[ bab-kok ]
/ ˈbæbˌkɒk /
a test for determining the butterfat content of milk and milk products, conducted by adding sulfuric acid to a sample and then centrifuging it in a flask with a calibrated neck in which the liquefied fat collects.
Origin of Babcock test
named after Stephen M. Babcock (1843–1931), U.S. agricultural chemist
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019