What is a common test used to measure the butterfat content of milk?

The Babcock test is commonly used to measure the butterfat content of milk. This method involves adding a specific volume of milk to a test bottle, adding sulfuric acid, and then centrifuging the mixture. The fat rises to the top, allowing for a clear measurement of the butterfat content based on the volume of fat present in relation to the total volume of liquid. This test is vital in dairy processing and quality control as it helps determine the value of the milk, which can influence pricing, processing decisions, and quality assessment.

The other tests mentioned are not used for measuring butterfat content; each serves different purposes in the dairy industry. The Lactometer test measures the density of milk to estimate the overall composition; the pH test assesses acidity, important for determining milk quality or spoilage; and the Alcohol test is used to test for milk purity and the presence of added water or dilution, rather than measuring fat content directly.