A Suggested Modified Babcock Procedure for Testing Homogenized Milk

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Abstract
A modified Babcock fat test for homogenized milk, employing the best features of the many modifications now recommended, is suggested. The technique involves tempering the milk and acid to 70[degree]F; using at least 17.5 ml. of H2SO4 with sp. gr. of 1.83 to 1.835; adding the acid in 3 portions, the 1st consisting of approx. 1/2 of the acid; and prolonging the agitation of the milk-acid mixture prior to centrifuging. Addition of a water-alcohol mixture (ratio 1.4:1 by wt.) to the test instead of water alone before final centrifuging adds to the clarity of the fat column without appreciably affecting the reading. Employing the suggested technique, the arithmetic-average fat test of 36 samples of homogenized milk was 0.018% lower than that of the same test applied to similar milk not homogenized. The arithmetic-average variation of the 36 tests from the Mojonnier tests were +0.058 and +0.045% for non-homogenized and homogenized milk, respectively.

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