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A Babcock-Gerber Method for Determining the Percentage of Fat in Ice Cream

Dairy Department, Rutgers University Agricultural Experiment Station, New Brunswick, New Jersey

ABSTRACT

1. The Babcock-Gerber method for determining the percentage of fat in ice cream is the adaption of the reagents in the Troy-Fucoma method applied to Babcock equipment.
   
2. To study the relative value of the Babcock-Gerber method as compared to the Troy-Fucoma and Mojonnier method, 40 samples of ice cream were analyzed by these three methods.
   
3. Much difficulty was experienced in obtaining clear fat columns and duplicate checks with the Troy-Fucoma method.
   
4. Using the Mojonnier method as a standard for comparison the results indicate that the Babcock-Gerber method is 231 percent more accurate than the Troy-Fucoma.
   
5. The average per cent of variation from the Mojonnier on 40 samples was 0.44 per cent for Troy-Fucoma, 0.19 per cent for Babcock-Gerber using the 9-gram 20 per cent ice cream bottles and 0.23 per cent using the 9-gram 50 per cent cream bottles.
   
6. The Babcock-Gerber method seems well adapted for factory use where simplicity, cost of equipment and time are important considerations, however, where accurate analytical results are desired the Mojonnier should be used.
   
7. With the Babcock-Gerber method 67.5 per cent of all samples checked within 0.2 per cent while with the Troy-Fucoma method only 25 per cent of the samples checked within 0.2 percent of the Mojonnier.
   
8. It would seem that the higher the total solids content, the more difficult it is to obtain accurate results when sulphuric acid is used as the solvent.