HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Guthrie, E. S. Articles by Guthrie, E. S. Search for Related Content PubMed Articles by Guthrie, E. S. Articles by Guthrie, E. S.

The Chemical Analysis of Butter

ABSTRACT

The recognized value of the directions for operating the Babcock test 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 view-point 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. 0. A. C), which is used by the Federal Government and State Chemists; and the modified Kohman test, which is simpler of operation and which better satisfies the creameryman.