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Babcock vs. Mojonnier Test for Homogenized and Unhomogenized Milk

Department of Dairy Husbandry, University of Arizona, Tucson

ABSTRACT

The results of 8, 24, 23, 24, and 5 samples of milk homogenized at 1500, 2500, 3000, and 4000 pounds pressure, respectively, were averaged. The extreme variation in fat tests by the two methods was noted in the samples homogenized at 4000 pounds, in which the Mojonnier results were 0.119 of a per cent higher than the Babcock. Samples homogenized at 1500, 2000, 2500, and 3000 pounds pressure had variations of 0.082, 0.105, 0.097 and 0.103 of a per cent, respectively. The average discrepancy between the two tests of the 84 samples of homogenized milk was 0.102 of a per cent. The Mojonnier method was higher in 80 of 84 samples of homogenized milk tested. The Babcock test was only slightly higher on four samples with average differences of 0.001, 0.005, 0.009, and 0.050 of a per cent.

The 27 samples of unhomogenized milk tested show that the Mojonnier method was 0.054 of a per cent higher than the Babcock. In 22 of the 27 samples, the Mojonnier tests averaged 0.058 of a per cent higher, and in the 5 remaining tests the Babcock exceeded by 0.038 of a per cent.

The Babcock test of the milk used in this study was 3.2 per cent to 4.4 per cent fat. No significant difference was noted in variations between these two methods of the 3.2 and 4.4 per cent milks.