per 1. in the deaerated milk at the end of 7 days, and to 7.68 mg. per 1. in the undeaerated milk during the same period. The flavor of the milk that was deaerated in the intermittent outfit was "excellent" when fresh. At the age of 7 days the deaerated milk was "good", whereas the undeaerated milk was "poor", due to the oxidized flavors. During the 30 months of the operation of the continuous deaerator, the av. of 250 daily analyses of fresh milk was 17.19 mg. of vitamin C per 1. The "in-bottom-filled", the "commercially filled", and the "air-reincorporated" samples of 7-days''-old milk stood at 15.26, 13.03, and 6.08 mg. of vitamin C per 1. respectively. The 250 comparisons made during the 30 months of daily operation of the continuous deaerator show that the flavor of the fresh milk, in general, was "excellent", and at the age of 7 days the "in-bottom-filled", the "commercially filled", and the "air-reincorporated" milks were "good", "fair", and "poor", respectively.

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