CHAPTER VII 



Methods of Testing Butter and Cheese for Fat 



The Babcock test has not been adapted to determine 

 the amount of fat in butter as accurately as in case of 

 other milk products. A mass of butter is so variable 

 in composition, owing to the uneven distribution of 

 water, that it is difficult to obtain a representative 

 sample when only a small amount is used. Other 

 specific conditions which make the application of the 

 Babcock method less satisfactory than in case of other 

 dairy products we need not consider in detail. Ap- 

 proximate results can be obtained by observing cer- 

 tain precautions. 



PREPARATION OF SAMPLE OF BUTTER 



Whatever constituent of butter is determined and 

 whatever method is used, extreme care must be exer- 

 cised in taking and preparing samples for testing. 



With a butter-trier draw from different parts of the 

 package or mass several portions of butter aggregating 

 4 to 8 ounces. Place these portions in a fruit-jar or 

 composite-sample bottle, melt completely by placing 

 the closed jar in water at 100 to 110 F. ; then remove 

 from the warm water and shake vigorously for one or 

 two minutes, after which moderate agitation is con- 

 tinued until the butter solidifies. The cooling may be 

 hastened by holding the jar under a stream of cold 



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