La. Admin. Code tit. 7 § XXXI-107
Current through Register Vol. 50, No. 11, November 20, 2024
Section XXXI-107 - Procedure; Testing Cream for Butterfat ContentA. Approved Method. The official methods of analysis shall be the Majonnier, Babcock or any other method approved by the commissioner of agriculture.B. Babcock Procedure. At room temperature (approximately 70° F) mix sample by pouring from one container to another four times. Weigh 9 or 18 grams into a 9 or 18 gram cream test bottle. Add an equal amount of water and mix. Add 14 to 17 milliliters sulphuric acid (5p. Gr. 1.82 to 1.83) to the contents in two stages mixing the contents after each stage. Centrifuge, add water and temper tests as specified for milk samples in Subsection B. Add three or four drops of glymol to four tests at the time to level the top meniscus. Measure the fat column from the extreme point of the lower meniscus to the junction of the fat and glymol at the top of the fat column. The test shall be determined to the nearest half percent and the results posted immediately. Glassware and equipment shall be drained and cleaned immediately upon termination of use.La. Admin. Code tit. 7, § XXXI-107
Promulgated by the Department of Agriculture, Dairy Stabilization Board, LR 1:165 (March 1975).AUTHORITY NOTE: Promulgated in accordance with R.S. 40:891 and R.S. 40:883.