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The Chemical Analysis of Butter

The recognized value of the directions for operating the Babcock test and of the specifications for Babcock test glassware promulgated by the committee on this method for the American Dairy Science Association prompted an extension of this type of activity. The methods are considered primarily from the viewpoint of accuracy and standardization of testing procedures within the industry. The work will be of greatest value if those concerned with the use of these tests will express their views to the chairmen of the various committees so that methods can be adjusted to give most general satisfaction. The following report constitutes the second procedure recommended through the committees on chemical methods. The method is adapted to the complete analysis of butter in the laboratory rather than for a rapid churn test.

The two general methods of making a complete analysis of butter in a creamery are: the procedure of the Association of Official Agricultural Chemists (A. O. A. C), which is used by the Federal Government and State Chemists; and the Kohman test, which is simpler of operation and which better satisfies the creamerymen.