DAIRY HUSBANDRY 
61 
SERIES J. 
Ice Cream Testing. 
Materials necessary for 10 students: 
500cc.—Mixture of glacial acetic and concentrated hydrochloric acid, 
equal parts. 
10 — 125cc. glass beakers. 
3—50 cc. Burettes and stands. 
3—250 cc. flasks. 
3—200 cc. flasks. 
*1—Benkendorf 50 cc. sampler. 
3—Glass funnels. 
3—1 cc. pipettes. 
50 cc. — Ether. 
EXERCISE NO. 45 
Object: To test ice cream for fat in the Babcock tester, by means of the sul¬ 
furic acid method. 
Procedure: Great care should be exercised in obtaining a correct sample 
because of the large amount of foam usually present. Pouring 
the melted sample back and forth at least 10 times will usually 
eliminate most of the foam. 
A. "Weigh out 9 grams of the melted ice cream into an 18 gram 
test bottle. Add 9 grams of luke warm water. At intervals of 
a minute or two add small quantities of sulfuric acid (sp. gr. 
1.82-1.83). Shake well after each addition and continue add¬ 
ing until a chocolate brown color appears. Add at once a few 
cc. of cold water to check the action of the acid. 
B. Centrifuge as for milk except that two whirlings and one filling 
are sufficient. 
Note: It may be advisable to check the action of the acid by 
cooling the mixture after each addition of acid by holding 
the test bottle for a short time in cold water. 
Observations: 
Sample 
Gram sample 
cc. acid 
Reading 
% fat 
Condition 
1 
2 
* 
Conclusions: 
Questions: (1) Why is the mixture not allowed to become hot as in test¬ 
ing cream? 
(2) What is the Mojonnier tester for fat and solids, and of what 
established tests is it an adaptation? 
(3) How may milk powder be tested for fat? 
(4) What is the legal standard for ice cream in this state? 
References: F. & W. 107, 108; Van S. pp. 95-100; Jud. pp. 87-88; 
St. p. 543. 
