The Babcock test is an inexpensive and practical procedure to determine the fat content of milk. It is named after its developer, Stephen M. Babcock (1843–1931), professor at the University of Wisconsin.[1][2][3]
- ^ Stephen M, Babcock (1890): "A New Method for the Estimation of Fat in Milk, Especially Adapted to Creameries and Cheese Factories". In Annual Report, Agricultural Experiment Station, University of Wisconsin.
- ^ E. B. Hart (1949): "Stephen Moulton Babcock". Journal of Nutrition, volume 37, issue 1, pages 1–7. doi:10.1093/jn/37.1.1
- ^ "Babcock milk testing bottle". Item 2014.0223.06, Online catalog, Smithsonian Institution. Accessed on 2019-03-04.