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A Comparative Study of Methods for Determining the Per Cent of Butterfat in Dairy Products

I. Ice cream

Storrs Agricultural Experiment Station, Storrs, Connecticut

ABSTRACT

1. In order to study the relative value of methods for determining the per cent of fat in ice cream, 46 samples were analyzed for fat by the Mojonnier, the Troy-Fucoma and a modified Babcock method.
   
2. Using the Mojonnier method as a standard for comparison, the results indicate that the Troy-Fucoma and the modified Babcock method used in this study rate approximately the same from the standpoint of accuracy.
   
3. The average per cent of variation from the Mojonnier on 40 samples was 0.39 per cent for the Troy-Fucoma and 0.34 per cent in the case of the modified Babcock method.
   
4. Both the Troy-Fucoma and the modified Babcock method seem well adapted for ordinary factory use where simplicity and rapidity of the test are important considerations; however, results obtained in this study would seem to make it questionable if their use is justified in instances where careful analytical results are desired.
   
5. It seems desirable to continue the study of these methods for determining fat in ice cream with special reference to comparing results obtained by different laboratories and operators.