Testing milk by the babcock procedure

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Steevens, Barry J.
 Marshall, Robert T.

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1979

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The Babcock test for butterfat is the legally recognized standard test for marketing milk and cream in Missouri. It employs the use of sulphuric acid to digest milk solids other than far and to increase the specific gravity of the serum. Far separates and comes to the top of the mixture when the specific gravity of the non-fat portion is increased; the butter fat is melted by heat from acid digestion of milk solids and by centrifugal force. All calibrated glassware used in making the Babcock test must conform to official specifications prescribed in USDA Circular 434, National Bureau of Standards, Testing Volumetric Glassware, 1941, U.S. Government Printing Office, Washington, D. C.

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https://hdl.handle.net/10355/69465

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Archive version. For the most recent information see extension.missouri.edu.
OpenAccess.

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License.
Provided for historical documentation only. Check Missouri Extension and Agricultural Experiment Station websites for current information.

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G - Agricultural guides (MU Extension)