Collaborative Study of the Babcock and Foss Milko-Tester Methods for Measuring Fat in Raw Milk

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Abstract
A rapid test for fat content in fluid milk, based on the measurement of light scattered by fat globules, was studied collaboratively. The Milko-tester instrument, developed by Danish scientists, was used. The milk is homogenized to produce uniformsized fat globules and then diluted with a Versene solution which eliminates the turbidity caused by the casein micelle. The amount of dilutant is adjusted so that the values obtained agree with the reference method being used for calibration. In two collaborative trials involving 6 laboratories and 9 samples, and 5 laboratories and 12 samples, respectively, the standard deviations were ±0.069 and ±0.074 for the Milko-tester and Babcock methods, respectively. The corresponding averages for the 21 samples were 4.70 and 4.69%. The standard deviation of difference between Milkotester and Babcock average values for the 21 samples was ±0.045%.

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