. Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. CHAPTER III. THE BABCOCK TEST. 34. The Babcock test is based on the fact that strong sulfuric acid will dissolve all non-fatty solid constitu- ents of milk and other dairy products, and thus enable the fat to separate on standing. To effect a speedy and complete separation of the fat, the bottles holding the mixture of milk and acid are placed in a centrifugal ma- chine, a so-called tester, and whirled for four minutes; hot water is then added so as to bring th

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. Testing milk and its products; a manual for dairy students, creamery and cheese factory operators, food chemists, and dairy farmers. CHAPTER III. THE BABCOCK TEST. 34. The Babcock test is based on the fact that strong sulfuric acid will dissolve all non-fatty solid constitu- ents of milk and other dairy products, and thus enable the fat to separate on standing. To effect a speedy and complete separation of the fat, the bottles holding the mixture of milk and acid are placed in a centrifugal ma- chine, a so-called tester, and whirled for four minutes; hot water is then added so as to bring th

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