babcock test

In 1890, he developed the Babcock test which determines the butterfat content of milk.

It anticipates by fifteen years the well-known Babcock test.

Improvements to the Babcock test have continued.

The Babcock test was the first inexpensive and practical test which were used to determine the fat content of milk.

The Babcock test is similar and is more widely used in the United States.

Milk's fat content can be determined by experimental means, such as the Babcock test or Gerber Method.

Before the Babcock test was created, dishonest milk dealers could adulterate milk to falsely indicate a higher fat content.

In 1890, Stephen Babcock published specifications for the Babcock test for milk fat content.

The fairly similar Babcock test is used primarily in the United States, although the Gerber Method also enjoys significant use in the U.S. as well.

The Babcock test set the worldwide standard for butterfat determination of milk, while the cold-curing process enabled Wisconsin to become the leading cheese producer in the United States.

He is best known for his Babcock test in determining dairy butterfat in milk processing, for cheese processing, and for the "single-grain experiment" that led to the development of nutritional science as a recognized discipline.

Dairying objects in its collection include butter churns, milking machines, a treadle, and items used in the Babcock test for fat content of milk, which was developed nearby at the University of Wisconsin-Madison.

The Babcock test was also utilized by farmers to selectively breed for cows who produced milk with higher butterfat content-the tests were usually done monthly by an employee of the local Dairy Herd Improvement Association (DHIA).