CHAPTER V. 



The Babcock Test 



THE Babcock Test, devised by Prof. S. M. 

 Babcock, of the University of Wisconsin, is a 

 method for the accurate and rapid determina- 

 tion of the per cent of butterfat in milk and milk prod- 

 ucts, such as cream, skim milk, buttermilk, cheese, 

 etc. 



It shows the number of pounds of butterfat in each 

 hundred pounds of milk or cream. 



On account of its accuracy it has been adopted in 

 many states as the official method of determining 

 butterfat in milk. 



Value of the Babcock Test. It shows whether or 

 not you are losing butterfat in the operation of the sep- 

 arator. It enables you to determine how much butter- 

 fat, if any, you are losing in churning butter. 



It enables you to figure the per cent of "over-run." 

 (See Chapter XI for explanation of "over-run"). You 

 should get about 20% "over-run" to make the most 

 profit out of your cream, and make the best grade 

 butter. The Babcock test is necessary to know 

 whether the proper "over-run" is obtained. 



It gives you a basis for figuring the comparative 

 value of the different feeds and rations you feed your 

 cows, showing which produce the milk richest in but- 

 terfat. 



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