Babcock Test f< 



water in the small portion to be" LUSltHl l <\& exists in the 

 lot of butter sampled. 



Sampling butter. Small portions of butter are taken 

 with a butter trier or a knife from different parts of 

 the tub, package, or churning of butter to be tested. 

 These small portions are placed in a wide-necked bottle 

 or jar which is securely stoppered and placed in warm 

 water until the butter melts. The jar is then shaken 

 vigorously in order to obtain a thorough mixing of the 

 various components of the butter, and placed in cold 

 water. As the butter cools, the jar must be shaken re- 

 peatedly until the butter either solidifies or becomes of 

 a thick creamy consistency. From this sample small 

 portions may be taken for testing. 



It is not always necessary to prepare a sample of 

 butter for testing in the manner described. If the but- 

 ter contains no loose drops of brine on the freshly-cut 

 surface, a sample for testing can be taken directly from 

 the package. The operator must use his judgment in 

 regard to the necessity of preparing a special sample in 

 each case. 



Scales for weighing butter. In testing butter it is 

 necessary to weigh the amount taken for a test with 

 great accuracy. Scales sensitive to less than .05 should 

 be used, as a difference of .1 gram in weight has a value 

 of 1.0 per cent, in the result when 10 grams of butter 

 are tested. Slow-working scales with bearings that will 

 rust are worthless for testing butter. The scales should 

 always be balanced before being used and the weights 

 kept bright and clean. 



