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The Relationship of Errors in the Babcock Test to Losses in Cream Plants

Dairymen's League Co-operative Association, Inc., Syracuse, N. Y.

ABSTRACT

The Babcock test gives a result that is too high in the case of both milk and cream. Because the error is proportionately greater in milk than in cream, a loss results. This loss increases with increasing fat content of the milk skimmed, and decreases with increasing fat content of the cream produced. It may vary from about 0.35 per cent where cream testing 50 per cent fat is made from milk testing 3.35 per cent fat, up to about 3 per cent where cream testing 20 per cent fat is made from milk testing 5 per cent fat.