Final answer:
Warm the milk before adding it to the fermentor, do not stir after adding, and keep the vessel closed for proper aeration and to remove bubbles.
Step-by-step explanation:
To remove the bubbles from the aerated milk involved in the experiment, you should ensure that the milk is warmed before adding it to the fermentor to maintain the necessary temperature for microbial growth.
The fermentor should then not be disturbed, meaning no stirring should take place, to allow for uniform casein precipitation.
Since the process is anaerobic, it is advisable to keep the vessel closed as much as possible.
The fat content on the surface of the milk helps prevent air from penetrating the liquid, and the metabolizing microbes displace any oxygen with carbon dioxide they release.