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Journal of Dairy Science Vol. 68 No. 7 1642-1646
© 1985 by American Dairy Science Association ®
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Means Differ by .051% in Collaborative Study of Babcock and Ether Extraction Fat Tests1

R. T. Marshall

Department of Food Science and Nutrition, University of Missouri, Columbia 65211

ABSTRACT

Tests of 84 randomly numbered raw milk samples in five Market Administrator laboratories produced an overall mean difference in milk fat of .051% when Association of Official Analytical Chemists Babcock and ether extraction (with minor modifications) methods were collaboratively compared. Variance was equal for the two tests. Implications are discussed in view of current state regulations and applications of these tests as reference methods for calibrating fat testing instruments.

FOOTNOTES

1 Contribution from the Missouri Agricultural Experiment Station. Journal Series Number 9717.






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Copyright © 1985 by the American Dairy Science Association ®.