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Journal of Biological Chemistry, 192o, xlii,[41][42][43][44][45]
. Normal milk in the udder has an average carbon dioxide content of approximately IO per cent. by volume. Immediately after the milk is drawn from the udder, either by hand or by a milking machine, its carbon dioxide content usualy lies between 4 and 4.5 per cent. by volume. When fresh milk was allowed to stand, its carbon dioxide content decreased and attained a minimum value of 3 per cent. by volume from twenty to forty hours after milking. Agitation, such as milk may undergo on the farm and during marketing, had little or no effect in reducing the per cent. of carbon dioxide in the milk. After pasteurization by the flash system or by heating for thirty minutes at either 62 ° or 78o C., milk seldom contained more than 2.5 per cent. carbon dioxide by volume, and usually contained less. " Therefore, it appears safe, in general, to assume that milk containing less than 2.5 or 3 per cent. of carbon dioxide by volume has been heated to the temperature of pasteurization." J. S.H.
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