CHAPTER IV 



Method of Operating the Babcock Test 



In describing the method of operating the Babcock 

 test, when determining the amount of fat in milk, 

 special attention will be called at each step to such 

 difficulties as may occur, and emphasis will be placed 

 upon such precautions as experience has shown to be 

 necessary in order to obtain accurate results. 



In brief outline, the different steps may be stated 

 as follows : 



I Mix thoroughly sample of milk, which is at 60° to 

 7o°F. 



2. Quickly fill pipette to mark with milk. 



3. Run milk into test-bottle. 



4. Fill acid-measure to mark with acid and pour into 



test-bottle. 



5. (i) Mix milk and acid thoroughly by rotary motion; 



(2) let stand 2 to 5 minutes; and (3) mix again. 



6. Put test-bottles in tester (centrifuge) and whirl 4 or 



5 minutes at proper speed. 



7. (i) Add fairly hot water up to neck of bottles; (2) 



whirl one minute; (3) add hot water to 8 or 9 per 

 cent, mark; and (4) whirl one minute. 



8. Read results at temperature of about 130° F. 



PREPARING SAMPLES OF MILK FOR TESTING 



The milk, wdiich should be at a temperature of 60° 

 to 70° P., is thoroughly mixed by pouring from one 

 vessel to another two or three times, at least, imme- 



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