A relationship between the level of dissolved O2 in a product and the head-space volume of a sealed container after filling was derived. The validity of the relationship was confirmed by studies using both water and milk which had been subjected to ultra heat treatment (UHT), and stored in glass bottles. The relation held well for water, but some deviation was noted using milk. The relationship allowed selection of the processing conditions necessary for the manufacture of products with a desired dissolved O2 level.

As part of this study a device was developed which permits continuous monitoring of dissolved O2 in sterile liquids being pumped between a container and an O2 sensor. Only very minor problems were encountered with the device through biological contamination or entry of atmospheric O2.