A DAIRY LABORATORY GUIDE 1 5 



EXERCISE II 

 BABCOCK TEST 



1. Test in duplicate a sample of whole milk, skimmed 



milk and cream. Test the skimmed milk in 

 the same way that the whole milk is tested. 



Why is cream taken by weight instead of by 

 volume? 



Why are 9 grams used instead of i8 grams? 



When 9 grams of cream are tested in an 18- 

 gram bottle, what correction has to be made 

 in the result and why? 



2. Retest the cream and skimmed milk. Add acid 



to the skimmed milk about one-fourth of an 

 inch above the mark and whirl ten minutes 

 the first time, two minutes the second time 

 and one minute the third time. 



In retesting the cream do not add water, and 

 use one-half the usual amount of acid. 



In order to save time the cream and skimmed 

 milk may be whirled together. 



Explain fully the object of using extra acid and 

 whirling an extra length of time in testing 

 skimmed milk. 



Record carefully any difference in the appear- 

 ance of the fat column of the cream in ex- 

 periments I and 2. 



What should be the appearance of an ideal fat 

 column in a completed Babcock test? 



