EXERCISES 52 AND 53 

 THE BABCOCK TEST 1 



Object. To determine the per cent of butter fat in milk. 



Explanation. The value of a cow as a milk producer de- 

 pends not only on the quantity of milk produced, but also on 

 the per cent of butter fat in the milk. The amount of butter 

 fat in milk may be determined by the Babcock test. 



Equipment. 1. One or more pint samples of milk. 



2. A Babcock testing outfit. 



Directions. Bring the acid and milk to be used to a tem- 

 perature of 70 F. This can best be done by placing them 

 in the hot-water bath. Mix the milk thoroughly by pouring 

 it from one vessel to another no less than five times. 



Take pipette between thumb and second and third fingers, 

 leaving the index finger free, draw milk into pipette immedi- 

 ately after stirring and place index finger over the tip of 

 pipette ; now release the finger very slightly until top of the 

 milk column is even with the mark of the pipette. 



Hold the milk bottle on a slant and place the end of the 

 pipette in the neck of the bottle, leaving an opening for air so 

 that air bubbles cannot form and throw milk out of the neck ; 



1 Adapted from O. E. Reed in the Dairy Primer, Chapters in 

 Elements of Agriculture, Extension Department, Kansas State 

 Agricultural College. 



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