A COMPARISON OF THE BABCOCK, MOJONNIER, AND MILKO-TESTER MARK III METHODS IN THE ANALYSIS OF MILKFAT IN CREAM1

Abstract

The Babcock, Mojonnier, and Milko-Tester Mark III methods of milkfat analyses were compared on creams ranging in milkfat from 6.6 to 50.0%. Variances (s2) of the three methods on 243, 246, and 336 observations, respectively, were 0.062, 0.048, and 0.017. Variability tended to increase with an increase in milkfat content of the creams. This was true for all three methods. Regression formulae for estimating Babcock and Mojonnier values from Milko-Tester values were, respectively, ŷ = −0.94795 + 1.06699 (X), and ŷ = −0.60222 + 1.04850 (X). Correlation coefficients for the Milko-Tester Mark III with the Babcock and Mojonnier methods were 0.9987 and 0.9983, respectively. These relationships were noted with the Milko-Tester unit calibrated on whole milk, and indicate the feasibility of Milko-Tester use on cream samples whether calibrated at lower milkfat levels and calculated from regression formulae, or calibrated at the approximate range of milkfat test expected and read directly.