Babcockn.
/ˈbabkɒk/, U.S. /ˈbæbˌkɑk/ attributive and in the genitive. Designating a method for measuring the butterfat content of milk and other dairy products.A sample is placed in a bottle with a long, narrow, graduated neck, treated with sulphuric acid to dissolve the solids, and then centrifuged and diluted several times so that the fat separates and rises to the top of the bottle; relating to or involving this method.
ΚΠ
1890 Proc. 7th Ann. Convent. Assoc. Official Agric. Chemists 64 Mr. Van Slyke moved to amend the motion by striking out the Cochran and Patrick methods, already published, and inserting a report of the Babcock method.
1902 J. B. Nichols Man. Clin. Lab. Methods viii. 217 In Babcock's test equal carefully measured amounts of milk and strong sulphuric acid are thoroughly mixed.
1980 M. Cullity Hist. Dairying W. Austral. (ed. 2) xi. 294 The firm also imported dairy machinery such as separators, butter churns and workers, Babcock milk testers, etc.
2005 Jrnl. Food Engin. 69 401/1 Fat content of the cheese curd before and after stretching and of the cheeses was determined using Babcock test.
This is a new entry (OED Third Edition, June 2011; most recently modified version published online December 2021).
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n.1890