68 DAIRY LABORATORY GUIDE 



EXERCISE 11 



DETERMINING THE BUTTER-FAT IN BUTTER 



Object: To determine the percentage of butter-fat in 

 butter according to the Babcock method. 



Apparatus: Samples of butter, two butter test bottles 

 or two cream bottles. 



Steps: 1. Balance the bottles on the scales the same 

 as in testing cream. 



2. Place several ounces of butter in a beaker and soften 

 to the C9nsistency of cream by heating in a waterbath. 



3. Mix the sample thoroughly and transfer 9 grams to a 

 butter test bottle by means of a pipette. 



4. Heat the sample gently until it runs into the test 

 bottle, and wash down all of the fat adhering to the sides of 

 the bottle by using 9 grams of hot water. 



5. Next add from 5 to 8 c. c. of sulfuric acid and com- 

 plete the test as with cream. 



6. In case butter test bottles are not at hand, the test 

 may be made by using cream bottles. Weigh out 4^ grams 

 of the butter sample into the cream bottle ; then add the same 

 amount of hot water and shake well. Add about 5 c. c. of 

 sulfuric acid and complete the test as with cream. 



7. To correct the readings of the test, use the same rule 

 as in testing cheese. 



8. Care will be necessary not to burn the butter-fat by 

 an excessive amount of acid. 



Data: 



