The Babcock butterfat test, developed at the University of Wisconsin in 1890, transformed the US dairy industry and helped Wisconsin become the Dairy State.
Nineteenth-century declines in wheat production, combined with new agricultural technologies like silos and Babcock testers, ensured Wisconsin would become the leading dairy producer in the nation by 1915.
Invented in Chicago and produced in Racine, Wisconsin, William Horlick’s malted milk became a world-famous nutritional supplement.
Operating from Racine, Wisconsin, Horlick’s Malted Milk Company transformed the dairy industry of the upper Midwest and sold its products all across the globe.
Thanks to the invention of the Babcock test in 1890, average Wisconsin dairy farmers could measure their milk’s butterfat content in just five easy steps.
The Babcock Test is a premier example of what has become known as the “Wisconsin Idea,” or the principle that education should improve people’s lives beyond the university classroom.
After inventing malted milk in Chicago in 1873, British food manufacturer William Horlick made Racine, Wisconsin, the new home for his nutritional supplement empire.
The “Real” Inventor Although Stephen M. Babcock has been immortalized for his work on the butterfat test that received his name, it was not really his idea. The Babcock test was originally conceived by the forgotten man of the dairy industry, Frederick Garland Short. Short, an agricultural chemist, was hired by the University of Wisconsin … Continue reading The Men Behind the Butterfat Test