Plain Chocolate Research Articles

The Determination of Butterfat in Ice Cream Employing Mixed Perchloric and Acetic Acids

Summary A new reagent has been described for use in a modified Babcock butterfat analysis of plain ice cream and chocolate ice cream. The reagent consists of a mixture of equal parts by volume of 72 per cent perchloric acid and glacial acetic acid. The test requires only one centrifugation and a complete analysis can be accomplished in about 8 minutes. The results are in close agreement with those obtained by the Mojonnier method.