Chrmicai, Trsts and Analyses 269 



BUTTER FAT 



The Babcock Test 



STANDARD GLASSWARE.^ 



(a) Standard milk test bottles, graduated to 8 per cent and 

 with sub-divisions of .1 per cent. 



(b) Pipette graduated to 17.6 c.c. 



(c) Acid measure graduated to 17.5 c.c. 



(d) Centrifuge-Babcock tester. 



(e) Water bath for reading at 135 to 140 degrees F. 



(f ) Calipers for measuring fat column. 



(g) Sulphuric acid, specific gravity 1.82 to 1.83. 



DETERMINATION 



Pipette 17.6 c.c. of the properly mixed sample of milk into the 

 milk test bottle. Add 17.5 c.c. of acid and shake until all the curd 



Fig. 65. Babcock tester 



Courtesy of Creamery Package Mfg. 



Company 



is completely dissolved. Both milk and acid should have a temper- 

 ature of 55 to 70 degrees F. If milk and acid are too warm, set 

 the sample bottles and the acid jar into a trough or tub of water at 

 55 to 70 degrees F. for thirty minutes before testing. The test 



• Hunziker, Indiana Agricultural Experiment Station, Circulars 41 and 42. 

 1914. 



