Means Differ by .051% in Collaborative Study of Babcock and Ether Extraction Fat Tests

Abstract

Tests of 84 randomly numbered raw milk samples in five Market Administrator laboratories produced an overall mean difference in milk fat of .051% when Association of Official Analytical Chemists Babcock and ether extraction (with minor modifications) methods were collaboratively compared. Variance was equal for the two tests. Implications are discussed in view of current state regulations and applications of these tests as reference methods for calibrating fat testing instruments. © 1985, American Dairy Science Association. All rights reserved.