36 
LABORATORY MANUAL 
EXERCISE NO. 27 
Object: To test a sample of whey for fat by the Babcock test. 
Procedure: The fat in the whey when cheese is made usually varies 
from about .4% to over 1.0%. However, most of this fat can 
be recovered by running the whey through a specially con¬ 
structed separator. 
A. Measure out 17.6 cc. of a well mixed sample of whey into a 
double necked bottle, and add 10-15 cc. of sulfuric acid. Mix 
and whirl a total of 10 minutes. r % | 
B. Measure out an 8.8 cc. sample of whey and add 5-7 cc. of acid, 
mix and proceed as for “A” above. 
C. Measure out a 17.6 cc. sample of well mixed whey into a whole 
milk test bottle and proceed exactly as for “A” above. 
Observations: 
Sample 
cc. Whey 
cc. Acid 
% fat 
Color 
Condition 
1 
2 
3 
Conclusions: 
Questions: (1) Why is more acid required for testing skimmilk and but¬ 
termilk, and less when testing whey than for whole milk? 
(2) What other constituents besides fat are found in whey? 
(3) How does whey compare in feeding value with skimmilk and 
butterfat? 
(4) What is skimmilk worth for hog feed when compared with 
corn, or hogs per pound live weight? 
References: F. & W. If 101; Van S. pp. 93-95; 16; Jud. p. 86. 
