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The Estimation of Butter Fat in Cream

Hendler Creamery Company

R. Sewell Craig

Senior Food Chemist City Health Department, Baltimore, Maryland

ABSTRACT

From the above investigation we would conclude that:

1. The ether extraction method does not give accurate results when applied to samples of cream which are partially churned, consequently it is not suitable for the general routine work of commercial laboratories.
   
2. The Babcock method has the advantage of minimizing the inaccuracies introduced by the lack of uniformity frequently encountered in cream, by reason of the use of a larger portion of sample in analysis.
   
3. However, the Babcock method as it is usually employed for cream testing gives high results. We attribute this to the occlusion of water or acid within the fat column.
   
4. By applying sufficient centrifugal force the fat column can be freed of the foreign liquid. When this has been accomplished the results obtained by this method compare favorably in accuracy and precision to those of the extraction method.
   
5. Under the present difficulties of obtaining uniform samples we believe that the Babcock method when properly carried out is to be preferred to the ether extraction process as a routine procedure.