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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1921. Excerpt: ... THE BABCOCK FAT TEST Previous to the year 1890 comparatively few people knew anything about the composition of milk or the percentage of fat it contained. Dairy products were bought and sold by weight or measure almost regardless of their composition or food value. In 1890 Dr. S. M. Babcock of the Wisconsin Agricultural Experiment Station invented the milk fat test that bears his name and published a report on it. By the application of this test, or slight modifications of it, the approximate percentage of fat in nearly all dairy products many be determined. TESTING MILK Sampling the Milk. If the milk is fresh and no cream has risen on it, the sample shall be taken immediately after pouring the milk from one vessel to another three or four times. Where such milk cannot be poured, it should be thoroughly and vigorously stirred for at least half a minute with some suitable instrument long enough to reach the bottom of the container. If the cream has risen on the milk, or if a layer of cream has formed, mixing must be continued until all cream is detached from the vessel and all particles of cream are broken up and evenly distributed throughout the mass and no longer are visible on close observation. In taking composite samples, a porportionate amount of each mass of milk sampled should be placed in the composite sample bottle. This can usually be done best by means of a sampling tube. At least ten cubic centimeters of milk should be taken from each mass of milk sampled. A composite sample, as referred to here, means a sample of milk made up of proportionate amounts of each delivery from a single source, to be tested for fat content. A composite sample should not represent milk delivered for a period of more than 16 days. A herd sample taken one day during t...
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