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Journal of Dairy Science Vol. 12 No. 6 473-480
© 1929 by American Dairy Science Association ®
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A Comparison of the Modified Babcock and the Mojonnier Methods for Butterfat in Ice Cream

E. S. Chase and F. G. King

California Dairies Laboratory, Los Angeles, California

ABSTRACT

Conclusions: Forty-five per cent of the modified Babcock tests checked with the Mojonnier and 86 per cent were satisfactory, that is within ±0.2 per cent of the Mojonnier test. No reason can be given as to why some samples do not check within ±0.2 per cent. The maximum variation was approximately 0.5 per cent. The Babcock tests averaged 0.04 per cent higher than the Mojonnier tests.






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Copyright © 1929 by the American Dairy Science Association ®.