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The Density of Milk Fat: Its Relation to the Accuracy of the Babcock Test

Vermont Agricultural Experiment Station and Subcommittee on Testing Milk and Cream of the American Dairy Science Association^,7

ABSTRACT

1. The density of the purified milk fat in this study was relatively constant and was not affected to any marked extent by breed, season or feed.
   
2. The density of the fatty materials estimated from Babcock test as fat is higher than that of the corresponding purified fat, but for both types of fat is less than 0.9 at 60°; this introduces a fundamental error in the Babcock test.
   
3. The coefficient of expansion of the purified fat averaged 78.34 x 10^-5 and of the material estimated as fat, 75.58 x 10^-5.
   

¹ Graduate Assistant in the Animal and Dairy Husbandry Department at the University of Vermont from July 1, 1938–Sept. 1, 1940, now Instructor in Agricultural Biochemistry at the University of Minnesota.

² Chairman, Sub-committee Testing Milk and Cream, American Dairy Science Association since July 1, 1940. Vermont Agricultural Experiment Station.

³ Chairman of above committee from July 1, 1937, to July 1, 1940. Kansas Agricultural Experiment Station.

⁴ Member of above committee, Ohio Agricultural Experiment Station.

⁵ Member of above committee, California Agricultural Experiment Station.

⁶ Member of above committee, Illinois Agricultural Experiment Station.

⁷ Published with permission of the Director of the Vermont Agricultural Experiment Station.