Some New Points in the Manipulation of the Babcock Milk Test

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The black substance that appears is probably charred fat and indi- cates too strong an action of the acid on the milk. The white adultera- tion of the fat shows either too weak a reaction or an incomplete separation by the centrifuge. Each of these defects can, of course, be produced by acid either very much too strong or too weak. They can also be brought out, by different manipulation, when acid having the correct strength is used.
If the acid is so poured into the milk in the test bottle tha
...t it passes through the milk, instead of following down the inside walls of the test bottle, a portion of the milk is thus acted on by the strong acid before it becomes diluted with the water in the milk. This makes a more intense action of the acid on a small part of the milk, and the fat it con- tains is somewhat decomposed and blackened. This black substance is then separated with the fat by the usual method of finishing the test and makes the measurement of the fat uncertain.
Another cause of the "black stuff" in the fat is too warm milk.


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