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 Lucas, P. S. Articles by Trout, G. M. Search for Related Content PubMed Articles by Lucas, P. S. Articles by Trout, G. M.

A Suggested Modified Babcock Procedure for Testing Homogenized Milk¹

Michigan Agricultural Experiment Station, East Lansing, Michigan

ABSTRACT

A modified Babcock fat test for homogenized milk, employing the best features of the many modifications now recommended, has been suggested. The technique involves tempering the milk and acid to 70° F.; using at least 17.5 ml. of sulphuric acid with sp. gr. of 1.83 to 1.835; adding the acid in three portions, the first consisting of approximately one half of the acid; and prolonging the agitation of the milk-acid mixture prior to centrifuging. The addition of a water-alcohol mixture (ratio 1.4:1 by weight) to the test instead of water alone before final centrifuging adds to the clarity of the fat column without appreciably affecting the reading.

Employing the suggested technique, the arithmetic-average fat test of 36 samples of homogenized milk was 0.018 per cent lower than that of the same test applied to similar milk not homogenized. The arithmetic-average variations of the 36 tests from the Mojonnier tests were + 0.058 and + 0.045 per cent for nonhomogenized and homogenized milk, respectively.

Credit is due Mr. Robert Frantz for the making of the tests reported herein.

¹ Journal Article No. 839, new series, Michigan Agricultural Experiment Station.