EXPERIMENT STATION BULLETINS. 303 



9. The oxidation of milk is a slow process in the presence of antiseptics. 



10. Where the oxygen disappears rapidly and carbon dioxide is formed in a confined 

 air space over milk, this change is evidently due to bacterial activities. 



11. Closing milk cans from the air consequently reduces the amount of oxygen 

 supply, therefore must change the conditions of germ-life. 



12. Aeration does not change the germicidal action of milk. 



13. Aeration does not reduce the number of bacteria. 



14. Directly confined milk does not ferment more readily than aerated milk. 



15. Aeration does influence the amount of oxygen supply to the bacteria present. 



16. Mere traces of oxygen favors the development of toxic products by bacteria 

 (Brieger) . 



17. A plentiful supply of oxygen causes bacteria to produce non-toxic substances 

 (Brieger) . 



18. The fermentations of milk are therefore influenced by aeration, favoring the 

 production of non-toxic substances. 



In closing this article it is a great pleasure to state that I have had the privilege 

 of freely consulting Prof. P. G. Novy as this work has progressed. I am also grateful 

 to Prof. M. Gomberg for many valuable suggestions, and to Mr. Alfred White for his 

 useful hints in gas analysis. 



