A Comparison of Various Modifications of the Babcock Test for the Testing of Homogenized Milk

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Abstract
12 modifications of the Babcock test for homogenized milk were studied to determine their accuracy and to ascertain which methods were most effective in eliminating the plugs of curdy or charred material at the base of the fat column. 5 series each of lower-fat and higher-fat homogenized milk were tested by each of 10 modified methods as well as by the Mojonnier and by the regular Babcock method. No one test was found consistently to eliminate completely the foreign material at the base of the fat column of tests on homogenized milk although some tests reduced the amt. of this material to a negligible quantity. The modified methods, yielding results both on lower-fat and on higher-fat homogenized milk closer to those of the Mojonnier and to those of the regular Babcock test on nonhomo-genized milk, had in common (a) the use of the approx. or full amt. of normal strength acid required of the Babcock test; (b) the addition of the acid in at least 3 portions; and (c) the remixing of the acid-serum-water mixture after centrifug-ing and following the addition of water. Clear, char-free fat columns were obtained by the addition of a water-alcohol mixture (1.4:1) to the test instead of the final addition of water. Apparently in making a good Babcock fat test of homogenized milk, the reaction of the H2SO4 on the proteins of the milk, particularly on that adsorbed to the fat globules, must be prolonged and be as vigorous as possible without engendering sufficient heat to char the sample.

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