Removal of Oxygen from Evaporated Milk with Glucose-Oxidase

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Abstract
A procedure is given for removal of oxygen with glucose-oxidase. Slow rate of solution of oxygen from free space in a can into the milk with a limiting factor at higher temperature of incubation and at low levels of oxygen. By incubation at low temperature (40[degree]F for 40 hours) with continuous agitation of milk, oxygen was reduced below 0.002 ml per can of evaporated milk (0.03% of the total original oxygen). This is in the range of the accuracy of determination. Lowering of oxygen to these extremely low levels did not materially affect browning of milk by sterilization and storage. This indicates that browning can proceed, even though only traces of oxygen are present.

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