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Standardized Procedures for the Babcock Test for Milk

Report of the Committee of the Manufacturing Section of A. D. S. A.

ABSTRACT

A study of Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists reveals no significant refinements in procedures for the Babcock test during the past 35 years. In fact, procedures for all phases of sampling and testing milk have never been stated in detail by the Association. This is not intended as a criticism of the Association, as the dairy industry has not, until recent years, demanded more refined and detailed techniques.

The Babcock test is unique among chemical tests in that it is subjected to variable techniques in different states. These include the most important procedures in the test, such as (a) methods of sampling milk from weighing tanks; (b) temperatures for preparing, handling, and storing fresh and preserved composite samples; (c) sampling and pipetting temperatures for fresh and preserved composite samples; (d) temperatures in centrifuges and in water baths; and (e)) reading the fat columns.

¹ National Dairy Products Co., Inc., New York.

² University of Missouri, Columbia.

³ U. S. Department of Agriculture, Chicago, Ill.

⁴ Associate Referee, A.O.A.C., Ill. Agr. Expt. Sta., Urbana.

⁵ State Department of Agriculture, Sacramento, Calif.

⁶ Texas Technological College, Lubbock.

⁷ Producers Creamery Co., Springfield, Mo.