Methods


Butterfat % Babcock Method (Cheese)*
Butterfat % Babcock Method (Cream)*

Method References


Standard Methods for the Examination of Dairy Products

Sample Size


50g

Estimated Turn Around Time


5-7 Business days(R)

Reporting Unit


%

Limit of Detection


Fat range 0-50%, but is not recommended for extremely low fat cheeses. Anything less than 10% should be done alternatively. (see Mojonnier Fat %).

Method Description


Samples are ground, weighed into a bottle, and placed in a shaker. Acid is added and samples are then centrifuged. Columns are then read.

Additional Information


Butterfat is used to describe the fat content that occurs in milk naturally.

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