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Comparison of Methods of Reading Cream Tests

University of Maryland, College Park, Maryland

ABSTRACT

There has been and still is quite a wide difference of opinion in regard to the manner of reading the Babcock cream test. Even in the last publication of the Official Methods of Analysis of the Association of Official Agricultural Chemists, no specific directions are given concerning the manner of reading the finished test. This text refers the analyst to either Farrington and Woll or to Van Slyke. This is a particularly unfortunate statement since the two references cited do not agree as to the manner of reading cream tests. We find that in Farrington and Woll the cream tester is directed to read the finished test by measuring the fat column the same as for a milk test—that is, from the extreme low point of the lower meniscus to the extreme upper point of the top meniscus, while Van Slyke states that the top meniscus of the finished test should be flattened by the use of glymol, separator oil, amyl alcohol, or fat saturated alcohol.