CHAPTER III 



The Babcock Test — Description of Apparatus 

 and Material 



The Babcock test is a method for ascertaining the 

 amount of fat in milk and milk products. It was de- 

 vised by S. ^I. Babcock, Ph.D., chief chemist of the 

 Wisconsin Agricultural Experiment Station, and was 

 first made public in 1890. There are in use, espe- 

 cially in Europe, other tests, which are more or less 

 imitations or modifications of the Babcock test, such 

 as the Gerber test or acid-butyrometer and DeLaval's 

 butyrometer. 



The Babcock test solved the problem of a rapid, ac- 

 curate, inexpensive and simple method of testing milk 

 and milk products for fat, and it has found extensive 

 application in many lines of dairying, as may be shown 

 by mention of the following important results coming 

 from its 'use: (i) The payment for milk according to 

 its fat content has been made practicable. (2) ^lak- 

 ers of butter and cheese have been able to detect and 

 prevent abnormal losses of fat in the process of man- 

 ufacture. (3) It has enabled milk producers to detect 

 unprofitable cows, thus furnishing an intelligent guide 

 in improving their herds. (4) It has done more than 

 any other means to stop the watering and skimming of 

 milk in connection with creameries and cheese-factor- 

 ies. (5) It has been of great service in scientific dairy 

 investigations and has. in general, been a source of 

 educational inspiration. 



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