62 
LABORATORY MANUAL 
EXERCISE NO. 46 
Object: To become acquainted with the Glacial Acetic and Hydrochloric Acid 
method for testing ice cream for fat in the Babcock test. 
Procedure: Laws differ in regard to ice cream, but agree in most cases 
on a fat standard. This may vary from as low as 6% as the 
minimum in some states, up to 14% as the minimum in other 
states. 
. A. Weigh into an 18 gram test bottle 9 grams of thoroughly mixed 
ice cream. Add 20 cc. of the mixture of glacial acetic and 
hydrochloric acid as prepared under “materials required.” 
Shake well and place the test bottle in a hot water bath until a 
brown color appears. 
B. Whirl in a Babcock centrifuge as for milk, and read as a cream 
test is read. 
Observations: 
Sample 
cc. sample 
cc. acid 
R ; 11 l' 
% fat 
Condition 
1 
2 
Conclusions: 
Questions: (1) What is the average composition of commercial ice 
cream? 
(2) What is meant by the term milk solids in ice cream? What 
ingredients are used to increase the milk solids? 
(3) What is the average output in gallons of ice cream in the United 
States in one year? In this state? 
(4) What is the per capita consumption of ice cream in the United 
States per year? 
References: F. & W. 108; Van S. pp. 95-100. 
